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:

1. Preheat oven
   • 200°C (400°F) or 180°C (350°F) for fan ovens.
2. Prepare baking tray
   • Line a large tray (30×23×2 cm) with parchment paper.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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