Crispy Zucchini Grilled Cheese with Garlic Butter – Low Carb & Delicious

This zucchini grilled cheese happened almost by accident the first time I made it. I was craving something warm, crispy, and cheesy, but didn’t want bread. Zucchini was sitting in the fridge, and I figured I’d try using it as the base instead of slices of bread. The first attempt was… messy. Too much moisture, cheese sliding everywhere, and not nearly crispy enough. But after tweaking the thickness, draining properly, and brushing on garlic butter, it turned into one of those recipes I now make on repeat.

This version is low carb, incredibly satisfying, and honestly scratches the same itch as a classic grilled cheese. It’s crisp on the outside, gooey in the middle, and packed with flavor thanks to the garlic butter.

Ingredients

For the Zucchini “Bread”

• 2 large zucchini
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg

For the Filling

• 4 slices cheddar, provolone, or mozzarella cheese
• Optional: sliced tomato, cooked bacon, or spinach

Garlic Butter

• 2 tablespoons butter, melted
• 2 cloves garlic, finely minced
• Optional: chopped parsley

Preparing the Zucchini Base

Grate and Drain Thoroughly

• Grate zucchini using the large holes of a box grater
• Place in a clean kitchen towel
• Sprinkle lightly with salt
• Let’s sit for 10 minutes
• Squeeze out as much liquid as possible

This step is absolutely critical. My earliest mistake was rushing this part, which led to soggy zucchini slices that never crisped. The drier the zucchini, the better the structure.

Mix the Zucchini Batter

• In a bowl, combine drained zucchini, egg, mozzarella, Parmesan, garlic powder, and pepper
• Mix until everything is evenly combined

The mixture should feel moist but not watery. If it looks too wet, add a tablespoon of Parmesan.

Shaping and Baking the Zucchini Slices

Form the “Bread”

• Preheat oven to 400°F (205°C)
• Line a baking sheet with parchment paper
• Divide the mixture into 4 equal portions
• Flatten each portion into rectangular slices, about ¼-inch thick

Keep them evenly shaped so they bake at the same rate.

Bake Until Firm

• Bake for 15 minutes
• Flip carefully
• Bake another 10–12 minutes until lightly golden and firm

They don’t need to be deeply browned yet—just sturdy enough to hold the filling.

Making the Garlic Butter

Simple but Flavorful

• Melt butter gently
• Stir in minced garlic and parsley
• Let’s sit for a minute so the garlic infuses the butter

This garlic butter is what makes the zucchini grilled cheese taste indulgent instead of “diet food.”

Assembling the Grilled Cheese

Build the Sandwich

• Remove zucchini slices from the oven
• Brush one side of each slice with garlic butter
• Place cheese slices on the unbuttered side of two zucchini pieces
• Add any optional fillings
• Top with remaining zucchini slices, garlic-butter side facing out

Press gently to help everything hold together.

Final Crisping Step

Pan or Oven Finish

You have two great options here:

Skillet Method (Crispier)

• Heat a nonstick skillet over medium heat
• Place sandwiches in the pan
• Cook 2–3 minutes per side until golden and the cheese is melted

Oven Method (Easier)

• Return sandwiches to the oven
• Bake at 400°F for 8–10 minutes, flipping once

The skillet gives the crispiest result, but both work well.

Preparation and Cooking Time

Time Breakdown

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: About 50 minutes
• Servings: 2 sandwiches

Tips for the Best Zucchini Grilled Cheese

• Drain the zucchini extremely well, or it won’t crisp
• Keep slices thin for better texture
• Use parchment paper to prevent sticking
• Choose good melting cheese like mozzarella or provolone
• Let it rest for 1–2 minutes before slicing

Variations and Add-Ins

Flavor Boosters

• Add Italian seasoning to the zucchini mixture
• Use smoked cheese for a deeper flavor
• Add red pepper flakes to the garlic butter

Protein Options

• Crispy bacon
• Thin-sliced ham or turkey
• Grilled chicken

Dairy-Free Version

• Use dairy-free shredded cheese
• Replace butter with olive oil and garlic

@itcopmom

Serving Suggestions

• Serve with a simple green salad
• Pair with tomato soup (low-carb version if needed)
• Enjoy as a quick lunch or light dinner
• Cut into halves for a shareable appetizer
• Serve with marinara or garlic yogurt dip

This is one of those meals that feels comforting without being heavy.

Storage and Reheating

Storing

• Best eaten fresh
• Store leftovers in an airtight container
• Refrigerate for up to 2 days

Reheating

• Reheat in a skillet over medium heat
• Use an air fryer for the best crispiness
• Avoid microwaving—it softens the zucchini

FAQs

Is this really low-carb?

Yes. Zucchini replaces bread, keeping carbs significantly lower than traditional grilled cheese.

Why is my zucchini base falling apart?

This usually means too much moisture or not enough cheese to bind it. Squeeze harder and add a bit more Parmesan.

Can I make the zucchini slices ahead of time?

Yes. Bake the slices earlier in the day and assemble when ready to eat.

Can I freeze this recipe?

I don’t recommend freezing. Zucchini releases water when thawed, which affects texture.

What cheese works best?

Mozzarella, provolone, cheddar, or a blend. Avoid very hard cheeses that don’t melt well.

Can I make this in an air fryer?

Yes. Air fry assembled sandwiches at 375°F for about 6–8 minutes, flipping halfway.

This crispy zucchini grilled cheese is one of those recipes that surprises people the first time they try it. It doesn’t feel like a compromise—it feels like a smart upgrade. Once you get the draining and thickness right, it becomes a reliable, crave-worthy option whenever you want something cheesy, crispy, and comforting without the bread.