Zucchini Grilled Cheese
Ingredients
Makes
- ½kg zucchini
- 1¼ tsp fine salt
- 85g gruyere cheese
- 70g provolone cheese
- 20g parmesan
- Freshly ground black pepper
- 8 slices bread
- A couple tablespoons softened butter or olive oil for brushing bread
Preparation
- Grate ½kg zucchini using the large holes of a box grater or in a food processor with the grater attachment.
- In a large colander, toss together the zucchini and 1¼ tsp fine salt. Let stand for 20 to 30 minutes, until the zucchini has wilted and begun to release liquid.
- Meanwhile, grate 85g gruyere cheese (makes 1 cup), 70g provolone cheese (makes ¾ cup) and 20g parmesan (makes ¼ cup).
- Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Place wrung-out zucchini on paper towels to drain further.
- Mix zucchini with grated cheese and a lot of freshly ground black pepper.
- Spread olive oil or softened butter on one side of each of the 8 slices of bread. This will be the outside of the sandwich.
- Spread zucchini-cheese on insides and close the sandwiches.
- Place sandwiches on a large griddle or frying pan over low-medium heat. When the undersides are a deep golden brown, flip the sandwiches and cook until the color underneath matches the lid.