Zucchini Crust Grilled Cheese

Zucchini crust adapted from ClosetCooking


Makes 2 grilled cheese sandwiches

Zucchini crust “bread” slices

4 cups shredded zucchini

1 egg

½ cup shredded mozzarella cheese

4 tablespoons grated Parmesan cheese

1 teaspoon dried oregano

½ teaspoon salt

Pinch of ground black pepper

Grilled cheese

1 tablespoon butter, room temperature

⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, at room temperature


Zucchini crust “bread” slices

Preheat oven to 450°F (220°C) and place a rack in the middle.

Line a baking sheet with parchment paper and liberally grease it (alternatively use a silicone baking mat). Set aside.

Place shredded zucchini in a microwave-safe dish and microwave on high for 6 minutes. Transfer to a dishcloth (or tea towel) and twist it to squeeze as much moisture as you can. This is very important. The zucchini need to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.

In a bowl mix zucchini, egg, mozzarella cheese, Parmesan cheese, oregano, salt, and pepper.

Spread zucchini mixture onto the lined baking sheet and shape into 4 squares.

Bake for about 15 to 20 minutes until lightly golden brown.

Remove from the oven and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

Assemble grilled cheese

Heat a pan over medium heat.

Butter one side of each slice of zucchini crust bread (preferably the top part).

Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of zucchini crust bread, buttered side up.

Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.

Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.