Crispy Zucchini Grilled Cheese

Why You’ll Love This Recipe

I love how this recipe transforms simple zucchini into something truly indulgent. It gives me the cheesy, grilled flavor of a classic melt without the carbs. The zucchini patties hold together beautifully, and once grilled to perfection, they’re both crunchy and flavorful. It’s a fun, fresh twist on a classic grilled cheese that also sneaks in extra veggies without trying too hard.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Zucchini “Bread”

• Zucchini, shredded and squeezed dry

• Egg

• Shredded mozzarella or cheddar

• Grated Parmesan

• Garlic powder

• Italian seasoning or dried oregano

• Salt and pepper

For The Filling

• Sliced cheese of choice (cheddar, mozzarella, provolone, or a mix)

• Butter or olive oil (for grilling)

Directions

1. I start by shredding the zucchini and squeezing out as much moisture as I can using a clean towel or cheesecloth.

2. In a bowl, I mix the zucchini with egg, shredded cheese, Parmesan, garlic powder, herbs, salt, and pepper until it forms a sticky mixture.

3. I divide the mixture into even portions and shape them into rectangles or circles on a parchment-lined baking sheet.

4. I bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until both sides are golden and crispy.

5. Once the zucchini “bread” cools slightly, I layer cheese between two slices and grill them in a skillet with butter or oil until the outside is golden and the cheese is melted.

6. I let it rest for a minute before slicing in half and serving warm.

Servings And Timing

This recipe makes about 2 to 3 sandwiches, depending on the size of the zucchini patties. It takes around 15 minutes to prep and another 20 minutes to cook, so I usually have them ready in about 35 minutes.

Variations

Sometimes I add a slice of tomato or a few basil leaves inside for a Caprese-style version. I’ve also tried it with pepper jack cheese for some spice or added a thin slice of ham or turkey to make it more filling. The zucchini base is super flexible, so I play around with herbs and seasonings based on my mood.

Storage/Reheating

These are best eaten fresh, but if I have leftovers, I store them in the fridge for up to 2 days. To reheat, I crisp them back up in a skillet over medium heat or use a toaster oven. I avoid the microwave—it softens the patties too much.

FAQs

Do I Need To Salt The Zucchini First?

Yes, I always salt it lightly and let it sit for a few minutes before squeezing out the moisture. It helps the patties stay firm and crispy.

Can I Make This Recipe Gluten-Free?

It already is! There’s no flour or bread involved—just zucchini, cheese, and eggs.

What Cheese Works Best For The Filling?

I love using cheddar for flavor, mozzarella for stretch, or provolone for a smooth melt. Mixing cheeses also works great.

Can I Bake Instead Of Grill?

Yes. I’ve baked the assembled sandwiches in the oven at 375°F until the cheese melts, but I prefer the skillet for that golden, crispy finish.

Can I Make The Zucchini Patties Ahead?

Definitely. I bake them, let them cool, and store them in the fridge layered with parchment. When I’m ready, I just reheat and build the sandwich.

Conclusion

Crispy Zucchini Grilled Cheese is one of those recipes that feels indulgent but secretly helps me eat more veggies. It’s low-carb, gluten-free, and completely satisfying—everything I want from a grilled cheese without the bread. Whether I’m making lunch for myself or looking for a fun new twist on a classic, this recipe always delivers.