Crispy Zucchini Cheese Sandwiches
Crispy, golden zucchini 'bread' sandwiches filled with melting cheese — a low-carb, gluten-free twist on a grilled cheese that's quick and satisfying.
Pro Tips
Wring zucchini thoroughly using a clean tea towel to avoid a soggy final texture.
Use a nonstick spatula and let the breads brown well before flipping to prevent tearing.
If you prefer a crisper outside, finish the sandwiches under the broiler for 1–3 minutes while watching closely.
This nourishing crispy zucchini cheese sandwiches recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
FAQs about Recipes
Can I make the zucchini mixture ahead of time?
You can prepare the shredded zucchini up to a day ahead, drained and wrapped tightly in a towel in the refrigerator, but combine with eggs and flour right before baking for best texture.
Tags
Crispy Zucchini Cheese Sandwiches
This Crispy Zucchini Cheese Sandwiches recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Instructions
Preheat and prep
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper so the breads release easily and the bottoms crisp evenly.
Drain zucchini
Place shredded zucchini in a large bowl and let rest 10–15 minutes. Transfer 1/2 cup portions into a clean tea towel or several sturdy paper towels, then twist and wring until liquid is expelled. Repeat for remaining zucchini until about 2 packed cups remain.
Combine batter
To the dried zucchini add 2 large eggs, 1/2 cup almond flour, 1/2 cup grated Parmesan, 1/4 teaspoon black pepper and 1/4 teaspoon salt; mix thoroughly until uniform.
Form breads
Divide the mixture evenly into four portions on the prepared sheet and spread each with a spatula into 1/4-inch thick squares. Smooth edges for even cooking.
Bake and flip
Bake at 450°F for about 15 minutes until edges and surface begin to turn light brown. Carefully flip each square with a thin spatula and bake another 10 minutes until the opposite side is lightly browned and set.
Crisp the top
Remove from oven and flip again so the first-baked side is now on top; this surface should be crisp while the inner side remains slightly softer for the cheese.
Assemble and finish
Place one thick slice of cheese between two breads. Finish in a hot skillet with a thin spread of butter or mayonnaise to brown the outsides, or broil in the oven for 5–10 minutes until cheese melts.
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Comments (1)
This recipe looks amazing! Can't wait to try it.
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