Zucchini Grilled Cheese

This recipe uses baked zucchini "fritters" as the bread for grilled cheese sandwiches. WHAAAT? A healthy grilled cheese? Sign me up! A food processor makes short order of the prep and it bakes up pretty quick for an easy and delicious lunch or light dinner. Adapted from a recipe sent in by forever-member Judy Boland.


Makes 4 sandwiches

• 4 cups packed freshly shredded raw zucchini, not yet drained (about 2 medium zucchini)
• 2 large eggs
• ¾ cup wheat flour
• ½ cup freshly shredded parmesan (I used Kickapoo) cheese
• 1 tsp. garlic powder (next time I'll use a whole clove of fresh for a stronger garlic flavor)
• Sea salt** and pepper to taste 
• 1 cup shredded cheese of your choice (we used smoked cheddar and blue)

1) Preheat oven to 450F. Line a large baking sheet with parchment paper.
2) Add shredded zucchini to a large bowl and let sit for 10-15 minutes. Drain excess water from zucchini using a dish towel or paper towels.

**I put the zucchini into a large sieve set in a bowl and salted it with a tablespoon or so of sea salt. I put a weighted bowl on top and  let it drain for about 15 minutes. I squeezed out the excess liquid with my hands. I think this is key to getting a drier, more solid "bread."

3) Add eggs, flour, Kickapoo  cheese, garlic powder, salt* and pepper to the zucchini. Stir until thoroughly combined. Note that I did not add more salt here since I salted the zucchini and did not rinse it, but it actually could have used a sprinkle.

4) Divide zucchini batter evenly into 8 servings and place on baking sheet. Use a spatula to thin and spread out the batter to form 8 squares. (I kind of forgot about the "square" part and just did circles.

5) Bake in the oven for about 15 minutes or until the surface starts to brown. Using a spatula, gently flip over and cook an additional 10 minutes.

6) Assemble sandwiches: Add ¼ cup shredded cheese to 4 of the squares. Top with the remaining 4 squares to form sandwiches.
7) Place the sandwiches back into the oven and broil for 5-10 minutes or until the cheese is melted. Careful or they will burn! You may not even need to broil, but in my case it helped crisp up the outside a little.

The only other thing I may do in the future is to add a little onion, green onion or chives to the batter for extra flavor.

Tip: Remove the tops from your root vegetables

Woo woo. Take it off baby! When you receive root veggies with the greens attached, it's important to remove the tops from the roots. The greens are edible if they're in good shape--yes, even radish greens--and don't think that just because they are wilted that they are not good. They are just thirsty! Why?...Read more


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