This delicious grilled cheese sandwich gets a double-dose of zucchini – first, as a part of the fluffy, delicious, bread on which the sandwich is assembled. This isn’t your traditional cake-like, sweet zucchini bread. Rather, it is a delicious white bread with thin slices of zucchini baked on top and loads of yummy zucchini flavor baked in. Second, it gets tender, deliciously sweet balsamic flavored zucchini slices. It was absolutely divine, as well as a great way to use up the bounty of squash we received in our CSA.
Zucchini Grilled Cheese
Zucchini Grilled Cheese:
2 1″ thick slices zucchini bread (see below)
1 tbs. olive oil
1/2 medium zucchini, thinly sliced (1/8″)
2 tbs. balsamic vinegar
1 tbs. butter, divided
5 slices smoked gouda, sliced 1/8″ thick
Heat olive oil in a 10″ cast iron skillet over high heat. Add zucchini and pan-fry until golden brown on both sides, flipping occasionally, about 8-10 minutes.
Deglaze pan with balsamic vinegar. Reduce heat and simmer until mostly evaporated.
Meanwhile, butter both sides of the bread with just a bit of butter. Place half of cheese on one side of the bread. Top with balsamic zucchini. Place another layer of cheese on the remaining slice of bread.
Melt remaining butter in a non-stick pan. Place each slice of bread, cheese side up, in the pan. Cook 4-5 minutes until very light golden brown. Carefully use a spatula to assemble sandwich. Continue cooking another 2-3 minutes per side until cheese is melted and bread is deep golden brown.
1/4 cup 1% milk
1 cup shredded zucchini, drained of excess liquid
2 tbs. olive oil
3 cups bread flour
1 tbs. granulated sugar
Grated zest of 1 lemon
1 tbs. gluten
1 1/2 tsp. salt
2 tsp. active dry yeast, proofed
1 egg, beaten
1/4 cup zucchini, thinly sliced
Place all ingredients in the bread pan of a bread machine. Set cycle to dough and let knead through cycle.
Meanwhile, preheat oven to 200º and then turn off.
Once dough ball forms, remove and place in a greased bread pan. Let rise in warmed oven about an hour.
Remove from oven and preheat oven to 350º.
Brush bread with eggs. Layer with zucchini.
Place bread back in the oven and bake for thirty minutes.
Let rest at least 15 minutes.