About this recipe
This isn’t your average grilled cheese. This Zucchini Grilled Cheese Sandwich is crispy, cheesy, packed with flavor—and sneaks in veggies without anyone noticing. Perfect for busy weekdays, picky eaters, or when you’re craving comfort food with a twist. It’s a fun way to serve vegetables in a totally familiar and comforting form.
Why will you love this recipe
- It’s quick and easy (15 minutes from start to finish!)
- Kid-tested and parent-approved
- A great way to use up summer zucchini
- Completely customizable with different cheeses and condiments
- Works with a pan, toaster oven, or panini press
Ingredient notes
- Vegan butter or olive oil: For that golden, crispy finish.
- Zucchini: One medium zucchini, grated. Make sure to squeeze out all the excess moisture.
- Cheese: I love vegan mozzarella, but cheddar or pepper jack also work.
- Fresh basil: Adds a pop of freshness and flavor.
- Dijon mustard: Optional, but gives the sandwich a little tang.
- Bread: Use your favorite sandwich bread—sourdough, whole wheat, or gluten-free.
Home cook to home cook tips
- Extra veggies? You can mix in finely chopped spinach or kale.
- No vegan cheese? Use regular mozzarella or cheddar if you’re not dairy-free.
- Make it spicy: Add a few slices of pickled jalapeño or chili flakes.
- Freezing tip: You can make the zucchini-cheese mix ahead and freeze it in small portions. Defrost, spread, and grill!
Tips and ideas
- For this sandwich, I use vegan mozzarella cheese; you could use cheddar cheese or pepper jack.
- Add sliced tomato or roasted cherry tomatoes to the sandwich; it will be like a pizza-flavor vibe.
- Switch up the condiments, and use pesto, chipotle, kimchi mayo, or cherry roasted tomatoes.
Zucchini grilled cheese
Equipment
- Cast pan iron
- Old kitchen towel
Ingredients
- 1 cup grated zucchini drained
- 1/2 teaspoon salt
- 1 cup shredded vegan cheese
- 1/4 cup minced basil
- 2 teaspoons Dijon mustard
- 8 slices sandwich bread
- 1 teaspoon vegan butter or olive oil
Instructions
- Grate the zucchini with a grater box and place over an old kitchen towel. Sprinkle the salt and let it rest for 15 minutes.
- Squeeze moisture out and put the dry zucchini in a clean bowl.
- Mix the zucchini with the cheese and basil.
- To make the sandwich, spread Dijon mustard on the top half, add around 1/2 cup of the cheese and zucchini mixture, and then place the top half on.
- Place a skillet on medium-high heat and the olive oil or butter, and place the sandwich. Toast on both sides until cheese is melted.
Notes
How to grill without a panini press
- Use a heavy skillet to press down your sandwich in the pan.
- Add an extra pan or a canned good on top for extra pressure.
- Flip carefully, and press again until both sides are crispy.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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