Have a bunch of zucchini? Add some to a warm, melty grilled cheese sandwich! The crunch from the zucchini is a delicious addition to this comfort food, and you’ll hardly even notice you’re getting a serving of vegetables.
I’m not sure if you think I’m weird or genius for this, but zucchini grilled cheese sandwiches are my new favorite end of summer snack.
You know, when you’re ready for the comfort foods of fall but you still somehow have about 100 pounds of zucchini left?
This recipe is for you.
It’s more of a suggestion to stuff some zucchini slices in your favorite version of grilled cheese, rather than some grand new recipe. But I’ll give you some guidelines!
A few tips:
- I like to cut the zucchini slices pretty thin. The thicker the slices, the more risk your sandwich will be a big soggy from the water-content.
- If you need to “hide the veggies” a little bit more you could always increase the amount of cheese, add some tomato in there, or even shred the zucchini so it’s not as noticeable.
- If you do decide to shred the zucchini instead of slicing it, squeeze out extra water before putting it on the cheese.
- General grilled cheese making tip: butter BOTH sides of the bread and grill one side before flipping putting the fillings in.
Looking for another late-summer grilled cheese idea? Try this blackberry brie grilled cheese sandwich!
- 2 tablespoons butter
- 2 slices thick sandwich bread
- 1/3 cup thinly sliced zucchini (more or less depending on size of bread and preferences)
- 2-3 slices of cheddar cheese or your favorite cheese