Crispy Zucchini Grilled Cheese

$To make a tasty Crispy Zucchini Grilled Cheese, gather these simple ingredients: - 2 medium zucchinis, thinly sliced - 4 slices of your favorite bread (sourdough or whole grain recommended) - 1 cup shredded sharp cheddar cheese - ½ cup fresh mozzarella cheese, shredded - 1 egg, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - 2 tablespoons fresh basil, chopped - 1 teaspoon garlic powder - 1 tablespoon olive oil - Salt and pepper to taste Choosing the right bread makes a big difference. I love using: - Sourdough: It has a nice tang and holds up well. - Whole grain: This option adds fiber and a hearty flavor. - Ciabatta: This bread is light and airy, perfect for crispiness. Experiment with different types to find your favorite! Cheese is key to a gooey, delicious grilled cheese. Here are my top picks: - Sharp cheddar: It melts well and gives a bold flavor. - Fresh mozzarella: Adds creaminess and stretches beautifully. - Gruyère: For a nutty flavor that’s hard to resist. Mix and match these cheeses for a fun twist! {{ingredient_image_1}} To start, wash and slice your zucchinis. Aim for thin, even slices. This helps them cook quickly. Place the slices in a colander and sprinkle salt over them. Let them sit for about 10 minutes. The salt draws out extra moisture. After 10 minutes, rinse them under cold water. Pat them dry with a paper towel. This step is key to keeping your zucchini crispy. Now it’s time to bread the zucchini. In one shallow bowl, mix the breadcrumbs, garlic powder, salt, and pepper. In another bowl, beat an egg. Take each zucchini slice and dip it in the egg. Next, coat it in the breadcrumb mixture. Press lightly to make sure it sticks. Lay the breaded slices on a plate while you heat your skillet or grill. Heat olive oil in your skillet over medium heat. Make sure it’s hot before adding the zucchini. Place the breaded slices in the skillet. Cook them for about 3 to 4 minutes on each side. You want them golden and crispy. After cooking, set them on a paper towel to drain excess oil. This keeps them from getting soggy. Now, let's put it all together. Start with a slice of bread in the skillet. Add a generous amount of cheddar cheese on top. Then, layer on the crispy zucchini slices. Next, add shredded mozzarella and fresh basil. Finish with another slice of bread. Grill the sandwich for about 3 to 4 minutes per side. Look for golden brown bread and melted cheese. Once done, take it off the heat and let it cool for one minute. Then slice it in half and enjoy your crispy zucchini grilled cheese! To get that perfect crunch, start by salting the zucchini. The salt pulls out moisture. Let it sit for about 10 minutes. Rinse and pat it dry. This step helps keep the zucchini crisp when cooking. For the breading, use panko breadcrumbs. They add extra crunch. Coat each slice well. Press the breadcrumbs onto the zucchini to help them stick. When frying, make sure the oil is hot. This helps achieve that golden brown finish. For the best melt, use a mix of cheeses. I love sharp cheddar and fresh mozzarella. Cheddar gives a rich flavor. Mozzarella provides stretch and creaminess. Layer the cheese generously on your sandwich. Use medium heat when cooking. This ensures the bread toasts while the cheese melts. Don’t rush it. Flip the sandwich carefully to keep the filling inside. Adding fresh herbs elevates your dish. I recommend using chopped basil. It pairs perfectly with the zucchini. You can also experiment with garlic powder, which adds depth. A sprinkle of black pepper gives a nice kick. For an extra layer of flavor, try adding a dash of red pepper flakes. Mix and match based on your taste. Remember, simple tweaks can make a big difference in flavor. Pro Tips Choose the Right Zucchini: Look for smaller zucchinis that are firm and free of blemishes for the best flavor and texture. Double Bread the Zucchini: For extra crunch, consider double dipping the zucchini slices in the egg and breadcrumbs. Use a Heavy Pan: If using a skillet, a heavy-bottomed pan will help maintain an even heat, ensuring the zucchini gets crispy without burning. Experiment with Cheese: Feel free to mix and match cheeses; adding a bit of gouda or pepper jack can elevate the flavor profile. {{image_2}} You can swap cheeses to change the taste. Try gouda for a smoky flavor. Swiss offers a nutty taste that melts well. You can also use pepper jack for a spicy kick. Mixing cheeses can add depth. Experimenting with different cheeses makes each sandwich unique. You’ll discover new favorites along the way! Seasoning can elevate your zucchini grilled cheese. Add red pepper flakes for heat. Sprinkle Italian herbs for a fresh touch. You can also use ranch seasoning for a zesty flavor. Garlic powder gives a rich taste. Don't forget to use fresh herbs like thyme or oregano, too. A little extra seasoning can make a big difference! If you need gluten-free options, choose gluten-free bread. Many brands offer great flavors and textures. For the breadcrumbs, use gluten-free panko or ground oats. You can also make your own breadcrumbs from gluten-free bread. Just toast it and crush it into crumbs. This way, everyone can enjoy the crispy goodness! To keep your leftover grilled cheese tasty, let it cool first. Then, wrap each sandwich in plastic wrap. Place them in an airtight container. Store them in the fridge for up to three days. This helps keep the cheese and zucchini fresh. When you are ready to eat, reheating is key. Use a skillet over medium heat. Place the sandwich in the pan without extra oil. Cook for about 3-4 minutes on each side. This method keeps the bread crispy and the cheese melted. Avoid using the microwave, as it can make the bread soggy. To freeze your grilled cheese, wrap each sandwich tightly in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze them for up to a month. When ready to eat, thaw in the fridge overnight before reheating. This way, you will enjoy a quick and tasty meal anytime! The best zucchinis are medium-sized, firm, and bright green. I recommend using fresh zucchinis for the best taste. Smaller zucchinis can be sweet, while larger ones may have more seeds. For this dish, avoid oversized zucchinis; they tend to be watery. Yes, you can skip the breadcrumbs if you prefer. Try using ground nuts or crushed cornflakes instead. These options can add a nice crunch. If you want a lighter version, coat the zucchini slices in flour or skip coating entirely. The cheese will still hold everything together. To keep zucchini crispy, salt it first. This draws out extra moisture. After 10 minutes, rinse and dry the slices well with a paper towel. Be sure to cook them until golden brown and crispy. The right cooking temperature is key too. I love marinara sauce for dipping. It adds a tangy flavor that pairs well with cheese. You can also try ranch dressing for a creamy touch. Another option is a spicy aioli for some heat. These sauces will take your dish to the next level. In this blog post, we explored how to make a delicious grilled cheese with zucchini. You learned about the best ingredients, preparation steps, and tips for crispiness. We also discussed variations for different diets and flavor profiles. Remember, you can play with cheese types and seasonings to make it your own. With these easy steps, you can impress your friends and family. Enjoy your cooking journey and savor each bite!$

Crispy Zucchini Grilled Cheese

A delicious and crunchy twist on the classic grilled cheese sandwich, featuring crispy zucchini slices.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 2

Calories 400 kcal

Ingredients

2 medium zucchinis, thinly sliced
4 slices your favorite bread (sourdough or whole grain recommended)
1 cup shredded sharp cheddar cheese
0.5 cup fresh mozzarella cheese, shredded
1 large egg, beaten
1 cup breadcrumbs (preferably panko for extra crunch)
2 tablespoons fresh basil, chopped
1 teaspoon garlic powder
1 tablespoon olive oil
to taste salt and pepper

Instructions

Begin by preheating your grill or a large skillet over medium heat.
Place the sliced zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes to release excess moisture. Rinse and pat dry with a paper towel.
In a shallow bowl, combine the breadcrumbs, garlic powder, salt, and pepper. In another bowl, beat the egg.
Dip each zucchini slice in the egg, then coat with the breadcrumb mixture, pressing gently to adhere.
Heat the olive oil in your skillet or prepare your grill while the zucchini is being breaded.
Once the pan is hot, add the breaded zucchini slices and cook for about 3-4 minutes on each side until golden and crispy. Remove and set on a paper towel to drain excess oil.
To assemble the grilled cheese, place one slice of bread on the skillet or grill. Layer with a generous amount of cheddar cheese, followed by a layer of crispy zucchini, and top with mozzarella and fresh basil. Finish with another slice of bread.
Cook the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
Remove the sandwich from the heat, let it cool for a minute, and then slice it in half to serve.

Notes

Serve with marinara sauce for dipping and garnish with fresh basil.

Keyword grilled cheese, vegetarian, zucchini