Zucchini Grilled Cheese
A seasonal comfort dish combining grated zucchini, rich cheeses, and a crisp sandwich, perfect for summer meals.
Ingredients
For the Zucchini Patties
- 2 cups grated zucchini Squeeze moisture out before use.
- 1 large egg Acts as a binder.
- ½ cup freshly grated Parmesan Freshly grated melts better than pre-shredded.
- ¼ cup cornstarch Helps bind the mixture.
- to taste Salt Season liberally.
- to taste Pepper Season liberally.
For Cooking
- 2 tablespoons Fresh Churned Garlic Butter For a savory crust.
- 1-2 cups shredded Cheddar 1 cup for a gentle melt, 2 for a gooey sandwich.
Instructions
Preparation of Zucchini
- Squeeze moisture out of grated zucchini using a cheesecloth or kitchen towel.
- Place dry zucchini in a mixing bowl and add egg, Parmesan, cornstarch, salt, and pepper.
- Mix well with a fork until combined into a dough-like texture.
Cooking
- Heat garlic butter in a skillet over medium heat.
- Scoop half the zucchini mixture into the skillet and shape into a patty; repeat for the second patty.
- Cook 3–4 minutes per side until golden and crisp.
- Add shredded cheddar cheese on one patty, place the second on top to form a sandwich, and cook 3 more minutes until cheese is melted.
- Remove from skillet, let cool slightly, slice, and serve.
Notes
Store leftovers in an airtight container for up to 3 days. Patties can be frozen for up to 3 months. Bake patties at 425°F (220°C) if preferred.