Zucchini Grilled Cheese

Preparation: 96 min

Let the zucchini fry for a couple minutes, occasionally checking for burning. Adjust the heat to avoid burning the butter or zucchini. When the zucchini is golden brown on the cooked side, gently flip it over with the spatula.

Time to cook the zucchini bread! In a medium-large skillet, melt ½ TB of the butter on high heat. Divide your zucchini mix into 4 equal parts.

Take one portion of your zucchini mix and press it into a ball. Place the ball into the hot skillet and press it down with a spatula. Continually press the zucchini down into a thin disc, then use the spatula to shape it into an even square or circle. Repeat this process with a second portion of zucchini mix so you have two portions in the skillet.

Once flipped, arrange half the cheese over both zucchini bread slices. You can cover the skillet with a lid for about 15 seconds to help the cheese melt, but remove the lid after. Let the zucchini continue frying in the skillet until the other side is golden brown.

Press the zucchini shreds down with your fist or a heavy glass cup. Squeeze as much liquid as you can from the zucchini. Let the zucchini sit in the colander for up to 1 hour to dry out and drain. Then, transfer the zucchini to a new bowl (squeeze as much liquid from the zucchini as you do this). Stir the parmesan into the bowl of zucchini.

Gently flip one piece of grill cheese on top of the other, sandwiching the melted cheese between the two slices of zucchini bread. You can continue cooking the zucchini if it is not quite browned enough or you can transfer the finished grilled cheese to a serving plate.

Start by shredding the zucchini into fine shreds with a vegetable or cheese grater. Transfer the zucchini shreds to a colander.

Repeat steps 3-7 for the remaining two portions of zucchini mix. Enjoy your gooey grilled cheese while they’re still hot!

lowcarb lunch snack