This zucchini grilled cheese sandwich recipe with zoodles (zucchini noodles) is fun, easy, and nutritious to cook and eat. Get your veggies on and enjoy them too!
Minimalist recipe: zucchini grilled cheese sandwich
Zucchini is the main event here, and everything else just complements it. Prep is quick and painless for this recipe and can be even faster if you buy pre-shredded Swiss cheese and pre-grated Parmesan cheese.
Many zucchini recipes require you to squeeze the moisture from the zoodles. However, in this zucchini grilled cheese sandwich recipe, the zoodles are eaten raw, so there’s no need to worry about excess water making them limp during cooking.
And the shredded zucchini never touches the skillet—it’s just warmed, not cooked, by the melted cheese. So, less mess and less time to worry about!
Just a few tools for zucchini grilled cheese sandwich
Very few tools are featured in this zucchini grilled cheese sandwich recipe, and you could even cut that list down more by using the spiralizer on all the zucchini.
Just then chop up 2/3 of the zoodles for use in the zucchini grilled cheese sandwich. Or, instead of using a spiralizer, thinly slice the zucchini meant for zoodles with a mandoline or a very sharp knife.
A very large skillet is handy for this recipe because you can fit all four sandwiches in it and not have to cook up more than one batch. I use my large deep skillet for this job and a spatula to scoop out the sandwiches and return them after flipped.
I have a tomato slicer, one of the very few specialized tools in my kitchen. Actually, I also use it for slicing mini sweet peppers and soft fruits such as ripe pears and peaches.
For this zucchini grilled cheese sandwich recipe, I use the knife to slice the cherry tomatoes, but you could use a paring knife or a serrated steak knife to easily slice through the somewhat tough skins.
Practical tips for this zucchini grilled cheese sandwich recipe
I was inspired to use a thin layer of Dijon mustard on one side of each zucchini grilled cheese sandwich by Cookie and Kate’s recipe for grilled cheese. It adds a very subtle but delicious element of flavor that’s unexpected.
In this recipe, Dijon mustard adds additional bite to the rye bread and takes the whole thing to another level of flavor.
However, if you’re not a fan of Dijon mustard or rarely have it on hand, you could leave it out entirely, and I think the sandwich will taste pretty fantastic anyway.
A layer of cheese directly on the bread protects it from the moist shredded zucchini. This strategy also ensures the cheese is closest to the heat, melts on the bread, and thus warms up the zucchini.
The other layer of cheese on top of the zucchini then becomes the bottom layer after flipping and then melts into the bread and warms the other side of the zucchini.
Make sure to add more butter to the skillet after initially removing the sandwiches before flipping. Doing so keeps the sandwiches from burning and supplies that delicious buttery flavor and texture so indicative of grilled cheese.
Just keep your nose peeled: make sure the butter doesn’t burn and thus burn your sandwich.
Zucchini grilled cheese sandwich substitutions
I use a simple rye bread, but you could also try marble rye, pumpernickel rye, or even sourdough. If none of those are options for you for one reason or another, just use your favorite sliced bread.
I bet this zucchini grilled cheese sandwich recipe would also be great with yellow squash or even a non-squash vegetable like broccoli or cauliflower. You obviously can’t make noodles out of those last two, but they are delicious raw.
You would still want to shred 2/3 of the broccoli or cauliflower to get them to settle well on your sandwich and to give the cheese something to melt into and warm up.
And, of course, have whatever cheese you like! I like the taste of Swiss cheese with rye bread, but you could try cheddar with sourdough or brie with English muffins.
Mindful spending: zucchini grilled cheese sandwich recipe
As far as gadgets, don’t go out and buy a spiralizer or a mandoline for this zucchini grilled cheese sandwich recipe if you don’t already have either one. It’s worth the investment if you find yourself wanting to make zoodles once or twice a month, though.
Pre-shredded and pre-grated cheeses may be more expensive, so you could shred and grate your own. I like the timesaver and convenience, so just weigh whether time (which is money!) or an extra dollar is more important to you.
I hope you enjoy this zucchini grilled cheese sandwich recipe. It was fun to think up and even more fun to make. And, don’t forget to rate and review in the comments if you try it out!
Want more? Check out these related recipes:
- Arugula Parmesan Chickpea Rotini with Butternut Squash
- Roasted Chickpea Bowl with Honey Dijon Vinaigrette
- Pita Bread Breakfast Pizza with Sweet and Sour Pepper Salad
- Gluten-Free Spaghetti and Meatballs
- Ginger Chicken Stir-Fry with Broccoli
3 medium zucchini
Meal prep options
zoodles (5 minutes)
Make this …
Total fat: 42.8g
Saturated fat: 25g
Total carbohydrate: 44.1g
Dietary fiber: 3.6g
Total sugars: 3.3g
Please see the nutrition disclaimer for more information.
Zucchini Grilled Cheese Sandwich with Zoodles
- cheese/vegetable shredder
- medium mixing bowl
- large skillet
- 1 medium zucchini, shredded
- 2 medium zucchini, spiralized
- 1 cup cherry tomatoes, cut in quarters
- 1 tsp salt
- 2 tsp olive oil
- 1 clove garlic, minced
- 2 tsp Parmesan cheese, grated
- 1–2 tbsp Dijon mustard
- 8 slices rye bread
- 1/2 cup butter
- 2 cups Swiss cheese, shredded
- Dress the spiralized zucchini in the salt, olive oil, garlic, and Parmesan cheese. Toss in the cherry tomatoes, and set aside.
- Spread the Dijon mustard thinly on one side of 4 pieces of the bread (half a sandwich, so make sure the matching slice doesn’t have mustard on it). Set aside.
- Heat the large skillet on medium-high, and then melt half the butter in the skillet. Lower the heat to medium. Place the pieces of bread with mustard spread on them in the skillet, mustard side down. Top with half of the cheese, then the shredded zucchini, and then the rest of the cheese. Place the matching piece (the one without mustard on it) on top.
- After about 2–3 minutes, or until the bottom layer of cheese is completely melted, carefully remove the sandwiches from the skillet and set aside. Melt the remaining 1/4 cup of butter in the skillet, and return the sandwiches to the skillet, reverse side down. Remove the sandwiches from the skillet when the now bottom layer of cheese is melted. Both sides of the sandwich should be crispy now.
- Serve each sandwich with a serving of zoodles and cherry tomatoes.