This zucchini griddled cheese sandwich became my quick weeknight savior the first summer I had too many zucchinis from the garden. I discovered the technique while trying to turn a surplus of shredded zucchini into something crisp and satisfying rather than soft and soggy. The result blends the light vegetal flavor of zucchini with a golden, slightly crunchy exterior that holds a hot, gooey slice of cheese—comfort food without the carb load. Family and friends who were skeptical of a vegetable-based 'bread' were surprised by how well the texture mimics a thin, toasted loaf when prepared carefully.

I love this method because it's forgiving: the batter tolerates a touch of residual moisture, unlike cauliflower crusts that demand very dry riced florets. The finished sandwich has a tender interior with a browned, crisp surface that gives way to melted cheese. It’s perfect for using garden zucchini, pantry staples, and a block of good cheese. Make it for busy evenings, light lunches or as a shareable appetizer—when served hot, the contrast of creamy cheese and crisp zucchini is memorable.

Ingredients

• Shredded zucchini: Use about 2 packed cups of shredded zucchini (approximately 3 to 4 medium zucchini or 14 ounces before draining). Choose firm zucchini with glossy skin; inexpensive supermarket or garden-grown both work. Avoid very large, seedy specimens.
• Eggs: 2 large eggs at room temperature help bind the mixture and add structure; room temperature eggs incorporate more evenly into the batter.
• Almond flour: 1/2 cup almond flour (blanched almond meal) keeps the mixture gluten-free and provides a tender, slightly nutty crumb. Bob's Red Mill or Kirkland blanched almond flour are good options.
• Shredded Parmesan: 1/4 cup finely grated Parmesan adds savory umami and helps the surface brown. Use a fresh wedge and grate it yourself for best flavor.
• Black pepper: 1/4 teaspoon freshly ground black pepper for seasoning; salt is optional depending on your cheese choice.
• Cheese for filling: 2 thick slices of a meltable cheese (about 2 ounces per sandwich) such as sharp cheddar, Gruyère, or Monterey Jack. Pick a cheese you enjoy melted—this determines the sandwich character.

Instructions

Preheat and prepare:Preheat the oven to 450°F and line a large baking sheet with parchment paper. This high temperature helps the rounds develop a golden, crispy surface quickly without overcooking the interior.Drain the zucchini:Add the shredded zucchini to a large bowl and let it sit 10–15 minutes to release water. Transfer 1/2 cup portions into a clean tea towel or several sturdy paper towels and wring out as much liquid as possible; repeat until you have about 2 packed cups remaining. It’s okay if the zucchini is slightly damp—unlike cauliflower crusts, this batter tolerates some moisture.Mix the batter:In the bowl with the drained zucchini, whisk in 2 large eggs, 1/2 cup almond flour, 1/4 cup grated Parmesan, and 1/4 teaspoon black pepper. Stir until thoroughly combined; the mixture should hold together when pressed but not be overly sticky. If it seems very wet, add a tablespoon more almond flour.Form the rounds:Divide the mixture evenly into four portions and place them on the prepared sheet. Using an offset spatula, press each portion into a 1/4-inch thick square or round—consistency in thickness ensures even baking.Bake and flip:Bake at 450°F for about 15 minutes, until the surface shows light browning. Carefully slide a spatula under each round and flip; bake an additional 10 minutes until the new top is light brown. The rounds should feel set and slightly crisp at the edges.Assemble and melt the cheese:Remove the sheet from the oven and flip the rounds so the crispiest side is up. Place one thick slice of cheese between two zucchini rounds to form a sandwich. For a classic finish, spread a thin layer of butter or mayonnaise on the outside and toast on a hot skillet until the cheese melts. For a lighter method, place sandwiches on the baking sheet and broil for 5–10 minutes until cheese is melted and edges are golden.

Storage Tips

Store cooled rounds in an airtight container in the refrigerator for up to 3 days. For longer keeping, flash-freeze the cooled rounds on a tray until firm, then transfer to a labeled freezer bag for up to 3 months. Reheat refrigerated rounds in a 375°F oven for 6–8 minutes to refresh crispness; from frozen, bake at 375°F for 10–12 minutes. If sandwiches are assembled, wrap them tightly in foil before freezing and reheat in a 375°F oven for 12–15 minutes, or unwrap and broil briefly to re-crisp the exterior.

Ingredient Substitutions

If you prefer a different binding flour, replace almond flour with 1/2 cup coconut flour plus an extra egg (coconut flour absorbs more moisture), or use 1/2 cup all-purpose flour for a non-gluten-free version. Swap Parmesan with 1/4 cup finely grated Pecorino Romano for a saltier finish, or omit the cheese for dairy-free cooks and add 1 tablespoon nutritional yeast for savory depth. For an egg-free option, mix 3 tablespoons chickpea flour with 2 tablespoons water per egg to form a binder, though texture will be slightly denser.

Serving Suggestions

Serve the sandwiches with a simple salad of arugula and lemon vinaigrette, a steaming bowl of tomato soup, or roasted baby potatoes for a heartier plate. Garnish with fresh herbs such as basil or chives and a sprinkle of flaky sea salt. For entertaining, cut sandwiches into halves or quarters and present on a wooden board with pickles and a mustard dip.

Cultural Background

This preparation is an inventive riff on vegetable 'breads' that have become popular in low-carb and gluten-free cooking, inspired by cauliflower crusts and vegetable patties. While not tied to a single traditional cuisine, it draws on Mediterranean flavors—olive oil, cheese, and fresh produce—and reflects contemporary home-cooking trends that emphasize texture and minimal processing.

Seasonal Adaptations

In summer, use garden-fresh zucchini and add minced summer herbs like basil or oregano. In colder months, stir in a pinch of smoked paprika and swap zucchini for grated summer squash or a mix of zucchini and grated carrot for sweetness. For a holiday twist, add a thin slice of roasted red pepper and herb goat cheese for an elegant, colorful sandwich.

Meal Prep Tips

Bake a double batch of rounds on the weekend and refrigerate them for quick assembly during the week. Assemble sandwiches in the morning and wrap tightly; reheat in the oven or skillet at dinnertime. Keep grated zucchini well-drained and stored in a sealed container for up to 24 hours before mixing to maintain texture. Label containers with dates to manage freezer rotation.

These sandwiches are a modest triumph: simple technique, adaptable flavor, and a reliable result every time. They celebrate seasonality and make the most of everyday ingredients—give them a try and make the recipe your own.