This Zucchini Grilled Cheese is a brilliant way to sneak more vegetables into your diet while indulging in a comfort food classic. Packed with a savory filling of shredded zucchini and a trio of melting cheeses Gruyère, Fontina, and Parmesan this sandwich is gooey, crispy, and incredibly flavorful.
With golden, buttery toast encasing a rich and nutritious center, this recipe proves that grilled cheese can be both decadent and veggie-forward.
Recipe Details
- Flavor Profile: The mild, earthy flavor of zucchini pairs perfectly with the nutty Gruyère and creamy Fontina, all lifted by a sharp hit of Parmesan and black pepper.
- Texture: Crisp, buttery bread gives way to a gooey, molten cheese filling that has a pleasant bite from the shredded squash.
- Time: 30 minutes prep (draining time), 10 minutes cook time.
- Difficulty: Easy. The key is properly draining the zucchini to ensure a crisp sandwich.
What You’ll Need
To make this recipe, you will need a box grater or food processor to shred the zucchini and a colander for draining it. A large griddle or frying pan is essential for cooking the sandwiches slowly to golden perfection. The ingredients combine fresh summer squash with high-quality melting cheeses and sturdy bread.
Ingredient Notes
- Zucchini – You need about 1 pound (2 large) of zucchini or summer squash. It adds moisture and bulk to the filling without overpowering the cheese.
- Cheese Blend – A mix of coarsely grated Gruyère, Fontina (or Provolone), and finely grated Parmesan creates the ultimate melt. Gruyère adds nuttiness, Fontina adds creaminess, and Parmesan adds a salty punch.
- Salt – Fine sea salt is crucial for drawing the water out of the zucchini so your sandwich doesn’t become soggy.
- Bread – 8 thin slices of bread are needed. Country-style white bread works beautifully, offering a sturdy crumb that crisps up well.
- Butter or Olive Oil – Used for brushing the outside of the bread to achieve that classic golden grilled cheese crust.
- Black Pepper – Freshly ground black pepper cuts through the richness of the cheese.
Add-ins and Substitutions
- Herbs – Fresh herbs like basil, thyme, or chives mixed into the cheese filling would add a lovely aromatic note.
- Spice – A pinch of red pepper flakes adds a subtle heat that complements the zucchini.
- Cheese – If you can’t find Fontina, mild provolone or even mozzarella are great melting substitutes.
How to Make Zucchini Grilled Cheese
- Prep the Zucchini: Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large colander, toss together the zucchini and 1 1/4 teaspoons of salt. Let stand for 20 to 30 minutes, until the zucchini has wilted and begun to release liquid.
- Drain and Squeeze: Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Place the wrung-out zucchini on paper towels to drain even further.
- Make the Filling: In a bowl, mix the drained zucchini with the grated Gruyère, Fontina (or Provolone), and Parmesan. Season with a generous amount of freshly ground black pepper and a little more salt if needed (taste a strand of zucchini first).
- Assemble: Brush or spread the bread sides that will form the outsides of the sandwiches with olive oil or softened butter. Spread the zucchini-cheese mixture on the un-buttered insides of four slices and close the sandwiches with the remaining bread.
- Cook: Place the sandwiches on a large griddle or frying pan over low-medium heat. Cook slowly to give the centers a chance to really melt before the outsides get too brown. When the undersides are a deep golden brown, flip the sandwiches and cook until the color underneath matches the top and the cheese is fully melted.
- Serve: Cut sandwiches in half and dig in immediately.
Pro Tip: Do not rush the squeezing step! Zucchini is over 90% water. If you leave that liquid in, it will steam the bread from the inside out, resulting in a soggy, unappetizing sandwich. You want the zucchini to be almost dry to the touch before mixing with the cheese.
Recipe Tips
- Low and Slow: Cooking grilled cheese over high heat burns the bread before the cheese melts. Keep the heat low-medium and be patient for the perfect melt.
- Grate Your Own Cheese: Pre-grated cheese often has anti-caking agents that prevent it from melting smoothly. Grating it yourself ensures the best texture.
- Bread Choice: Avoid bread with large holes (like some sourdoughs) unless you want the cheese to leak out. A tight crumb is best for holding the filling.
FAQs
- Can I use yellow squash? Yes, yellow summer squash works exactly the same way as zucchini in this recipe.
- Is this sandwich soggy? Not if you drain the zucchini properly! The salt draws out the moisture, and the squeezing removes it, leaving you with a concentrated vegetable filling.
- Can I add meat? Sure! A slice of ham or crispy bacon would be a delicious addition to the filling.
Serving Suggestions
- Soup: This is the perfect partner for a bowl of tomato soup or minestrone.
- Slaw: As suggested, a pickled vegetable sandwich slaw cuts through the richness of the cheese.
- Salad: A simple arugula salad with lemon vinaigrette balances the meal.
Make This Recipe in Advance
- Prep: You can grate, salt, and squeeze the zucchini earlier in the day. Keep it in the fridge until you are ready to mix it with the cheese and cook.
- Filling: You can even mix the cheese and zucchini filling ahead of time, but wait to assemble the sandwiches until you are ready to grill them to keep the bread fresh.
Zucchini Grilled Cheese
- Total Time: 40 minutes
- Yield: 4 Sandwiches 1x
- Diet: Vegetarian
Description
This Zucchini Grilled Cheese is a brilliant way to sneak more vegetables into your diet while indulging in a comfort food classic. Packed with a savory filling of shredded zucchini and a trio of melting cheeses Gruyère, Fontina, and Parmesan this sandwich is gooey, crispy, and incredibly flavorful. With golden, buttery toast encasing a rich and nutritious center, this recipe proves that grilled cheese can be both decadent and veggie-forward.
Ingredients
Zucchini Prep
- 1 pound (approx. 2 large) zucchini or summer squash, trimmed
- 1 1/4 teaspoons fine sea salt (plus extra for seasoning)
Cheese Blend
- 1 cup (3 oz) coarsely grated Gruyère cheese
- 3/4 cup (2.5 oz) coarsely grated Fontina or Provolone cheese
- 1/4 cup (0.7 oz) finely grated Parmesan or Pecorino cheese
- Freshly ground black pepper
Assembly
- 8 thin slices of bread (Country-style white or sourdough work well)
- 2–3 tablespoons softened butter or olive oil (for brushing)
Instructions
Prep the Zucchini
Use a box grater or food processor to coarsely grate the zucchini. Place it in a large colander or sieve set over a bowl/sink. Toss the zucchini with 1 1/4 teaspoons of salt. Let it stand for 20 to 30 minutes. The salt will draw out moisture, causing the zucchini to wilt.
The Big Squeeze (Crucial Step)
After resting, drain the zucchini. Working with a fistful at a time, use your hands to squeeze out as much water as physically possible. Place the wrung-out zucchini clumps on paper towels to drain even further. The zucchini should feel almost dry to the touch.
Make the Filling
In a medium bowl, combine the dried zucchini with the grated Gruyère, Fontina, and Parmesan. Season generously with freshly ground black pepper. Taste a strand of zucchini; add a pinch more salt only if needed.
Assemble
Brush the outsides of the bread slices with softened butter or olive oil. On the un-buttered side of 4 slices, pile the zucchini-cheese mixture generously. Top with the remaining bread slices (buttered side out).
Cook Low and Slow
Heat a large skillet or griddle over low-medium heat. Place the sandwiches in the pan. Cook slowly to give the center time to melt before the bread burns.
Flip
When the undersides are a deep golden brown (about 4-5 minutes), carefully flip the sandwiches. Cook until the second side is golden and the cheese is fully melted.
Serve
Transfer to a cutting board, slice in half, and serve immediately.
Notes
Don’t Rush the Squeeze: Zucchini is over 90% water. If you skip the salting and squeezing steps, the liquid will release during cooking, steaming the bread from the inside out and resulting in a soggy sandwich.
Grate Your Own: Pre-shredded cheese contains anti-caking agents that prevent a smooth melt. For the best “cheese pull,” buy blocks of cheese and grate them yourself.
Heat Control: Because the filling is dense and cold, cooking over high heat will burn the bread before the cheese melts. Patience and lower heat are key here.
Bread Choice: A bread with a tight crumb (like country white or Pullman loaf) is better than a holy artisan bread, as it prevents the cheese from leaking out onto the pan.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch / Dinner
- Method: Stovetop / Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 440
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: zucchini grilled cheese, vegetable grilled cheese, gruyere sandwich, healthy comfort food, vegetarian lunch ideas, summer squash recipes, gourmet grilled cheese
