If you’re searching for a sandwich that’s equal parts comforting and inventive, the Garlic Butter Zucchini Grilled Cheese is about to claim permanent residence on your lunch (or dinner, or snack!) rotation. Imagine golden, garlicky zucchini “bread” toasted until it’s crispy, hugging rich layers of melty cheddar—all brought together with a touch of nutty Parmesan and savory undertones from fresh churned garlic butter. It’s indulgent, packed with veggies, and absolutely bursting with flavor. This is grilled cheese, totally reimagined!

Garlic Butter Zucchini Grilled Cheese Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Garlic Butter Zucchini Grilled Cheese has a role to play. While the list is wonderfully short, each one adds something special—whether that’s gooey texture, rich flavor, or the magic of crispiness. Here’s what you’ll need, and why you shouldn’t skip a single piece of the puzzle!

Grated zucchini: This is the unexpected hero that forms your sandwich “bread,” lending a tender bite and lovely green speckles throughout.

Large egg: The egg acts as a binder, holding everything together while adding extra protein.
Freshly grated Parmesan: Adds a salty, umami-rich boost while helping to crisp up the edges for that crave-worthy crunch.

Cornstarch: Just a little helps the zucchini patties hold their shape and get beautifully golden when cooked.
Salt and pepper: Season at every step for layers of flavor and brightness.

Fresh churned garlic butter: The secret weapon, this infuses the zucchini with rich, fragrant, garlicky depth.
Shredded cheddar: Nothing beats cheddar for a sharp, stretchy, melt-in-your-mouth center—feel free to use your favorite variety.

How to Make Garlic Butter Zucchini Grilled Cheese

Step 1: Prep and Squeeze the Zucchini

Start by grabbing your fresh zucchini and grating it using the coarse side of a box grater. You’ll want about 2 cups—don’t worry if you’re a little over or under. The make-or-break trick here is getting rid of as much moisture as possible: wrap the grated zucchini in a clean kitchen towel or cheesecloth and twist, twist, twist to squeeze out all that liquid. This ensures your sandwich stays firm and deliciously crisp, not soggy.

Step 2: Mix Everything Together

Transfer the squeezed-dry zucchini into a mixing bowl. Crack in one large egg, add the grated Parmesan, scoop in the cornstarch, and season generously with salt and pepper. Use a fork to combine everything—aim for an evenly mixed, slightly sticky mixture that will hold its shape when pressed together.

Step 3: Shape and Cook the Zucchini “Bread”

Place a skillet or nonstick pan on medium heat and melt your fresh churned garlic butter, letting that garlicky aroma work its magic. Scoop half the zucchini mixture onto one side of the pan and shape it into a small, thick square patty; do the same with the rest on the other side. Let them cook undisturbed for about 3-4 minutes until the undersides turn golden and crisp. Then, carefully flip both patties to reveal their gorgeous color.

Step 4: Cheese, Please!

Once both patties are flipped, sprinkle that luscious shredded cheddar over one zucchini “bread.” Let things sizzle for another 3 minutes; the cheese will melt, and the zucchini patties will crisp up even more. When the cheese is gooey and irresistible, stack the two patties together to form your sandwich—cheese in the center, crispy zucchini patties on the outside.

Step 5: Rest and Slice

Remove your Garlic Butter Zucchini Grilled Cheese from the pan and let it rest for about 60 seconds. This little pause helps the cheese settle just enough for perfect slicing. Grab your sharpest knife, slice your sandwich in half (or quarters for sharing), and get ready for that first melty bite.

How to Serve Garlic Butter Zucchini Grilled Cheese

Garnishes

A little flourish goes a long way! Try a sprinkle of extra Parmesan or chopped fresh parsley for a pop of color. If you crave a bit of heat, a pinch of crushed red pepper really brings out the flavors in your Garlic Butter Zucchini Grilled Cheese. You can never go wrong with a few thin slices of fresh tomato on the side either.

Side Dishes

This sandwich is hearty but pairs wonderfully with fresh, bright sides. Think crisp mixed greens with tangy vinaigrette, a cup of tomato soup for classic dipping, or even roasted sweet potato wedges for a colorful, nutritious boost. Anything that contrasts the richness and complements the zucchini’s green freshness is a winner.

Creative Ways to Present

For a fun twist, slice your Garlic Butter Zucchini Grilled Cheese into strips and serve with a side of marinara or ranch for dipping—perfect for parties or as a playful lunch for kids. You can even cut the sandwich into small squares to make bite-sized sliders, transforming a humble meal into an eye-catching appetizer board.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (it’s rare, but possible!), let your sandwich cool to room temperature first. Wrap it tightly in foil or stash it in an airtight container in the fridge. The Garlic Butter Zucchini Grilled Cheese will stay tasty for up to two days, though it’s at its best freshly made.

Freezing

To freeze, allow the cooked sandwich to cool completely, then wrap it tightly in plastic and foil or place in a freezer-safe bag. It’ll keep for up to one month. When you’re ready, there’s no need to thaw: just reheat and enjoy that crispy, cheesy goodness all over again.

Reheating

For the best results, skip the microwave and use a skillet or toaster oven to reheat. Place the sandwich over medium heat (covering loosely with a lid helps melt the center), or bake at 350°F until the cheese bubbles and the “bread” crisps right back up. Give it a few extra minutes if reheating from frozen.

FAQs

Can I use store-bought garlic butter instead of fresh churned?

Absolutely! While fresh churned garlic butter offers remarkable flavor, a good-quality store-bought version works in a pinch. Just check it’s well-seasoned and not too salty so your Garlic Butter Zucchini Grilled Cheese stays balanced.

What cheeses can I substitute for cheddar?

Feel free to swap in mozzarella for extra stretchiness, Gruyère for a nutty profile, or even smoked gouda if you’re feeling adventurous. Combining cheeses can elevate the goo factor in your Garlic Butter Zucchini Grilled Cheese.

How do I prevent the zucchini “bread” from falling apart?

The secret lies in squeezing out as much liquid as possible from your zucchini and making sure your pan is well-heated before cooking. The cornstarch and egg also act as effective binders, so don’t skip them!

Can I make this recipe gluten-free?

Good news: Garlic Butter Zucchini Grilled Cheese is naturally gluten-free if you use pure cornstarch. Just double-check your parmesan and garlic butter labels for unnecessary additives, and you’re set.

Can I double (or triple) the recipe?

Yes! Simply increase all the ingredients proportionally and use a large skillet or work in batches. This is a fantastic dish to serve a crowd, and the flavors hold up even when scaled up.

Final Thoughts

There’s something seriously magical about transforming humble zucchini into a golden, cheesy, utterly scrumptious sandwich. Whether you’re a grilled cheese devotee or looking for a creative, veggie-forward twist, you’ll be surprised just how much you love this Garlic Butter Zucchini Grilled Cheese. Don’t just read about it—give it a try and prepare to fall in love with every garlicky, melty bite!

Garlic Butter Zucchini Grilled Cheese Recipe

★★★★★

5.1 from 21 reviews

Author: Lila
Total Time: 25 minutes
Yield: 1 sandwich 1x

Diet: Vegetarian

Print Recipe

Description

This Garlic Butter Zucchini Grilled Cheese recipe is a delicious twist on the classic grilled cheese sandwich, using grated zucchini as the ‘bread’ and filled with gooey cheddar cheese.

Ingredients

Scale

Zucchini ‘Bread’:

2 cups grated zucchini

1 large egg
½ cup freshly grated Parmesan
¼ cup cornstarch

Salt and pepper, to taste

Filling:

2 T Fresh Churned Garlic Butter
1–2 cups shredded Cheddar

Instructions

Prepare Zucchini ‘Bread’: Squeeze excess moisture out of the grated zucchini using a kitchen towel. In a mixing bowl, combine zucchini, egg, Parmesan, cornstarch, salt, and pepper. Mix well.
Cook Zucchini Patties: Melt garlic butter in a pan over medium heat. Form two zucchini patties in the pan and cook until crispy. Add cheddar cheese, then sandwich the patties together.
Serve: Allow the sandwich to cool slightly before slicing and serving.

Notes

You can customize the filling with your favorite cheeses or additional toppings.
Feel free to add herbs or spices to the zucchini mixture for extra flavor.

Prep Time: 15 minutes

Cook Time: 10 minutes
Category: Main Course
Method: Grilling

Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 480

Sugar: 5g
Sodium: 820mg
Fat: 33g

Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0g

Carbohydrates: 22g
Fiber: 2g
Protein: 24g

Cholesterol: 185mg

Keywords: Garlic Butter, Zucchini, Grilled Cheese, Vegetarian, Sandwich