Crispy Zucchini Grilled Cheese

Description

Crispy Zucchini Grilled Cheese is a delicious twist on the classic grilled cheese sandwich. Instead of plain bread, thin zucchini slices are coated in a crunchy layer of breadcrumbs and pan-fried until golden. Sandwiched with gooey melted cheese, this dish offers a balance of crispiness, creaminess, and wholesome veggie goodness. Perfect for a light lunch, snack, or even a healthier comfort food option!

Ingredients For Crispy Zucchini Grilled Cheese

• 2 medium zucchinis, sliced lengthwise into thin strips

• 1 cup breadcrumbs (panko works best for crunch)

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried Italian herbs (oregano/basil/thyme)

• Salt and black pepper, to taste

• 2 large eggs, beaten

• 2 tablespoons all-purpose flour

• 2 tablespoons olive oil (or butter for richer flavor)

• 4 slices of bread (sourdough or whole wheat recommended)

• 1 cup shredded mozzarella cheese (or cheddar/provolone mix)

• 2 tablespoons butter (for grilling)

Instructions

1. Prepare zucchini coating: In a bowl, mix breadcrumbs, Parmesan, garlic powder, herbs, salt, and pepper.

2. Coat zucchini: Dredge zucchini slices in flour, dip into beaten eggs, then coat with breadcrumb mixture.

3. Pan-fry zucchini: Heat olive oil in a skillet over medium heat. Fry zucchini slices until golden brown and crispy on both sides. Set aside on paper towels.

4. Assemble sandwiches: Butter one side of each bread slice. On the unbuttered side, layer cheese, crispy zucchini slices, and more cheese. Top with another slice of bread (buttered side facing out).

5. Grill the sandwich: Place in a skillet over medium-low heat. Cook until bread is golden brown and cheese is fully melted, flipping once.

6. Serve hot: Slice in half and enjoy with tomato soup or a dipping sauce of choice.

Notes

• Zucchini should be sliced thinly for even cooking.

• Panko breadcrumbs yield extra crunch, but regular breadcrumbs work too.

• You can bake the zucchini instead of pan-frying for a lighter version.

• Use fresh mozzarella for extra creaminess.

Tips

• Press down slightly on the sandwich while grilling for a crispier crust.

• Add a spread like pesto or marinara for extra flavor.

• For a gluten-free option, use gluten-free breadcrumbs and bread.

• Try air-frying the zucchini slices for less oil.

Servings

Makes 2 sandwiches (2 servings).

Nutritional Information (per serving, approx.)

• Calories: 420

• Protein: 18g

• Carbohydrates: 36g

• Fat: 24g

• Fiber: 5g

• Calcium: 280mg

Benefits

• High in fiber & antioxidants from zucchini.

• Protein & calcium boost from cheese.

• Comfort food with veggies – balances indulgence and nutrition.

• Customizable – works with various cheeses and breads.

Q&A

Q: Can I make this vegan?
A: Yes! Use vegan cheese, plant-based butter, and a flaxseed “egg” (1 tbsp flax meal + 3 tbsp water) for coating zucchini.

Q: Can I prepare the zucchini ahead of time?
A: Yes, you can fry or bake the zucchini slices and refrigerate them. Re-crisp in the oven/air fryer before assembling.

Q: What’s the best cheese for this recipe?
A: Mozzarella for meltiness, cheddar for sharpness, or provolone for mild flavor. A mix works wonderfully.

Q: Can I bake the whole sandwich instead of grilling?
A: Yes—assemble, place on a baking sheet, and bake at 375°F (190°C) for 10–12 minutes until cheese melts.