Zucchini Grilled Cheese
Crispy low-carb zucchini patties filled with melted cheddar cheese and cooked in garlic butter. A healthy twist on classic grilled cheese that's ready in 25 minutes.
Ingredients
- 2 cups grated zucchini
- 1 large egg
- ½ cup freshly grated Parmesan
- ¼ cup cornstarch
- Salt and pepper to taste
- 2 tablespoons Fresh Churned Garlic Butter
- 1 –2 cups shredded Cheddar
Instructions
- Squeeze moisture from grated zucchini using cheesecloth or clean kitchen towel until very dry.
- Place drained zucchini in mixing bowl and add egg, Parmesan, cornstarch, salt, and pepper. Mix with fork until combined into dough-like texture.
- Heat garlic butter in non-stick skillet over medium heat.
- Scoop half the zucchini mixture onto one side of skillet and shape into flat patty about ¼-inch thick. Repeat for second patty.
- Cook patties undisturbed for 3-4 minutes until edges are golden and set.
- Flip patties carefully and cook another 3-4 minutes until second side is golden.
- Top one patty generously with shredded cheddar cheese.
- Place second patty on top of cheese-covered one to form sandwich. Press gently.
- Cook 2-3 minutes more until cheese melts completely.
- Remove from heat and let rest 60 seconds. Slice diagonally and serve immediately.
Notes
Thoroughly draining zucchini is crucial for crispy results
Use medium heat to prevent burning
Cast iron or heavy-bottomed pans work best for even browning
Can substitute cornstarch with almond flour or all-purpose flour
Store leftover patties separately from cheese for up to 3 days
For meal prep, shape raw patties and cook fresh when ready to eat
Use medium heat to prevent burning
Cast iron or heavy-bottomed pans work best for even browning
Can substitute cornstarch with almond flour or all-purpose flour
Store leftover patties separately from cheese for up to 3 days
For meal prep, shape raw patties and cook fresh when ready to eat
