Zucchini Grilled Cheese Recipe That’s Low-Carb, Crispy, and Totally Crave-Worthy
If you’re looking for a new way to enjoy grilled cheese without the heavy bread, say hello to this zucchini grilled cheese recipe. It’s cheesy, crispy, low-carb, and packed with flavor—perfect for lunch, dinner, or even a savory snack. Instead of traditional bread, we use zucchini to create golden, pan-fried “slices” that hold all that melty cheese together. It’s the ultimate comfort food makeover and a sneaky way to get more veggies in your day. Whether you’re cutting back on carbs, gluten-free, or just love trying new recipes, this one’s a keeper.
Ingredients
For the zucchini “bread”:
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons almond flour (or regular flour if not low-carb)
For the filling:
- 2–3 slices of sharp cheddar or any melting cheese of your choice
- 1 tablespoon butter or olive oil for grilling
| Serving: 2 servings | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes |
Instructions
- Prep the zucchini: Start by grating your zucchini using a box grater. Place it in a bowl and sprinkle with salt. Let it sit for 10 minutes to release excess moisture. Then, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This step is key to getting that crispy texture.
- Make the batter: In a large bowl, mix the zucchini with the egg, mozzarella, Parmesan, garlic powder, black pepper, and almond flour. Stir until well combined and the mixture holds together.
- Form the slices: Preheat a nonstick skillet over medium heat. Lightly oil it, then scoop the zucchini mixture into four even piles (about 1/4 cup each). Flatten them into rectangles or circles about the size of bread slices.
- Cook the zucchini slices: Cook for 4–5 minutes on each side, or until golden and firm. Transfer to a plate.
- Assemble the sandwich: Place cheese slices between two zucchini “breads.” Return to the skillet, add butter or oil, and cook until the cheese is melted and the outside is crispy and golden.
Tips for the Best Zucchini Grilled Cheese
- Don’t skip draining the zucchini: This might seem tedious, but it’s what makes the “bread” hold together and get that crisp, golden crust.
- Use a nonstick skillet: Trust me, it makes flipping and browning so much easier.
- Add flavor with herbs: Toss in a pinch of dried oregano or basil for an Italian twist.
- Get creative with cheese: Try pepper jack for heat or smoked gouda for depth. The sandwich is super customizable.
- Make it ahead: You can prep the zucchini “bread” ahead and reheat it later for a fast lunch.
Recipe Variations to Try
- Zucchini Caprese Grilled Cheese: Add sliced tomato and fresh basil with mozzarella for a fresh, summery vibe.
- Zucchini Breakfast Melt: Layer in a fried egg and avocado for a hearty breakfast version.
- Zucchini Pizza Sandwich: Spread a little marinara and add pepperoni with mozzarella for a pizza-inspired take.
- Spicy Kick: Add red pepper flakes or use spicy cheese for a bolder flavor.
FAQs
Can I bake the zucchini slices instead of frying them?
Yes, you can bake them at 400°F for about 15–20 minutes, flipping halfway. They won’t be quite as crispy, but they’ll still hold up well.
How do I store leftovers?
Wrap them in foil and store in the fridge for up to 2 days. Reheat in a skillet or toaster oven to bring back the crisp.
Is this recipe gluten-free?
Yes, as long as you use almond flour or a certified gluten-free flour, this recipe is gluten-free.
Can I freeze the zucchini “bread”?
You sure can. Cook the zucchini slices, let them cool, then freeze between parchment paper. Reheat in a skillet straight from frozen.
What cheese works best for this recipe?
Sharp cheddar gives a classic grilled cheese flavor, but any melting cheese like provolone, Swiss, or Monterey Jack works great too.
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Final Thoughts
This zucchini grilled cheese is everything you want in comfort food—melty, cheesy, and a little crispy—with a fresh, healthy twist. Whether you’re cooking for yourself or feeding a picky eater, it’s a fun, tasty way to sneak in veggies. You can keep it classic or play with different fillings and flavors. Either way, this recipe is bound to become a repeat in your kitchen. Don’t forget to pin this post so you can come back to it anytime you’re craving a cheesy bite without the carb overload.