Description
This delicious Keto Zucchini-Crusted Grilled Cheese Sandwich is not just a creative twist on a comfort food classic, but also a satisfying, nutritious option for those conscious of their carbohydrate intake.
Ingredients
Scale
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons butter (softened)
- 4 medium zucchinis (about 4 cups, grated)
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 8 slices sharp cheddar cheese (or preferred cheese)
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 2 tablespoons almond flour
Instructions
- Begin by grating the zucchinis into a large bowl. Sprinkle the grated zucchini with sea salt to draw out excess moisture, letting it rest for about 10 minutes. Afterward, use a clean kitchen towel to squeeze the zucchini thoroughly, ensuring you remove as much liquid as possible.
- Combine the squeezed zucchini with eggs, shredded mozzarella, grated Parmesan cheese, almond flour, garlic powder, and black pepper in a mixing bowl. Stir until everything is well incorporated, forming a batter-like consistency that will serve as your crust base.
- Heat a nonstick skillet over medium heat and lightly grease it. Scoop ½ cup of the zucchini mixture and shape it into a rectangle about ¼ inch thick directly on the skillet. Repeat, making up to 8 rectangles. Cook each one for about 3–4 minutes per side, until golden brown, then transfer to a cooling rack.
- Spread softened butter on one side of each zucchini crust. Place your choice of cheese slices between two crusts, buttered side facing outwards. Carefully return the sandwiches to the skillet and cook over medium-low heat for around 2–3 minutes on each side, allowing the cheese to melt and the crusts to turn a deep golden hue.
Notes
Make sure to squeeze out as much water as possible from the grated zucchini to prevent soggy crusts. Use a nonstick skillet to ensure easy flipping of the crusts without them sticking or breaking apart.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
Nutrition
- Calories: 350 kcal
- Sodium: 550 mg
- Protein: 18 g