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Zucchini Grilled Cheese

Stack of zucchini grilled cheese sandwiches with melted cheese oozing out.
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Zucchini Grilled Cheese is a low-carb, gluten-free twist on the classic sandwich. Made with a crispy zucchini ‘bread’ and gooey melted cheese, it’s perfect for keto, diabetic, or healthy diets.

Ingredients

Scale
  • 3 medium zucchini (about 600g, grated and squeezed dry)
  • 2 large eggs
  • 2/3 cup almond flour (67g)
  • 1/2 cup grated parmesan cheese (30g)
  • 1 tablespoon Italian herbs
  • 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 7 oz (200g) sliced or shredded cheese (cheddar, gouda, or mozzarella)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking tray (30×23 cm) with parchment paper.
  2. Grate the zucchini using a box grater or food processor.
  3. Place grated zucchini in a muslin cloth or towel and squeeze out as much water as possible.
  4. In a bowl, mix zucchini with eggs, almond flour, parmesan, herbs, garlic powder, onion powder, salt, and pepper.
  5. Spread the mixture evenly on the prepared tray, about 1/4 inch thick.
  6. Bake for 20–25 minutes until golden and firm.
  7. Let cool slightly, then slice into 8 squares (for 4 sandwiches).
  8. Place cheese on 4 zucchini bread slices, top with the remaining slices, and grill or pan-fry until cheese melts and outsides are crispy.

Notes

  • Squeeze zucchini thoroughly to avoid soggy bread.
  • Use pre-sliced cheese for consistent melt and coverage.
  • Store zucchini bread separately in the fridge for up to 3 days.
  • You can freeze the bread (without cheese) for up to 3 months.
  • Reheat in a skillet or oven for best texture.

Nutrition

Find it online: https://recipeeasily.com/zucchini-grilled-cheese-recipe/