Zucchini Grilled Cheese
A delicious twist on a classic grilled cheese, using crispy zucchini 'buns' instead of bread, packed with cheesy goodness and a hint of garlic flavor.
Ingredients
For the Zucchini Patties
- 2 cups grated zucchini Squeeze out excess moisture before use.
- 1 large egg Acts as a binder.
- ½ cup freshly grated Parmesan Can substitute with another hard cheese.
- ¼ cup cornstarch Can substitute with arrowroot or flour.
- to taste Salt and pepper
- 2 tablespoons Fresh Churned Garlic Butter Can substitute with garlic powder mixed with butter.
For the Cheese Filling
- 1–2 cups shredded Cheddar Other cheese options include Monterey Jack or mozzarella.
Instructions
Preparation
- Grate the zucchini and squeeze out the moisture using a cheesecloth or kitchen towel.
- In a mixing bowl, combine the squeezed zucchini with egg, Parmesan, cornstarch, salt, and pepper. Mix until it becomes a thick dough-like consistency.
- In a skillet over medium heat, melt the Garlic Butter until foamy.
Cooking
- Scoop half the zucchini mixture into the skillet, shaping it into a patty about ½-inch thick. Repeat with the remaining mixture.
- Cook the patties for 3-4 minutes per side until golden and crisp.
- After the patties are cooked, add a generous layer of shredded Cheddar on top of one patty, and place the second patty on top to form a sandwich.
- Cook for another 3 minutes, allowing the cheese to melt.
- Remove from skillet, cool slightly, slice, and serve.
Notes
For meal prep, you can prepare several patties and reheat without losing the cheesy center. Leftovers can be stored in an airtight container for up to 3 days.