Ingredients
Equipment
Method
- Step 1: Place the grated zucchini in a cheesecloth or a clean kitchen towel and squeeze out as much moisture as humanly possible.
- Step 2: In a mixing bowl, combine the now-dried zucchini with the egg, Parmesan cheese, cornstarch, and a good pinch of salt and pepper. Mix thoroughly until everything is super well combined, forming a soft dough-like consistency.
- Step 3: Heat your skillet over medium heat and add the garlic butter. Let it melt and get fragrant.
- Step 4: Scoop about half of your zucchini mixture into the hot skillet. Gently use the back of your fork or a spatula to shape it into a neat, round or square patty. Repeat this for the second patty.
- Step 5: Cook each patty for about 3 to 4 minutes per side until beautifully golden brown and wonderfully crisp. Wait until you see golden edges before turning.
- Step 6: Once your patties are perfectly cooked, place about half of your shredded cheddar cheese on top of one zucchini patty in the skillet. Carefully place the second patty right on top to form your sandwich.
- Step 7: Continue cooking for another 3 minutes or so, keeping an eye on it, until the cheddar cheese is gloriously melted and gooey.
- Step 8: Remove your masterpiece from the pan. Let it cool for just about a minute before slicing it in half and serving immediately. Enjoy every single bite!
Notes
Customize your grilled cheese by swapping cheddar for other melting cheeses like mozzarella, provolone, or Monterey Jack, or even a blend. Add finely grated yellow squash or carrots to the zucchini mixture (remember to squeeze out their moisture!). Stir in fresh chopped herbs like parsley or chives, or spices like onion powder, garlic powder (if not using garlic butter), or red pepper flakes for extra flavor. For a heartier meal, tuck some cooked, shredded chicken, crumbled bacon, or a slice of ham inside with the cheese. Serve with a side of warm marinara sauce, creamy ranch, or spicy sriracha mayo for dipping. The most crucial tip for success is to squeeze out as much moisture from the grated zucchini as possible—this is the single most important step for crispy patties. Try to make your patties of uniform thickness (about half an inch) for even cooking. Medium heat is ideal to prevent burning and ensure thorough cooking. Avoid overcrowding the pan; cook in batches if necessary. You can grate and squeeze the zucchini a day in advance and store it in an airtight container in the fridge to save prep time. While best enjoyed fresh, store leftovers in an airtight container in the refrigerator for 2-3 days. For best results when reheating, use a dry skillet over medium heat or an air fryer at 350°F (175°C) for a few minutes to regain crispness; microwaving will make them soft.