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

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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In a bowl, combine drained zucchini, egg, Parmesan, cornstarch, salt, and pepper; stir until it holds together like a loose dough.
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.
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.
Cook 3–4 minutes more, flipping once if needed, until cheese is melted and both sides are crisp.
Let rest 1 minute, slice in half, and serve warm.

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.