Recipe Card
Hook – Quick Description:
A low-carb twist on a classic grilled cheese — zucchini “bread” crusts packed with cheese and flavor, crisped to perfection in the skillet.
Servings & Timing:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: ~30 minutes
Yield: 2 sandwiches
Dietary Badges:
🥒 Low-Carb / Keto
🌾 Gluten-Free
🥛 Vegetarian-Friendly
Ingredients (Checklist Style):
For Zucchini “Bread”:
2 medium zucchinis, grated
1 large egg
½ cup shredded mozzarella (or cheddar)
¼ cup grated Parmesan
2 tbsp almond flour (optional, for binding)
½ tsp garlic powder
Salt & black pepper, to taste
For Filling:
4 slices cheese (cheddar, mozzarella, or mix)
1 tbsp butter (for frying)
Instructions (Concise & Numbered):
Grate zucchini and squeeze out excess liquid using cheesecloth or a clean towel.
In a bowl, combine zucchini, egg, mozzarella, Parmesan, almond flour, garlic powder, salt, and pepper.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Divide mixture into 4 rectangles (bread slices). Flatten to ¼-inch thick.
Bake 15–18 minutes until golden and firm. Let cool slightly.
Assemble sandwiches by layering cheese between two zucchini “bread” slices.
Heat butter in skillet and pan-fry sandwiches over medium heat until cheese is melted and outsides are crispy.
Serve hot, cut in halves for the full grilled cheese effect!
Additional Notes:
Be sure zucchini is well-drained — soggy zucchini will cause weak “bread.”
Almond flour helps structure, but can be skipped for nut-free.
Brief Introduction
Who says grilled cheese has to mean carbs? 🥪 These Keto Zucchini-Crusted Grilled Cheese Sandwiches reinvent the classic comfort food with veggie-packed, cheesy crusts instead of bread. Crispy, melty, and loaded with flavor, this recipe is perfect for lunch, dinner, or even a snack that satisfies without breaking your keto streak.
Step-by-Step Cooking Guide
Making the Zucchini Crust
Grate zucchini and wring it completely dry. (Tip: salt lightly first to draw out water.)
Mix with egg, cheeses, almond flour, and spices to form a sticky dough.
Shape into thin rectangles and bake until golden.
Building the Sandwich
Once cooled slightly, layer cheese between zucchini “bread.”
Fry in butter for that classic grilled cheese crisp and melt.
Ingredient Details & Substitutions
Zucchini: Essential here; can sub with cauliflower rice for a similar crust.
Cheese in Crust: Parmesan = crispness; mozzarella = stretch.
Cheese for Filling: Cheddar = sharp; mozzarella = melty; Swiss = nutty.
Binding: Almond flour or crushed pork rinds both help firm the crust.
Variations & Serving Suggestions
Pizza Grilled Cheese: Add pepperoni + marinara inside.
Spicy Kick: Sprinkle crust with red pepper flakes or use pepper jack cheese.
Breakfast Version: Add a fried egg + bacon between the zucchini crusts.
Serving Ideas:
Pair with tomato soup (keto-friendly version).
Serve as a side to a salad for a balanced meal.
Cut into smaller squares for kid-friendly bites.
Storage & Make-Ahead
Storage: Keep in fridge up to 3 days.
Freezing: Freeze zucchini “bread” slices separately; thaw and assemble fresh.
Reheating: Pan-fry or air fry to restore crispness.
Nutrition Facts (Estimated, per sandwich, 2 servings)
Calories: ~280 kcal
Protein: 16g
Net Carbs: 5g
Fat: 21g
FAQs
Q: Can I make the zucchini “bread” ahead of time?
A: Yes! Bake, cool, and refrigerate or freeze the slices. Just reheat before assembling.
Q: Do I need almond flour?
A: It helps bind, but you can use coconut flour (1 tbsp) or skip entirely if squeezing zucchini very dry.
Q: Can I air fry instead of pan fry?
A: Definitely — 375°F for 5–6 minutes until cheese is melty and crust is crispy.
Q: Will kids like it?
A: Yes — it tastes cheesy first, with zucchini acting as the base. Great for picky eaters.
