Low Carb Zucchini Grilled Cheese

28 ratings

Even adults like grilled cheese! There are many Carb Manager bread recipes that you could use, or you could utilize this even lower-carb recipe! Instead of bread, your melted cheddar cheese is sandwiched between two crispy zucchini “bread” slices. With a little patience, you can flip the zucchini bread slices in a hot skillet just like you would a regular grilled cheese. This is the perfect small lunch or snack!

Net Carbs

5.6 g
Fiber

2 g
Total Carbs

7.7 g
Protein

15.7 g
Fats

20.5 g

272 cals

Quantity

Serving Size

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Zucchini

14 ounce
Parmesan Cheese

⅓ cup, shredded
Butter

1 tablespoon
Cheddar Cheese

½ cup, shredded

Step 1

Start by shredding the zucchini into fine shreds with a vegetable or cheese grater. Transfer the zucchini shreds to a colander.
Step 2

Press the zucchini shreds down with your fist or a heavy glass cup. Squeeze as much liquid as you can from the zucchini. Let the zucchini sit in the colander for up to 1 hour to dry out and drain. Then, transfer the zucchini to a new bowl (squeeze as much liquid from the zucchini as you do this). Stir the parmesan into the bowl of zucchini.
Step 3

Time to cook the zucchini bread! In a medium-large skillet, melt ½ TB of the butter on high heat. Divide your zucchini mix into 4 equal parts.
Step 4

Take one portion of your zucchini mix and press it into a ball. Place the ball into the hot skillet and press it down with a spatula. Continually press the zucchini down into a thin disc, then use the spatula to shape it into an even square or circle. Repeat this process with a second portion of zucchini mix so you have two portions in the skillet.
Step 5

Let the zucchini fry for a couple minutes, occasionally checking for burning. Adjust the heat to avoid burning the butter or zucchini. When the zucchini is golden brown on the cooked side, gently flip it over with the spatula.
Step 6

Once flipped, arrange half the cheese over both zucchini bread slices. You can cover the skillet with a lid for about 15 seconds to help the cheese melt, but remove the lid after. Let the zucchini continue frying in the skillet until the other side is golden brown.
Step 7

Gently flip one piece of grill cheese on top of the other, sandwiching the melted cheese between the two slices of zucchini bread. You can continue cooking the zucchini if it is not quite browned enough or you can transfer the finished grilled cheese to a serving plate.
Step 8

Repeat steps 3-7 for the remaining two portions of zucchini mix. Enjoy your gooey grilled cheese while they’re still hot!

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Comments 26

GryphonGlobe a year ago

Terrible. Didn't turn out at all. Ended up putting the mess in a wrap to eat it

0
GorgeousCauliflower394337 3 years ago

Loved it…

1
Nichole333 4 years ago

Horrible !!! I fallowed directions and comments and it still sucked! Do not waste your time and money!

3
- Sher Healthy 4 Life 3 years ago
  
  I tired it and thought it was very yummy! I will be making it again, possibly adapt for the air fryer. And, really? Your worried about the small cost of this recipe? !
  
  3
- OutstandingMacadamia800904 4 years ago
  
  money, really? you are worried about the 2 bucks you spent?
  
  10
Jwkchef 4 years ago

Great flavor, love the crispy squash, super important that the squash is dry before hand or it will steam more than fry. Will be doing this one again

5
AmazingMacadamia388267 4 years ago

Very good. Cheesy! Loved the flavor. Diced up Zucchini in my Ninja and squeezed as much water as possible. Let it cook until almost burned but not quite, on each side... SO GOOD!!!

13
Danielle 5 years ago

Although this takes forever to prep it tastes so good. When I grated the courgette (zucchini) I removed as much of the liquid as I could then laid it out on paper towels and put it in the fridge overnight. The next morning I removed it from the fridge and left it for 1 hour. When it came time to cook it I used a teaspoon of liquid egg whites to help bind it together. I tasted just like a cheese toastie with no taste of egg, I also used a mix of grated cheddar and mozzarella for the filling.

17
- Lady Caz 3 years ago
  
  Love the idea of prepping the night before! Super time saver!
  
  1
Anonymous 5 years ago

Laid the zucchini out on paper towels. Turned out great.

3
Belair 5 years ago

To die for

1
Libbyr 5 years ago

Love this. Be patient in the frying pan really let it cook and set up... this will help it hold together

3
Donna 6 years ago

It was tasty enough but quite Labour intensive to make as you need to leave the zucchini to drain. You really do need to squeeze out as much water as possible otherwise it won’t stick together. Before placing each ball of zucchini in the pan I gave it a final good squeeze. The second batch I seasoned a bit more to give it a fuller flavor rather than just cheesy. Very filling

1
- Costello07 2 years ago
  
  If you add a sprinkle of salt on top of shredded zucchini and let it sit then squeeze with a dish towel its perfectly dry!!!
  
  0
Jen 6 years ago

Didn’t look the same but tasted nice lol

0
nmatthew 6 years ago

A pretty absurd recipe. Followed it exactly and it made....zucchini mush. No way these could hold together. We ended up throwing everything into a casserole for a kind of baked zucchini “mac and cheese” concoction. Tasty but a bit weird.

0
Sumptinelse 6 years ago

I love the taste! Mi had trouble getting the patties to stay together, but it’s so good, I’ll keep practicing. It really does taste like a grilled cheese sandwich!

2
Mama Kim 6 years ago

Yummy yummy yummy!! Easy, fast and very grill cheese taste 👍🏼

2
francisbezemer 6 years ago

These turned out better than I expected, but are they ever labor intensive!! I couldn't believe how much zucchini liquid I squeezed out....I thought it would never end. And now what to do with that lovely liquid? I am sure it is what has the vitamins, minerals etc in it. But with the egg added to the zucchini they held together and did turn out really well. I will attempt it again giving myself a bit more time to squeeze and squeeze and squeeze! :)

0
- Crystal 6 years ago
  
  Put the shredded zucchini in cheese cloth or a tea towel. Then squeeze out the liquid. This works great and is a lot less time consuming
  
  4
Laurie 6 years ago

Great recipe! Made exacly like the recipe says, except I flattened my zucchini out on the counter top first and moved it to the pan with a spachula. I had a tiny bit to pick up off the counter top, but turned out perfect

1
Anonymous 6 years ago

This is a great recipe. Just add one egg to bind the ingredients together. Also make sure you ring out the excess water in the Zucchini.

1
Amber 6 years ago

This sounded good, but it may be the most ridiculous recipe I’ve seen on Carb Manager yet. There’s no way for the zucchini “bread” pieces to stay together, let alone try to flip them, unless they are burned to a crisp. I ended up with a pile of zucchini and cheese, nothing that even resembled a grilled cheese. It tasted ok but the process was just silly.

1
- Anonymous 6 years ago
  
  Add 1 egg to help bind it.
  
  1
- Cinbrew 6 years ago
  
  Agreed. We would need to add some almond flour and Parmesan at the very least.
  
  0
Zhazha81 6 years ago

Love this, excellent

0

Low Carb Zucchini Grilled Cheese

Ingredients

Recipe Steps

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Comments 26