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Corner of zucchini grilled cheese dipped in balsamic vinegar with sandwich stack behind
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5 from 5 votes

Zucchini Grilled Cheese

Zucchini grilled cheese is going to be one of your all time favourite grilled cheese sandwiches. This raw zucchini sandwich is served with balsamic vinegar.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch
Cuisine: Australian, Australian, International
Keyword: grilled cheese, vegetarian grilled cheese, Zucchini Grilled Cheese,
Servings: 2
Calories: 624kcal
Author: Adrianne


Zucchini Grilled Cheese

  • 2 zucchini Note 2
  • 3/4 cup grated mozzarella cheese Note 4
  • 4 slices sourdough bread Note 1
  • 1 tsp dried onion Note 3
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 20 grams butter spreadable
  • 30 ml balsamic vinegar


Zucchini Grilled Cheese

  • Cut either end of and grate the zucchini into long thin strips Note 5
  • Season the zucchini strips with the dried onion, salt and pepper and lightly toss on plate
  • Butter 1 side of all 4 slices of the sourdough
  • Place one buttered side of bread down on a non stick cooking pan, repeat for the second sandwich
  • Split the mozzarella cheese between the 2 sandwiches and top with seasoned zucchini
  • Place the other remaining 2 slices of bread onto the zucchini
  • Cook on the stove for 3-4 mins each side Note 6
  • Serve with small dipping bowls of balsamic vinegar Note 7


  • Note 1, try and get a sourdough that has some texture and variety. Rye is great, but doesn't have a lot of bite to it. The one I used for this is multigrain with nuts in it. It is not essential as regardless of the bread it is a taste sensation, however, it takes it to that next level. 
  • Note 2 Small to medium size are best. Large Zucchini have a higher water content and for this we need the outside grated strips of the zucchini and the small or medium ones are best for that. 
  • Note 3 the dried onion, sometimes referred to as onion flakes will be in the cooking area of the shops. It is an essential ingredient to the flavour of this grilled cheese, so trust me and don't skip it. It is not powder, it is small dried flakes of onion. 
  • Note 4 any type of grated cheese will be ok. The mozzarella will make it a bit more cheesy and stringy, but light or tasty are good too. 
  • Note 5 The technique to use when grating the zucchini is to rotate the vegetable around in your hand. Think of it like having 4 sides and do 1, followed by the next etc. Stop when you get to the core of the zucchini (the seeds etc), this bit doesn't get grated or added in as it is the wettest part of the vegetable. 
  • Note 6 keep an eye on the bread as you will see the butter start to bubble and melt. It needs to cook till it becomes toasty but will overcook quickly, so don't leave the kitchen. 
  • Note 7 Balsamic vinegar has an acidic taste and is often used to dip toasted breads with olive oil as an entree. The flavour really gives a kick to the zucchini grilled cheese. It is not spicy. 


Calories: 624kcal | Carbohydrates: 84g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1593mg | Potassium: 747mg | Fiber: 5g | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 37mg | Calcium: 306mg | Iron: 5.7mg