Mediterranean Crispy Zucchini Grilled Cheese

This Mediterranean-inspired twist on a grilled cheese takes comfort food to a new level. Instead of bread, it uses golden, crispy zucchini patties as the “slices,” filled with melted cheddar in between. The result is crunchy on the outside, gooey inside, and loaded with fresh flavor. It’s a smart way to sneak in vegetables while still enjoying that cheesy indulgence.

Total Time: 30–35 minutes
Serves: 2–3

Ingredients

2 cups grated zucchini (from about 2 medium zucchinis)

1 large egg

2 scallions, thinly sliced

½ cup finely grated Parmesan

¼ cup cornstarch

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon extra-virgin olive oil

2 cups shredded cheddar cheese, divided

Instructions

Prepare the zucchini:
Place grated zucchini in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much moisture as possible — this is key to keeping the patties crisp, not soggy.

Make the zucchini batter:
In a medium bowl, combine the drained zucchini, egg, scallions, Parmesan, cornstarch, salt, and pepper. Stir until well mixed and the mixture holds together.

Form the patties:
Divide the mixture into 4 even portions and shape each into a flat round (about 4 inches wide).

Cook the zucchini “bread”:
Heat olive oil in a large nonstick skillet over medium heat. Add the patties and cook for 3–4 minutes per side, or until golden brown and firm. Remove and let cool slightly.

Assemble the sandwiches:
Place one zucchini patty on the pan, sprinkle about 1 cup of shredded cheddar over it, then top with another patty to form a sandwich. Repeat for the second sandwich.

Grill until cheesy and crisp:
Lower the heat slightly and cook each sandwich for 2–3 minutes per side, pressing gently with a spatula, until the cheese is fully melted and the outside is crisp.

Serve:
Let the sandwiches rest for a minute before slicing in half. Serve warm with a side of marinara, tzatziki, or a light salad.

Tips

Drain the zucchini well:
The most important step. After grating, sprinkle a little salt over the zucchini and let it sit for 5–10 minutes before squeezing. This helps draw out excess water so your patties stay crisp instead of soft.

Test the mixture texture:
The zucchini mixture should be slightly sticky but easy to shape. If it feels too wet, add a tablespoon of cornstarch or grated Parmesan. If it’s too dry, mix in a teaspoon of olive oil or a few drops of water.

Use a nonstick pan:
Zucchini patties are delicate before they crisp up, so a good nonstick pan helps prevent tearing or sticking.

Cook in batches:
Avoid overcrowding the pan. Cook the patties in two batches so they brown evenly and maintain a good texture.

Press gently while grilling:
When cooking the final sandwich, use a spatula to press lightly—just enough to help the cheese melt and the surfaces crisp, without squeezing the filling out.

Let them rest before slicing:
Allow the grilled cheese to sit for about a minute after cooking. This helps the cheese set slightly and keeps the sandwiches from falling apart when cut.

Variations

Mediterranean Flavor Boost:
Add a pinch of oregano, thyme, or dried basil to the zucchini mixture. A few chopped sun-dried tomatoes or olives mixed in add great flavor and texture.

Cheese Mix:
Try combining cheddar with mozzarella, feta, or fontina for extra creaminess and a touch of tang.

Spicy Kick:
Stir in red pepper flakes or a pinch of smoked paprika to the zucchini mix, or drizzle a little chili oil over the finished sandwich.

Low-Carb Dip Pairings:
Serve with tzatziki, garlic yogurt sauce, or roasted red pepper dip instead of ketchup or marinara.

Add Protein:
Layer a thin slice of grilled chicken, turkey, or even smoked salmon between the cheese layers for a heartier meal.

Make it bite-sized:
Form smaller patties and serve them as zucchini grilled cheese bites—perfect as appetizers or snacks.

Q&A

Q: Can I bake the zucchini patties instead of frying them?
Yes. Preheat your oven to 400°F (200°C) and bake the patties on a parchment-lined sheet for about 15–18 minutes, flipping halfway through. They won’t get quite as crispy as pan-fried, but it’s a cleaner, lighter option.

Q: How do I keep the patties from falling apart?
Make sure you’ve squeezed out as much liquid from the zucchini as possible. Also, don’t flip them too early — let each side cook until golden and firm before turning.

Q: Can I make these ahead of time?
Yes. You can prepare and cook the zucchini patties up to a day in advance, then refrigerate them. When ready to eat, reheat and assemble with cheese in a skillet until the cheese melts.

Q: What can I use instead of cornstarch?
You can substitute almond flour, breadcrumbs, or oat flour in equal amounts. They all help bind the mixture while adding a bit of texture.

Q: Can I freeze them?
Definitely. Freeze the cooked patties on a tray until solid, then transfer to a sealed bag or container. Reheat in the oven or air fryer until crispy before assembling your sandwich.

Nutrition

(per serving, 1 of 2 sandwiches)

(Approximate values may vary based on cheese type and portion size)

Calories: 350

Protein: 20 g

Carbohydrates: 12 g

Fat: 25 g

Saturated Fat: 10 g

Fiber: 2 g

Sugar: 3 g

Sodium: 520 mg

Calcium: 280 mg

Conclusion

This Mediterranean Crispy Zucchini Grilled Cheese is a clever, low-carb twist on a comfort classic. The golden zucchini patties make a flavorful stand-in for bread, while the melted cheddar and Parmesan give each bite rich, satisfying depth. It’s crunchy on the outside, cheesy in the middle, and surprisingly light. Whether you serve it as a quick lunch, a meatless dinner, or a fun weekend snack, it’s proof that healthy eating doesn’t have to mean giving up your favorite indulgences.