A Healthy Grilled Cheese You Can Feel Good About
If you love grilled cheese but want to skip the carbs, this zucchini version is your new go-to!
It’s simple to make, packed with flavor, and perfect for anyone on a keto or gluten-free diet.
With a golden, crispy zucchini “bread” and melty cheese in the middle, it’s the ultimate healthy twist on a classic comfort food.
Ready in just 30 minutes, this sandwich is a must-try!
For Zucchini “Bread”
- Zucchini – The base of this recipe! It gives the “bread” structure and keeps things low-carb.
- Eggs – Acts as a binder to hold the zucchini together.
- Almond Flour – Adds texture to the “bread” and keeps it gluten-free.
- Parmesan Cheese – Provides flavor and a little extra crispness in the “bread.”
- Italian Herbs – A blend of spices to enhance the savory flavor.
- Garlic Powder – Adds a subtle garlic flavor to the “bread.”
- Onion Powder – Gives depth and an aromatic taste.
- Salt – Balances the flavor of the zucchini “bread.”
- Black Pepper – Adds a mild heat and balances the flavors.
For the Cheese Filling
- Mozzarella or Cheddar Cheese – Use your favorite melting cheese for the gooey filling.
Cooking Oil
- Vegetable Oil – For frying and getting the grilled cheese crispy and golden.
Zucchini Grilled Cheese Sandwich
Satisfy your cheesy sandwich cravings the healthy way! This zucchini grilled cheese swaps out bread for a tasty, low-carb zucchini "bread," making it the perfect choice for keto, gluten-free, or anyone looking to enjoy a healthier version of a classic favorite.
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Servings: 4
Notes
Ingredients:
- 3 zucchinis (approximately 600g, yielding 3 cups when grated and squeezed)
- 2 large eggs
- ⅔ cup almond flour (67g)
- ½ cup grated Parmesan cheese (30g)
- 1 tablespoon Italian herbs
- ¼ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 200g (7oz) grated mozzarella, cheddar, gouda, or gruyère cheese (your choice)
Instructions:
-
Preheat oven
- 200°C (400°F) or 180°C (350°F) for fan ovens.
-
Prepare baking tray
- Line a large tray (30×23×2 cm) with parchment paper.
-
Grate & drain zucchini
- Grate zucchini using a food processor or by hand.
- Wrap in a clean muslin cloth or fine tea towel and squeeze out as much moisture as possible. Discard the liquid.
-
Make the mixture
In a large bowl, combine:- Squeezed zucchini
- Eggs
- Almond flour
- Parmesan
- Italian herbs
- Garlic powder
- Onion powder
- Salt
-
Pepper
Mix until well combined.
-
Bake the zucchini “bread”
- Spread mixture evenly in the tray, pressing it down to form a ¼-inch thick layer.
- Bake for 20–25 minutes, until golden on top.
- Let cool slightly after baking.
-
Assemble sandwiches
- Cut into 8 equal squares (4 bottoms, 4 tops).
- Add a slice of cheese to each bottom piece.
- Grill for 30–60 seconds until the cheese melts.
- Add top piece; optionally grill for another 30 seconds.
- Serve & enjoy!
Notes:
- This recipe makes 4 zucchini grilled cheese sandwiches.
- Be sure to squeeze out as much moisture from the zucchini as possible for firm "bread."
- Sliced cheese (mozzarella, cheddar, or gruyère) works best for the melted middle.
- Storage: Store leftover zucchini "bread" in the fridge for up to 3 days. Best to melt the cheese fresh when serving.
Nutrition
Calories: 372 kcal | Carbohydrates: 10.5g | Protein: 23.9g | Fat: 27.3g | Saturated Fat: 11.6g | Fiber: 3.6g | Sugar: 5.8g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
- How do I avoid soggy zucchini “bread”?
To keep your zucchini “bread” from getting soggy, be sure to squeeze out all the excess water after grating the zucchini. Using a clean towel or cheesecloth, twist and press out the moisture until the zucchini feels dry. This step is key for achieving the right texture! - Can I use store-bought almond flour, or should I make my own?
You can definitely use store-bought almond flour for convenience. However, if you prefer to make your own, you can grind blanched almonds in a food processor until finely ground. Just make sure it’s finely textured to mimic regular flour! - What type of cheese should I use for the filling?
For a cheesy and melty filling, opt for mozzarella, cheddar, gouda, or gruyère. Mozzarella is great for its stringy melt, while cheddar adds a sharper flavor. Pick the one that suits your taste for that gooey sandwich experience! - Can I prep the zucchini “bread” in advance?
Absolutely! You can bake the zucchini “bread” ahead of time and store it in the fridge for up to 3 days. When you’re ready to assemble, just add the cheese and grill it fresh for the best texture. - How can I make this recipe nut-free?
If you’re avoiding nuts, you can swap the almond flour for coconut flour. Use about one-third of the almond flour amount. So, for 1 cup of almond flour, use roughly ⅓ cup of coconut flour. Just be sure to adjust the moisture to keep the dough from being too dry!
