Have a boatload of zucchini in the garden? Or did some good samaritan/bandit unload all of hers onto your doorstep? Exact revenge immediately by whipping up these gooey zucchini grilled cheese sandwiches.

Zucchini Grilled Cheese

Servings: 4 sandwiches


  • 1 lb zucchini, trimmed (2 large)
  • 1 1/4 tsp fine sea salt
  • 1 cup grated gruyere cheese (or something similarly melty, like provolone or fontina
  • 1/4 cup finely grated parmesan or pecorino cheese
  • Fresh ground black pepper
  • 8 thin slices of any bread
  • 2 tbsp butter of olive oil


  • Grate the zucchini with a box grater or food processor with grater disc. In a large colander, toss together the zucchini and salt. Let stand for 20 to 30 minutes, until the zucchini wilts and the liquid begins to seep from the zukes. Give the shreds a good squeeze and then transfer to a clean kitchen towel to roll up like a cigar and further squeeze out more water by twisting the towel hard.
  • In a bowl mix zucchini with the grated cheese, a lot of freshly ground black pepper, and more salt if needed.
  • Brush or spread the bread sides that will form the outsides of the sandwiches with olive oil, softened butter, or mayo. Spread all the way to the edges of the bread for the best grilled cheese sandwich result. Spread the zucchini-cheese mixture on the insides and close the sandwiches.
  • Place sandwiches on a large griddle or frying pan over low-medium heat. Cook each side slowly to give the centers a chance to really melt before the outsides get too brown. When the undersides are a deep golden brown and crispy, flip them over and cook until the color underneath matches the first side. Remove from griddle and slice in half to eat.

Adapted from Smitten Kitchen