Zucchini Grilled Cheese
User Reviews
5
Zucchini Grilled Cheese
Description
The recipe begins with grating zucchini and squeezing out excess water to ensure the final 'bread' is firm. The zucchini is combined with eggs, almond flour, Parmesan cheese, garlic and onion powder, salt, pepper, and Italian herbs. This mixture is pressed into a baking tray and baked until golden and set, creating a low-carb, vegetable-based bread substitute.
The baked zucchini is cut into squares to form sandwich bases and tops. Cheese slices are placed between two pieces and grilled briefly until the cheese melts and the zucchini pieces are warmed through. This grilling step creates a melty, satisfying grilled cheese with a vegetable crust.
This dish makes four sandwiches, each with about 9 grams of net carbs. It’s a practical choice for those wanting to enjoy grilled cheese with a different texture and added vegetable content.
The zucchini bread can be stored in the refrigerator for up to three days, with cheese melting best when done fresh before serving.
Ingredients
- 3 zucchini 600g - roughly 3 grated cups after squeezing
- 2 egg large
- ⅔ cup almond flour 67g
- ½ cup Parmesan Cheese 30g, grated
- 1 tablespoon italian herbs
- ¼ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 7 oz / 200g mozzarella or cheddar or gouda or gruyere slices, grated
Instructions
- Preheat oven to 200C / 180 fan / 400F. Line a large baking tray with parchment paper. Dimensions 30 x 23 x 2 cm.
- Grate the zucchini either in a food processor or by hand. Place into a muslin cloth or fine tea towel and squeeze out the water. Discard the water.
- Add the compressed zucchini to a mixing bowl along with the eggs, almond flour, parmesan, spices and seasoning. Mix until all ingredients are thoroughly combined.
- Press the zucchini mix into your baking tray so it is level and about ¼ inch thick.
- Bake for 20 - 25 minutes or until golden on top. Remove from the oven and tray and allow to cool slightly.
- Slice into 8 squares (4 bases and 4 tops). Place cheese in the middle of the base and grill for about 30 - 60 seconds or until melted. Top with the other slice and serve. Option to pop the top on and grill that too for about 30 seconds to warm through but careful not to burn it.
Notes
- Remove as much water as possible from grated zucchini to ensure a firm 'bread' texture.
- Use cheese slices that melt well, such as mozzarella, cheddar, gouda, or gruyère, for best results.
- The recipe yields four sandwiches with about 9 grams net carbs each.
- Store the zucchini "bread" in the refrigerator for up to three days; melt the cheese fresh before serving for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Total Carbohydrates | 10.5g | 4% |
| Protein | 23.9g | 48% |
| Fat | 27.3g | 42% |
| Saturated Fat | 11.6g | 58% |
| Fiber | 3.6g | 14% |
| Sugar | 5.8g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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