Description
These Zucchini Crusted Grilled Cheese Sandwiches are a delicious low-carb twist on a classic comfort food. Featuring crispy zucchini crust ‘bread’ baked to golden perfection and filled with melty cheese, this recipe offers a healthier, gluten-free alternative to traditional grilled cheese sandwiches. Perfect for a quick lunch or light dinner, these sandwiches combine fresh zucchini, Parmesan cheese, and almond flour for a satisfying and flavorful meal.
Ingredients
Scale
Crust Ingredients
- 4 cups packed freshly shredded raw zucchini (about 2 medium zucchinis, not yet drained)
- 2 large eggs
- 10 tbsp superfine almond flour (can be substituted with all-purpose flour)
- 1/2 cup freshly shredded Parmesan cheese
- 1/4 tsp ground black pepper
Sandwich Filling
- 2 thick slices of cheese of your choice (such as cheddar, Swiss, or mozzarella)
Optional for Cooking
- Butter or mayonnaise (for skillet cooking, optional)
Instructions
- Preheat Oven. Preheat your oven to 450ºF (232ºC) and line a large baking sheet with parchment paper to prevent sticking.
- Prepare Zucchini. Place the shredded zucchini in a large bowl and let it sit for 10-15 minutes to release excess moisture. Then drain off the water and transfer 1/2 cup of zucchini at a time into a tea towel or sturdy paper towels. Wring out as much liquid as possible. Repeat until you have approximately 2 packed cups of zucchini remaining; it should be slightly damp but not soggy.
- Mix Ingredients. Add the eggs, superfine almond flour, shredded Parmesan, and ground black pepper to the drained zucchini. Mix thoroughly until the batter is well combined.
- Form Crusts. Divide the zucchini mixture evenly into four portions. Using a spatula, spread each portion into a 1/4-inch thick square on the prepared baking sheet making four ‘bread’ pieces.
- Bake First Side. Bake the zucchini crusts for about 15 minutes, or until the surface turns a light golden brown. Carefully flip each crust using a spatula.
- Bake Second Side. Continue baking for an additional 10 minutes, until the tops are lightly browned and crispy.
- Prepare Sandwiches. Remove the crusts from the oven and flip them again so that the crispy side is on top. Place one thick slice of cheese between two zucchini crusts to form sandwiches.
- Cook Sandwiches. For a traditional approach, spread butter or mayonnaise on the outer surfaces and cook on a skillet over medium heat until the cheese melts and the crusts are toasted. Alternatively, for a healthier option, place the sandwiches on a baking sheet and broil in the oven for 5-10 minutes or until the cheese is melted and bubbly.
Notes
- Ensure you wring out as much moisture as possible from the zucchini to avoid soggy crusts.
- Superfine almond flour helps keep the crust tender; all-purpose flour can be substituted if not following a low-carb diet.
- Choose a cheese that melts well like cheddar, mozzarella, or Swiss for best results.
- You can add herbs or spices like garlic powder or Italian seasoning to the crust mixture for extra flavor.
- Leftover zucchini crusts can be refrigerated for up to 2 days or frozen for longer storage before assembling the sandwiches.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Baking and Broiling (or Skillet Grilling)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 110mg
Keywords: Zucchini crust, grilled cheese, low carb grilled cheese, healthy grilled cheese, gluten free sandwich, zucchini bread substitute
