Zucchini Grilled Cheese
Ingredients
The zucchini bread
-
1
lb
zucchini, grated (about 2 medium zucchinis)
-
4
large
eggs
-
¾
cup
gluten-free flour
-
1
tsp
baking powder
-
1
tsp
salt (or to taste)
-
1
tbsp
fresh chives, finely diced
The cheese
-
8
oz
Cabot Vermont Sharp Cheddar
Instructions
- Preheat the oven to 425°F and line a 9x13 inch baking dish with parchment paper.
- Grate the zucchini and strain it using a fine mesh sieve lined with a kitchen towel to remove excess water.
- In a large bowl, whisk the eggs and then stir in the gluten-free flour, baking powder, and salt until well combined.
- Add the strained zucchini and chives to the egg mixture and mix well.
- Spread the zucchini mixture evenly in the prepared baking pan, about ½ to ¾ inch thick.
- Bake for about 25 minutes until set and beginning to brown at the edges.
- Remove from the oven and cut the zucchini bread into 8 pieces.
- Place 4 pieces back in the pan, top with 2 slices of cheddar cheese each, and cover with the remaining zucchini pieces.
- Return to the oven and bake for an additional 5 minutes until the cheese is melted.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
390
Total fat
25g
Total carbohydrates
22g
Total protein
22g
Sodium
1025mg
Cholesterol
220mg
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