Zucchini Grilled Cheese

I love how this low-carb twist on a classic comfort sandwich celebrates summer’s best veggie in every crispy, cheesy bite. These zucchini patties, fried in garlic butter and stuffed with melty cheddar, satisfy my grilled cheese cravings without any bread.

Why You’ll Love This Recipe

I’m always on the lookout for recipes that feel indulgent but sneak in extra veggies, and this one delivers. With just a few ingredients and one skillet, I transform grated zucchini into a sturdy “bread” that crisps up beautifully in garlic butter. Sandwiching sharp cheddar between two golden patties gives me all the gooey goodness I crave—and hardly any carbs.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups grated zucchini

• 1 large egg

• ½ cup freshly grated Parmesan cheese

• ¼ cup cornstarch

• Salt and freshly ground black pepper, to taste

• 2 Tbsp garlic butter (softened)

• 1–2 cups shredded sharp cheddar cheese

directions

1. I grate the zucchini, wrap it in a clean dish towel or cheesecloth, and squeeze firmly to remove as much moisture as possible.

2. I transfer the dry zucchini to a bowl, crack in the egg, and sprinkle in the Parmesan, cornstarch, salt, and pepper. I stir with a fork until it holds together like a loose dough.

3. I heat half of the garlic butter in a nonstick or cast-iron skillet over medium heat.

4. I divide the zucchini mixture into four even portions, shaping two portions into patties in the skillet. I press them gently so they’re about ½-inch thick.

5. I cook the first patties 3–4 minutes on that side, undisturbed, until a golden crust forms. Then I flip and cook another 3 minutes. I transfer them to a plate.

6. I add the remaining garlic butter to the pan, return the first patties, and top each with shredded cheddar.

7. I place the second patties on top of the cheese, press gently, and cook 3 more minutes, flipping once if needed, until the cheese melts and both sides are crisp.

8. I remove the sandwiches, let them rest 60 seconds so the cheese firms slightly, then slice and serve.

Servings and timing

This recipe makes 1 sandwich. Prep time is about 10 minutes and cook time is about 10 minutes, totaling roughly 20 minutes from start to finish.

storage/reheating

I store any leftover zucchini patties (without cheese) in an airtight container in the fridge for up to 3 days. To reheat a fully assembled sandwich, I warm it in a nonstick skillet over medium heat for 2–3 minutes per side—this restores the crispness best. I avoid the microwave since it makes the patties soggy. For longer storage, I freeze uncooked patties (layered with parchment) in a sealed bag and fry them straight from frozen, adding a couple of minutes per side.

FAQs

Which cheese melts best in this zucchini grilled cheese?

I love sharp cheddar for its tangy flavor, but mozzarella gives an amazing stretch. Gouda or Havarti also melt beautifully and add a creamy, nutty note.

How do I stop the zucchini patties from becoming soggy?

Draining the grated zucchini thoroughly is key. I always squeeze it until it feels dry. Cooking over medium heat in a well-heated, heavy pan also helps form that golden crust before the interior steams.

Can I add extra fillings?

Absolutely. I often tuck in sun-dried tomatoes, caramelized onions, or a smear of pesto between the patties. A slice of cooked bacon or grilled chicken also makes it more substantial.

Is there a dairy-free version?

Yes—I swap the Parmesan and cheddar for dairy-free cheese alternatives and use olive oil or a vegan butter in place of garlic butter. The technique stays the same.

Can I prepare the patties ahead of time?

I mix and shape the zucchini dough into patties, then layer them between parchment and refrigerate for up to a day. When I’m ready, I fry and assemble with cheese for maximum freshness.

Conclusion

These zucchini grilled cheese sandwiches prove that inventive cooking can be both wholesome and indulgent. I love how they transform a humble veggie into crispy, buttery “bread” that hugs melty cheese. Whether I’m cutting carbs or just seeking a fun summer twist, this recipe always hits the spot—and might just become one of my go-to comfort meals.

Zucchini Grilled Cheese

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• Author: Evee
• Total Time: 20 minutes
• Yield: 1 sandwich
• Diet: Gluten Free

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Description

Crispy zucchini patties sandwiched around melty cheddar, pan-fried in garlic butter for a low-carb twist on classic grilled cheese.

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Ingredients

2 cups grated zucchini, moisture squeezed out

1 large egg

½ cup freshly grated Parmesan cheese

¼ cup cornstarch

Salt and freshly ground black pepper, to taste

2 tablespoons garlic butter (softened)

1 cup shredded sharp cheddar cheese

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Instructions

1. In a bowl, combine drained zucchini, egg, Parmesan, cornstarch, salt, and pepper; stir until it holds together like a loose dough.
2. Heat 1 tablespoon garlic butter in a skillet over medium heat. Divide mixture into two patties (~½-inch thick) and cook 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining garlic butter to the pan and return the first patties. Top each with ½ cup cheddar, then top with the second patties, pressing gently.
4. Cook 3–4 minutes more, flipping once if needed, until cheese is melted and both sides are crisp.
5. Let rest 1 minute, slice in half, and serve warm.

Notes

Drain zucchini thoroughly to prevent sogginess—squeeze in a towel until dry.

Swap cheddar for mozzarella, Gouda, or Havarti for different melt and flavor.

Add fillings like sun-dried tomatoes, caramelized onions, pesto, or cooked bacon for extra interest.

For dairy-free, use vegan Parmesan and cheddar and fry in olive oil or vegan butter.

Prep patties ahead and refrigerate up to 1 day; fry and assemble just before eating.

Store leftover patties (no cheese) in the fridge up to 3 days; reheat assembled sandwich in a skillet 2–3 minutes per side.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Sandwich
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 880 kcal
• Sugar: 3 g
• Sodium: 1500 mg
• Fat: 60 g
• Saturated Fat: 38 g
• Unsaturated Fat: 22 g
• Trans Fat: 1 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 64 g
• Cholesterol: 280 mg