Crispy Zucchini Grilled Cheese 🥒🧀

By: Rabia

The Low-Carb Melt You Didn’t Know You Needed — crunchy, cheesy, and guilt-free!

📝 Recipe Card

Hook

Crispy Zucchini Grilled Cheese – A golden, low-carb twist on the classic grilled cheese, where zucchini “bread” meets gooey melted cheddar. Comfort food made healthier!

Servings & Timing

  • Servings: 2 sandwiches

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

Dietary Badges

🥒 Low-Carb | 🌾 Gluten-Free | 🧀 Comfort Food

Ingredients

  • 2 cups grated zucchini (about 2 medium, excess moisture squeezed out)

  • 1 large egg

  • 2 scallions, thinly sliced

  • ½ cup finely grated Parmesan

  • ¼ cup cornstarch

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tbsp extra-virgin olive oil

  • 2 cups shredded cheddar cheese, divided

Instructions

  1. Prep Zucchini: Grate zucchini and squeeze out as much liquid as possible using a clean towel or cheesecloth.

  2. Make the “Bread”: In a bowl, mix zucchini, egg, scallions, Parmesan, cornstarch, salt, and pepper until a thick batter forms.

  3. Form & Cook: Heat olive oil in a skillet over medium heat. Scoop mixture into 4 equal mounds and flatten into rectangles or rounds (these will be your bread slices). Cook 3–4 minutes per side until golden and crisp. Transfer to a plate.

  4. Assemble Sandwiches: Place one zucchini “bread” slice back in the pan, sprinkle ½ cup cheddar over it, top with another slice, then add another layer of cheese on top. Cover with the final zucchini slice. Repeat for the second sandwich.

  5. Melt & Serve: Cook sandwiches 2–3 minutes per side, pressing gently, until cheese is fully melted. Slice and enjoy warm.

Brief Introduction

This zucchini grilled cheese is a clever swap that satisfies cravings without the carbs. The zucchini “bread” is crispy outside, tender inside, and holds up beautifully to melty cheddar. It’s perfect for a quick lunch, light dinner, or a fun veggie-forward snack.

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Ingredient Notes & Substitutions

  • Zucchini: Must be squeezed dry — too much liquid = soggy “bread.”

  • Parmesan: Adds saltiness and binding power; swap with Pecorino Romano.

  • Cornstarch: Helps crisp up; almond flour can be used for a keto-friendly version.

  • Cheddar Cheese: Use mozzarella for stretchiness or pepper jack for spice.

Variations & Serving Suggestions

  • Caprese Melt: Add sliced tomato and fresh basil inside.

  • Spicy Kick: Sprinkle red pepper flakes in the zucchini batter.

  • Breakfast Twist: Add cooked bacon or a fried egg in the middle.

  • Serve With: Tomato soup, marinara dipping sauce, or a fresh green salad.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 3 days.

  • Reheat: Best in skillet or air fryer for crispiness.

  • Freezer: Not recommended — zucchini “bread” may get soggy after thawing.

FAQs

Q: Can I bake the zucchini slices instead of frying?
A: Yes — bake at 400°F (200°C) for 15 minutes, flipping halfway.

Q: My zucchini bread fell apart — what went wrong?
A: It may have had too much moisture. Be sure to squeeze zucchini very dry.

Q: Can I make this dairy-free?
A: Yes — swap cheese with a dairy-free shredded blend and use nutritional yeast instead of Parmesan.

Personal Note

This recipe is a lifesaver when I’m craving grilled cheese but want to keep it light. The crispiness + gooey cheddar combo hits all the comfort food notes — without the guilt.

Call to Action

If you try this Crispy Zucchini Grilled Cheese, let me know your favorite add-ins! ⭐ Do you keep it classic cheddar, or spice it up with jalapeños, bacon, or herbs?

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Rabia
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