Description
Upgrade your grilled cheese game with this easy zucchini twist! Perfectly golden bread, melty cheese, and a hidden veggie boost that even picky eaters will love. Quick, comforting, and ideal for lunch, dinner, or a cozy snack.
Ingredients
4 slices sourdough bread 1 medium zucchini, thinly sliced 1 cup sharp cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1/4 cup grated Parmesan cheese 1 tbsp mayonnaise 1 tbsp olive oil or softened butter 1/4 tsp garlic powder 1/2 tsp fresh rosemary, finely chopped 1/2 tsp salt 1/4 tsp black pepper
Instructions
Lightly salt the zucchini slices and let them sit for 5 minutes to draw out moisture. Pat dry with paper towels. Toss the slices with garlic powder, black pepper, and fresh rosemary. Spread mayonnaise evenly on one side of each sourdough slice. On two slices, layer zucchini, shredded cheddar, mozzarella, and a sprinkle of Parmesan cheese. Top with the remaining bread slices, mayo side down. Heat olive oil or butter in a skillet over medium heat. Place sandwiches in the pan and cook until the bread is golden brown and cheese melts, about 4–5 minutes per side. Press gently with a spatula to compact the sandwich and enhance crispiness.
Notes
Use thin zucchini slices to avoid sogginess. Don’t skip salting the zucchini to prevent excess moisture. Fresh rosemary adds aroma and depth; thyme can be a substitute. For richer flavor, use a mix of butter and olive oil. Prepare sandwiches in advance and refrigerate up to 24 hours. Reheat in a skillet or toaster oven to maintain crispiness.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Lunch, Snack
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg