Why not use thick slices of zucchini as the “bread” for a healthy grilled cheese? It’s deliciously low carb, and seriously melty. So easy to make and a great keto snack, side dish, or even dinner!
I will be the first to admit that I own too many kitchen gadgets and countertop appliances. Mind you, it is part of my job to test drive many of these things. But it’s a part of my job I embrace with gusto, much to my husband’s chagrin. Our pantry shelves are busting with my kitchen “toys”.
But this electric griddle is so fabulous and I feel like I didn’t know what was missing in my life. From the moment I started to play with it, I was saying to my husband how much I loved it.
I basically turned to him and said, in a wheedling child like voice: “I loooooove it! I neeeeeeed it!”. He just laughed and shook his head. He knows me far too well.
Let me give you the specs on this gorgeous thing straight from the horse’s mouth, as it were. Because Wolf is one of the premiere names in full size appliances so you know this is going to be good…
Versatile Countertop Cooking: The Wolf Gourmet® Griddle is designed with a thick cast aluminum cooking surface mirroring the precision, quality and look of a Wolf built-in griddle. With this one countertop cooking tool, you can grill, sear, sauté, steam and melt with professional results.
Precision Heating: The griddle contains precision heating elements embedded directly into the large, 12” x 17” nonstick cooking surface. This results in superior heat retention and evenly cooked food.
Simple Steaming: A unique stainless steel lid allows you to steam a variety of foods like shrimp or lobster tails. It also protects the cooktop when stored.
More Techniques, Less Mess: Seamlessly switch from steaming a side of vegetables to searing a steak without creating extra pots and pans to wash. The nonstick surface wipes down easily and a removable drip tray is dishwasher safe.
Additional Features: The Wolf Gourmet® Griddle is equipped with a precision temperature control knob for increased control over the cooking temperature, which can be set up to 450 degrees. The flared rim around the cooking surface offers the home chef more control while turning or stirring food.
How to Make Zucchini Grilled Cheese
The first thing I made on my griddle was breakfast. Or rather, breakfast for dinner, whipping up some bacon, sausage patties, and fried eggs. Worked perfectly and I found I really didn’t need to add much oil to that amazing nonstick surface.
And then, since I have so much darn zucchini in my garden, I decided to have a little fun and make these easy Zucchini Grilled Cheese Sandwiches. These are, of course, insanely easy to make, but I still have a few tips for you.
- Use nice big zucchini so you can have decent sized sandwiches. I pulled one from my garden that was about 2 ½ inches across. I then cut it on a diagonal so my slices were longish. I only used about three quarters of the whole thing but was still able to get 16 good sized slices.
- Dry grill them. By this I mean don’t brush them with oil or season them with anything until you’ve grilled them. You can oil the griddle lightly, or if you are using a pan, you can brush the bottom with a little oil. But I find zucchini tends to get much more mushy if you oil it or season it before grilling.
- Grill them and then let them drain and pat them dry, to try to get most of the moisture released from the cooking process.
- Only then, can you season them and make sandwiches.
I admit, these aren’t really like a true grilled cheese sandwich. But they’re a fun way to eat some zucchini and even my kids at them. With a little coaxing, of course.
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Disclosure: Wolf Gourmet sent me a griddle of my own in exchange for this post.
Zucchini Grilled Cheese
- ½ large zucchini
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 6 ounces cheese of choice, thinly sliced
- avocado oil for the griddle
- Preheat a countertop griddle to 350F or place a large skillet over medium heat. Brush lightly with avocado oil.
- Slice the zucchini on the diagonal into 16 slices, about ½ inch thick each, and lay on the griddle or in the pan (for a skillet, you may need to work in batches). Cook until lightly browned on both sides, about 3 minutes per side.
- Transfer to a paper towel lined plate and let sit to drain a few minutes. Pat the tops dry with a rag or more paper towel.
- In a small bowl, whisk together the salt, pepper, garlic powder, and paprika. Sprinkle one side of each zucchini slice with the seasoning mixture.
- Pair the zucchini slices by approximate size, and divide the sliced cheese between them, to make 8 sandwiches. Brush the griddle or pan with a little more oil or some butter and lay the sandwiches down on the grill. Let cook until the cheese is melted.
- Serve hot and melty!