Keto Zucchini Crusted Grilled Cheese Sandwiches (Print version)
Crisp zucchini bread slices filled with melty cheese and toasted in a skillet for a low-carb grilled cheese that holds together.
# Ingredients:
For the zucchini crust
01 -
2 medium zucchini, about 1 lb (450 g), shredded
02 -
1/2 teaspoon fine salt
03 -
1 large egg
04 -
1 cup (115 g) shredded low-moisture mozzarella
05 -
1/4 cup (25 g) grated parmesan cheese
06 -
2 tablespoons (14 g) almond flour
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
For the sandwiches
09 -
4 slices cheddar cheese, about 3 oz (85 g)
10 -
1/2 cup (55 g) shredded mozzarella
11 -
1 tablespoon butter, divided
# Instructions:
01 -
Place shredded zucchini in a bowl with the salt and let it stand for 10 minutes. Transfer to a clean towel and squeeze until very little liquid comes out.
02 -
Heat the oven to 425°F (220°C). Mix the squeezed zucchini with egg, mozzarella, parmesan, almond flour, garlic powder, and black pepper until evenly combined.
03 -
Line a baking sheet with parchment. Shape the mixture into 4 thin rectangles, each about sandwich-bread size. Bake for 18-22 minutes, until golden at the edges and set in the center.
04 -
Let the zucchini slices cool on the pan for 5 minutes so they firm up. Layer cheddar and mozzarella between two slices to make 2 sandwiches.
05 -
Melt half the butter in a skillet over medium-low heat. Cook the sandwiches for 2-3 minutes per side, adding the remaining butter when flipping, until crisp outside and melted inside.
06 -
Let the sandwiches sit for 1 minute before slicing. Serve hot while the cheese is stretchy and the crust is crisp.
# Good to know:
01 -
Squeezing the zucchini thoroughly is essential for a sturdy crust.
02 -
The baked zucchini slices can be made up to 3 days ahead.
03 -
Best served hot from the skillet.