Description
Crispy zucchini patties replace bread in this amazing grilled cheese sandwich. Made with Parmesan, egg, and cornstarch, then filled with melty cheddar for the ultimate comfort food twist.
Ingredients
For the Zucchini Patties:
- 2 cups grated zucchini (squeeze out ALL the water!)
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- ¼ cup cornstarch
- Salt and pepper
For Assembly:
- 2 tablespoons garlic butter
- 1–2 cups shredded cheddar cheese
Instructions
Grate your zucchini using the big holes on your grater. Now here’s where people mess up – you gotta squeeze out every drop of water. Use a clean towel and twist it tight around the zucchini, then squeeze like your life depends on it. Seriously, keep going until nothing comes out. Soggy zucchini equals mushy patties, and nobody wants that.
I usually do this over the sink because water will come pouring out. The first time I made these, I thought I squeezed enough, but they fell apart in the pan. Now I squeeze, wait five minutes, then squeeze again. Sometimes I even put a heavy pot on top and let gravity help.
Dump the squeezed zucchini in a bowl with egg, Parmesan, cornstarch, salt and pepper. Mix it up good with your hands – gets everything combined better than a spoon. Shape into two patties about the size of your palm. Press them firm so they stick together.
The mixture should hold together but not be too wet. If it seems loose, add a bit more cornstarch. If it’s too dry, crack in another egg. I like my patties about half an inch thick – any thinner and they break, any thicker and they don’t cook through.
Heat garlic butter in your skillet on medium heat. Don’t crank it up high or you’ll burn the outside before the inside cooks. I learned this the hard way after making several charcoal-black patties. Put your patties in and leave them alone for 3-4 minutes. No peeking, no poking, no nothing.
The hardest part is resisting the urge to check on them. But trust me, they need that uninterrupted time to form a crust. You’ll hear them sizzling – that’s good. You’ll smell the garlic butter getting all golden – that’s even better.
Flip once when the bottom’s golden brown. They should release easily from the pan if they’re ready. If they stick, give them another minute. Pile on that cheddar cheese right away – don’t be stingy. I probably use more cheese than I should, but life’s too short for skimpy cheese. Let it melt while the other side cooks another 3 minutes.
This is when the magic happens. The cheese starts bubbling and getting all golden around the edges. Sometimes I cover the pan with a lid for the last minute to help everything melt evenly.
Stack one cheesy patty on the other, cheese sides facing in. Wait exactly one minute – hardest part of the whole recipe – then slice and eat immediately. That minute lets everything set so it doesn’t fall apart when you cut it.
Notes
Keep patties the same thickness or they’ll cook uneven
Medium heat only – patience pays off here, trust me
Add cheese right after flipping for maximum melt time
Fresh herbs like basil make it taste restaurant-fancy
Only flip once or they’ll break into a million pieces
If you’re making multiple batches, keep finished ones warm in a 200°F oven
Clean your grater right away – dried zucchini is impossible to scrub off
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: American