Garlic Butter Zucchini Grilled Cheese

Zucchini Grilled Cheese

Yes, we have another grilled cheese recipe. And yes, it’s delicious. All the adjectives I usually use to describe our favorite sandwiches apply here. But this recipe is a little different. This one is for our keto and low-carb friends!

There’s no bread in this sandwich, just zucchini! And while I thought it would difficult to make, it’s really not too bad. The most time consuming part of the whole process is grating the zucchini. But let’s talk through the recipe.

The “Bread”

Once your zucchini is grated, it’s important to squeeze as much of the moisture out as possible. Use a towel or a cheese cloth, and take several turns to get the zucchini as dry as possible.

Then we add an egg, Parmesan cheese, salt, and pepper. We also add cornstarch, just to keep the moisture in check. Divide the mixture in half, and form two bread-shaped patties. But wait!

Don’t forget to melt some of our Fresh Churned Garlic Butter in the pan first!

Cheese

Cook the zucchini on both sides, then add cheese and proceed like you would with a normal grilled cheese. We recommend cheddar cheese– and lots of it. As you can see from the photos, this was one cheesy sandwich!

There’s no such thing as too much cheese!

Enjoy!

Garlic Butter Zucchini Grilled Cheese

Recipe by Chef ShamyCourse: Lunch, Dinner

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 2 cups grated zucchini

• 1 large egg

• ½ cup freshly grated Parmesan

• ¼ cup cornstarch

• Salt and pepper, to taste

• 2 T Fresh Churned Garlic Butter

• 1-2 cups shredded Cheddar

Directions

• Use a kitchen towel or cheese cloth to squeeze excess moisture out of the zucchini. Place dry zucchini in a small mixing bowl. Add egg, Parmesan, cornstarch, salt, and pepper. Mix with a fork until well combined.
• Melt Garlic Butter in a pan or skillet over medium heat. Scoop 1/2 of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side. Cook 3-4 minutes, then flip both patties. Add shredded cheddar cheese. Cook another 3 minutes, until zucchini “bread” is toasted and crispy on the outside and cheese is melted. Put one patty on top of the other to make a sandwich.
• Remove from heat and allow to cool 60 seconds before slicing and serving. Makes 1 sandwich.