Zucchini Grilled Cheese with Garlic Butter
This Zucchini Grilled Cheese with Garlic Butter offers a healthy, crispy, and cheesy twist on classic comfort food. Featuring golden zucchini patties instead of bread, it's quick, easy, and perfect for a weeknight dinner or a crowd-pleasing snack.
Equipment
- Cheesecloth or clean kitchen towel
- Medium Mixing Bowl
- Fork
- non-stick skillet
- Spoon or spatula
Ingredients
- 2 cups grated zucchini Aim for medium-sized zucchini, about 1-2 depending on their size.
- 1 large egg Our trusty binder
- 0.5 cup freshly grated Parmesan cheese Freshly grated truly makes a difference here, so skip the pre-shredded if you can.
- 0.25 cup cornstarch The secret to that glorious crispiness. It helps absorb extra moisture and gives us a lovely golden crust.
- salt to taste
- pepper to taste, a dash of freshly ground black pepper adds a nice little kick
- 2 Tbsp garlic butter You can use store-bought or easily make your own by mixing softened butter with minced garlic.
- 1 cup shredded cheddar cheese 1-2 cups; use your favorite cheddar, or a blend of cheeses if you're feeling adventurous.
Instructions
- Step 1: The first and most crucial step for perfect zucchini patties is to deal with the moisture. Grab your grated zucchini and place it in a cheesecloth or a clean kitchen towel. Now, squeeze, squeeze, squeeze! You want to wring out as much liquid as humanly possible. Seriously, don't be shy – this is key to crispy patties, not soggy ones!
- Step 2: In a medium mixing bowl, toss your well-squeezed, dried zucchini. Add in the egg, that lovely Parmesan cheese, cornstarch, and your salt and pepper.
- Step 3: With a fork, mix everything together thoroughly. Keep going until all the ingredients are well combined and you see it starting to form a sort of "dough" or cohesive mixture. It should hold together when you press it.
- Step 4: Time for the sizzle! Heat your garlic butter in a non-stick skillet over medium heat. You want it warm enough to melt and gently bubble, but not so hot that it burns.
- Step 5: Now, scoop half of your zucchini mixture into the hot skillet. Using the back of your spoon or a spatula, gently press and shape it into a round or square patty, roughly the size of a slice of bread. Repeat this for your second patty.
- Step 6: Let these beauties cook! Give each patty 3 to 4 minutes per side. You're looking for that gorgeous golden brown color and a lovely crisp texture. Be patient, it's worth it!
- Step 7: Once your patties are beautifully browned, it's cheese time! Sprinkle a generous amount of your shredded cheddar cheese on top of one zucchini patty. Then, carefully (and I mean carefully!) slide the second crispy zucchini patty on top to form your sandwich.
- Step 8: Continue cooking for just another 3 minutes or so, or until that cheese is wonderfully melted and gooey. You can even gently press down on the top patty with your spatula to encourage the melting process.
- Step 9: Carefully remove your magnificent zucchini grilled cheese from the pan. Let it cool for just 1 minute – this helps the cheese set a little and prevents scalding your mouth! Then, slice it up and serve immediately. Enjoy your masterpiece!
Notes
For best results, thoroughly squeeze all moisture from the grated zucchini – this is crucial for crispy patties! Cook patties in a non-stick skillet over medium heat, avoiding crowding the pan. Serve immediately for optimal crispiness. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and are best reheated in a dry skillet, toaster oven, or air fryer to maintain crispiness (avoid microwave).
Feel free to experiment with other cheeses like Monterey Jack, provolone, a mozzarella blend, or smoked gouda. You can also add fresh chopped chives, parsley, or dill to the zucchini mixture, or a pinch of red pepper flakes for a kick. Finely diced bell peppers or shredded carrots can be mixed into the patties, ensuring to squeeze out their moisture.