Keto Zucchini-Crusted Grilled Cheese
Introduction
If you love grilled cheese but want a low-carb, keto-friendly twist, this zucchini-crusted grilled cheese is perfect. Instead of bread, we use crisp zucchini “slices” as the crust—binding them with cheese and egg to create a golden, toasty base. It’s cheesy, satisfying, and great for a quick lunch or comfort meal without the carbs of regular bread.
Ingredients (2 servings / makes 2 sandwiches)
For the zucchini crust:
2 medium zucchinis (about 2 cups shredded)
1 large egg
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning (optional)
Salt & pepper to taste
For the filling:
4 slices of cheddar cheese (or your favorite keto-friendly cheese)
1 tbsp olive oil (for grilling)
Instructions
Prepare zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much water as possible (this step is crucial to avoid soggy crust).
Make the “bread” mixture: In a bowl, mix shredded zucchini, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Form the crusts: Line a baking sheet with parchment paper. Divide the zucchini mixture into 4 equal parts and shape into square or rectangular “bread slices.”
Bake crusts: Bake at 400°F (200°C) for 18–20 minutes until golden brown and firm. Let cool slightly so they hold together.
Assemble grilled cheese: Place 1 zucchini crust in a skillet, top with 2 slices of cheese, and place another crust on top. Repeat for the second sandwich.
Grill: Add butter to the skillet and cook on medium heat until both sides are crispy and the cheese inside is melted (about 2–3 minutes per side).
Serve: Slice in half and enjoy warm with a side salad or keto-friendly soup.
Q/A
Q: Can I make this ahead of time?
A: Yes! Bake the zucchini crusts in advance, let them cool, and refrigerate. When ready, assemble and grill with cheese.
Q: What cheese works best?
A: Cheddar, mozzarella, provolone, or pepper jack work great. You can also use cream cheese for extra richness.
Q: How do I keep the crust from falling apart?
A: Be sure to squeeze out the zucchini water well and bake the crust until it’s golden and firm before using.
Q: Can I make it dairy-free?
A: Yes, substitute dairy-free cheese and omit Parmesan. Use almond flour (2 tbsp) to help bind if needed.
Tips
Extra crispy: After baking, cool the zucchini crusts on a wire rack for maximum crispness.
Add flavor: Mix in fresh herbs (basil, parsley) or a pinch of chili flakes into the zucchini mixture.
Dipping idea: Serve with sugar-free marinara sauce or ranch dressing.
Meal prep: Double the crust recipe and freeze extras (layer with parchment). Reheat in oven before use.
Nutrition (per sandwich, approx.)
- Calories: 320 kcal
- Protein: 19 g
- Fat: 24 g
- Carbs: 7 g (Net Carbs: ~4 g after fiber)
- Fiber: 3 g
- Sugar: 2 g