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