Zucchini Grilled Cheese Recipe - Sucrose Intolerance

Zucchini Grilled Cheese Recipe

Friday, September 14th, 2018, Recipes

For centuries, different cuisines throughout the world have combined cheese and bread as a comfort food. It was not until the early 1900s that the American grilled cheese sandwich appeared on the scene, courtesy of a familiar name in cheese, James L. Kraft. Kraft started out selling cheese to local grocers. The only problem was the rapid spoilage. Because of the lack of refrigeration, once a cheese wheel was cut, the cheese had to be eaten immediately.

In 1915, Kraft invented a pasteurized cheese he called “processed cheese” that could be transported across the country. The first American cheese sandwiches were made with grated, processed cheese mixed with mayonnaise or another type of binder, spread on two pieces of bread, and then toasted. Thus was born a sandwich that is now making a gourmet comeback and being served in all types of restaurants.

Our no-bread Zucchini Grilled Cheese goes several steps beyond. It is a healthy, gourmet, tasty version of the traditional sandwich that we retooled to make it healthier for you. We took out the bread and added some veggies into the mix. Be ready to crave this cheesy goodness.

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

Makes 3 to 4 sandwiches

Ingredients

  • 2 cups grated zucchini
  • 1 large egg
  • ½ cup freshly grated Parmesan
  • 2 green onions, thinly sliced (optional)
  • ¼ cup cornstarch
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for cooking
  • 2 cups shredded Cheddar cheese

zucchini grated

Directions

  1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine shredded zucchini with egg, Parmesan, green onions, and cornstarch. Season with salt and pepper.
  2. In a large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about ¼ cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
  3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
  4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place a zucchini patty on top of each to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
  5. Repeat with remaining ingredients. Serve immediately.

Recipe from Delish

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