Ingredients
Scale
- 2 slices Sourdough Bread
- 1 medium Zucchini, thinly sliced
- 4 tablespoons Butter, softened
- 2 slices Cheddar Cheese
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Prepare the zucchini. Lightly salt the zucchini slices and let them sit for about 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Step 2: Season the zucchini. In a small bowl, mix garlic powder, onion powder, salt and pepper. Sprinkle the mixture lightly and evenly on both sides of the zucchini slices.
- Step 3: Grill the zucchini. Heat a grill pan or skillet over medium heat. Grill the zucchini slices for 2-3 minutes per side, or until they are tender and have grill marks. Remove from heat.
- Step 4: Assemble the sandwich. Butter one side of each slice of bread. Place one slice of bread, butter-side down, in a clean skillet over medium-low heat. Top with one slice of cheddar cheese, the grilled zucchini slices, and the remaining slice of cheddar cheese.
- Step 5: Grill the sandwich. Place the other slice of bread on top, butter-side up. Grill for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
- Step 6: Serve immediately. Cut the grilled cheese in half and serve hot.
Notes
- Leftover grilled zucchini is great on salads or pasta the next day, so grill extra while you're at it!
- For best results, reheat in a skillet over low heat to re-melt the cheese without burning the bread.
- Serve with a side of marinara sauce for dipping to brighten the flavor of the sandwich.
- To prevent soggy bread, make sure to thoroughly pat the salted zucchini dry before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American