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This Garlic Butter Zucchini Grilled Cheese is my favorite way to sneak greens into lunch without losing the comfort of gooey cheese and crispy bread. Swapping bread for golden zucchini patties gives you a veggie-packed twist that still delivers classic grilled cheese flavor and crunch.
I first whipped this up when I had too much zucchini in the fridge and no bread left I honestly never expected it to become such a go-to for quick dinners and cheesy cravings
Ingredients
- Zucchini: grated for tender texture and moisture be sure to use smaller firm zucchini for best flavor
- Large egg: binds the patties and boosts protein organic eggs work especially well here
- Freshly grated Parmesan: brings a rich salty depth stick to freshly grated for best melt and flavor
- Cornstarch: creates a crispier edge avoid potato starch which can make it gummy
- Salt and pepper: enhance all the flavors use flaky sea salt and freshly cracked pepper if possible
- Fresh churned garlic butter: infuses real garlic flavor unsalted butter gives you more control
- Shredded cheddar cheese: melts beautifully and adds that classic cheddar pull sharp cheddar gives more bite
Step-by-Step Instructions
- Prep the Zucchini:
- Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible You want it almost dry for crisp edges
- Mix the Patty Base:
- Combine the dry zucchini with egg Parmesan cornstarch salt and pepper Use a fork and mix until everything sticks together but is not runny
- Shape and Cook the Patties:
- Melt garlic butter in a skillet over medium heat Scoop half the zucchini mixture onto one side of the pan and pat it into a square Repeat for the second half Keep them separated so they crisp up
- Brown and Flip:
- Cook about three to four minutes until the underside turns deep golden brown Carefully flip both patties Use a wide spatula and a gentle touch
- Add Cheese and Melt:
- Right after flipping sprinkle shredded cheddar over one patty and let warm until melting Place the second patty on top to form a sandwich Finish cooking until both sides are crisp
- Cool and Serve:
- Let the sandwich rest for a full minute before slicing This helps the cheese set and keeps everything together
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The garlic butter is my personal favorite part of this sandwich My kids love the crispy edges and I love that zucchini sneaks its way into every bite This turned into a family win on a busy weeknight
Storage Tips
Store leftovers tightly wrapped in the fridge They are best eaten fresh but you can reheat them on a skillet to bring back the crispiness Avoid microwaving as it softens the zucchini patties
Ingredient Substitutions
Swap the cheddar for mozzarella for a milder taste or pepper jack for a touch of heat If you do not have Parmesan try Grana Padano The cornstarch can be replaced with arrowroot powder in a pinch
Serving Suggestions
Pair this grilled cheese with roasted tomato soup or a crunchy salad for a balanced meal You can also cut into strips and serve as a fun finger food for kids
Cultural and Historical Context
Grilled cheese sandwiches are a beloved comfort food in many cultures Swapping bread for zucchini patties is a modern twist that makes the dish more vegetable forward and accessible to gluten free eaters
Recipe FAQs
- → How do I prevent soggy zucchini patties?
Make sure to thoroughly squeeze out excess water from the grated zucchini using a clean towel or cheese cloth before mixing.
- → Can I substitute another cheese for cheddar?
Yes, mozzarella or provolone also melt well and pair nicely with zucchini and garlic butter flavors.
- → Is it possible to make this gluten-free?
This dish is naturally gluten-free — cornstarch is used as a binder instead of flour or breadcrumbs.
- → What can I serve alongside this sandwich?
It pairs well with a fresh green salad, simple tomato soup, or roasted vegetables for a complete meal.
- → Can I prepare the zucchini patties ahead of time?
You can shape the patties in advance and refrigerate, then cook just before assembling the sandwich for best texture.