Zucchini Grilled Cheese is the kind of seasonal comfort that sneaks up on you—bright, humble zucchini meets molten cheddar in a crisp, golden sandwich that feels like summer folded into a warm hug. If you have an overflowing garden or find zucchini on sale at the farmers’ market, this recipe turns that abundance into something special: lightly textured zucchini patties that cradle melty cheese and toasty bread. The main ingredients—grated zucchini, Parmesan, and sharp cheddar—give you a great balance of freshness, umami, and gooey richness. Whether you’re feeding kids after a day outside or craving a cozy, from-scratch lunch, this zucchini grilled cheese deserves a spot in your seasonal recipe rotation. For more cozy comfort ideas, try a baked casserole to serve alongside it like this broccoli option: Broccoli Cheese Casserole.
Ingredients & Equipment
Ingredients
- 2 cups grated zucchini
- 1 large egg
- ½ cup freshly grated Parmesan
- ¼ cup cornstarch
- Salt and pepper, to taste
- 2 T Fresh Churned Garlic Butter
- 1–2 cups shredded Cheddar
Notes
- Grate zucchini on the large holes of a box grater or use a food processor with the grating disc for speed.
- Freshly grated Parmesan melts into the zucchini mixture more smoothly than pre-shredded varieties.
- The 1–2 cups shredded cheddar gives you control over how cheesy you want the sandwich—1 cup for a gentle melt, 2 for indulgent ooze.
Helpful tools
- Cheesecloth or a clean kitchen towel (essential for squeezing moisture out of zucchini)
- Large mixing bowl
- Skillet (cast iron is ideal) or nonstick pan
- Spatula
- Box grater or food processor
- Measuring cups and spoons
- Optional: baking tray if you’d prefer to crisp patties in the oven
If you’re thinking about appetizers to pair with these sandwiches, a bright bite like Fig and Goat Cheese Pinwheels can be a fun complement: Fig and Goat Cheese Pinwheels.
Step-by-Step Instructions (with tips)
Overview: We’re making zucchini patties that act like the “bread” layer around melted cheddar. The key is removing moisture, binding with egg and cornstarch, and crisping in garlic butter.
Squeeze moisture out of grated zucchini using a cheesecloth or kitchen towel.
- Tip: After grating, mound the zucchini into the center of the towel, gather the edges, and twist firmly over the sink. For extra dryness, press in batches or lay zucchini on a paper towel-lined tray for 10 minutes.
- Variation: If you’re short on hands-on time, spread the grated zucchini on a baking tray and roast at 400°F (200°C) for 10–12 minutes to evaporate moisture—then cool and proceed. Roasting adds a slightly sweeter, caramelized note compared with the raw-squeeze method.
Place dry zucchini in a mixing bowl and add egg, Parmesan, cornstarch, salt, and pepper.
- Tip: Season liberally—zucchini is a mild vegetable and benefits from confident seasoning. Start with ¾ teaspoon salt and ¼ teaspoon black pepper, then adjust.
Mix well with a fork until combined into a dough-like texture.
- Tip: The mixture should hold together when pressed. If it feels too loose, add a teaspoon or two more cornstarch. If too stiff, a splash of milk or a tiny bit more egg will soften it.
Heat garlic butter in a skillet over medium heat.
- Tip: Fresh churned garlic butter gives a lovely savory crust. Let the butter foam but not burn; reduce heat slightly if it browns too quickly.
Scoop half the zucchini mixture into the skillet and shape into a patty; repeat for the second patty.
- Tip: Use a ½-cup measure for uniformly sized patties. Press down gently to compact and flatten into sandwich-sized discs.
Cook 3–4 minutes per side until golden and crisp.
- Tip: Resist flipping too early. Wait until the edges are browned and the bottom releases from the pan easily. For extra even browning, press gently with a spatula.
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.
- Tip: Cover the skillet for the last 2–3 minutes to trap steam and help the cheese melt thoroughly. If you like a more toasted exterior, flip the sandwich once more to crisp both sides evenly.
Remove from skillet, let cool slightly, slice, and serve.
- Tip: Let the sandwich rest 1–2 minutes so the cheese sets a bit; this keeps it from running everywhere when you slice into it.
Variations and extra tips
- Bread option: If you’re craving a traditional grilled cheese feel, make thinner patties and assemble between slices of sturdy bread (sourdough works great). Grill in the skillet with butter until both sides are golden.
- Cheese swaps: Try Gruyère for nuttiness, Monterey Jack for mild creaminess, or a spicy pepper jack for a kick.
- Add-ins: Fold minced scallions, chopped fresh herbs (basil or dill), or shredded carrot into the zucchini mix for color and flavor.
- To make patties ahead: Form patties and chill on a tray for 30 minutes before cooking—they hold together better when slightly chilled.
If you want something sweet to follow your savory sandwich, save room for an easy dessert like this no-bake Twix cheesecake: No-Bake Twix Cheesecake.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store cooked zucchini grilled cheese sandwiches in an airtight container for up to 3 days. Reheat in a skillet over low-medium heat to restore crispness; a microwave will warm the filling but soften the crust.
- Separate components: If you’ve made extra patties but not assembled sandwiches, place parchment between patties and store in an airtight container for up to 3 days.
Freezing
- Patties: Flash-freeze shaped zucchini patties on a baking tray, then transfer to a freezer bag. They’ll keep for up to 3 months. Cook from frozen—add a minute or two per side to the cooking time.
- Assembled sandwiches: You can freeze assembled sandwiches wrapped tightly in parchment and foil, but the texture will be slightly different after thawing. Thaw overnight in the fridge and reheat in an oven or skillet for best results.
Make-ahead
- Prep the zucchini mixture and form patties up to 24 hours ahead—keep them covered in the fridge until ready to cook.
- If planning a crowd, double the recipe and cook patties in batches; hold in a warm oven (200°F / 95°C) on a baking tray to keep them crisp while you finish the rest.
Pro tip: To avoid soggy sandwiches after reheating, finish in a hot skillet or toaster oven rather than the microwave.
How to Use / Serve This Dish
Serving ideas
- Classic pairing: Tomato soup is the timeless companion to any grilled cheese. The acidity and warmth contrast beautifully with the cheesy zucchini sandwich.
- Salad side: A bright arugula salad with lemon vinaigrette cuts through the richness and adds freshness.
- Brunch twist: Turn the zucchini grilled cheese into a brunch star by adding a fried or poached egg, avocado slices, and a smear of pesto.
- Picnic-friendly: Make thinner patties and assemble on crusty rolls for a portable picnic sandwich.
Creative variations
- Add roasted red peppers and caramelized onions for a Mediterranean spin.
- Make it vegetarian-friendly by keeping the recipe as-is; for a vegan version, use a flax "egg" (1 tbsp ground flaxseed + 3 tbsp water) and dairy-free cheese and butter—expect a slightly different texture and melt.
- Amp up with bacon or pancetta if you’re not vegetarian—place crisp bacon inside the sandwich just before closing.
- For a lighter approach, grill without butter and use a nonstick skillet; brush bread lightly with olive oil instead.
For dessert after this savory treat, consider something seasonal and spiced like pumpkin bars: Pumpkin Bars with Cream Cheese Frosting.
FAQ
Q: Can I use other binders instead of egg?
A: Yes. If you need an egg-free option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or 2 tbsp of mashed potato as a binder. Note that texture changes slightly; flax is best for a denser patty.
Q: My patties fall apart—what went wrong?
A: Most likely too much moisture or not enough binder. Make sure you squeeze the zucchini thoroughly and measure cornstarch and egg properly. Chill patties for 15–30 minutes before cooking to help them hold shape. If they still fall apart, add another teaspoon or two of cornstarch.
Q: How long will leftovers keep?
A: Cooked sandwiches stored in an airtight container in the fridge will last up to 3 days. Patties stored separately also keep about 3 days. For longer storage, freeze patties for up to 3 months.
Q: Can I bake the patties instead of skillet-frying?
A: Yes. Preheat the oven to 425°F (220°C), place patties on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 12–18 minutes, flipping halfway, until golden and crisp. You can then assemble sandwiches and warm briefly to melt cheese.
Conclusion
There’s a special kind of comfort in a zucchini grilled cheese—a seasonal, from-scratch sandwich that turns humble summer squash into something oozy, savory, and satisfying. If you loved this recipe and want to explore similar takes or see how other home cooks riff on zucchini sandwiches, check out these inspiring versions: zucchini grilled cheese – smitten kitchen, Zucchini Grilled Cheese – Trial and Eater, Zucchini Grilled Cheese Sandwich — knead. bake. cook., and Zucchini Grilled Cheese Sandwiches – From Seed to Spoon …. I hope this warm, cheesy sandwich becomes a new seasonal favorite—try it, tweak it, and share a photo or story of how your version turned out. Happy cooking!
Zucchini Grilled Cheese
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.
