- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 260 kcal
Quick summary
“The grilled zucchini sandwich brings tender slices golden on the griddle with melted mozzarella cheese and basil on toasted whole wheat bread. A meatless meal, aromatic, comforting, and very quick to make.”
What you need to know
- Cooking the zucchini on the hot griddle dries the surface moisture and caramelizes its natural sugars.
- Toasting the bread in the same skillet uses the residual olive oil to create a crunchy crust.
- The second pressing on the griddle melts the mozzarella cheese without drying out the whole wheat bread slices.
Ingredients
Main
- 2 medium zucchini cut into slices
- 4 slices of whole wheat bread
- 200g mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions
Principal
- Start by heating the grill or skillet over medium heat.
- Season the zucchini slices with salt, pepper, and a drizzle of olive oil.
- Place the zucchini slices on the grill and cook for about 5 minutes on each side, until they are golden and tender.
- Toast the bread slices on the same grill until they are slightly crispy.
- Assemble the sandwich: place a slice of bread, a layer of mozzarella cheese, and a layer of grilled zucchini.
- Add basil leaves if desired and finish with another slice of bread.
- Return the sandwiches to the grill and grill for another 2 minutes on each side, or until the cheese melts.
- Cut in half and serve hot.
Chef's tips
- Slice the zucchini to an average thickness of 0.5 cm to cook evenly without getting too soft.
- Brush the olive oil on the vegetable slices instead of pouring it into the pan to avoid excessive smoke.
- Use low heat when melting the cheese in the closed sandwich so the bread doesn't burn before the time.
Variations
- Spread 1 dessert spoon of sun-dried tomato paste on the slice of bread before placing the cheese.
- Add thin strips of red onion grilled on the same griddle along with the zucchini.
- Sprinkle a pinch of dried oregano and fine lemon zest over the zucchini before closing.
Substitutions
- Whole wheat bread can be swapped for sourdough bread or slices of homemade rye bread.
- Mozzarella cheese can be replaced by slices of prato cheese, minas padrão cheese, or gouda.
- Italian zucchini can be substituted with yellow zucchini or thin eggplant.
How to store
Consume preferably hot right after coming off the griddle to enjoy the melted cheese. Leftovers can be kept in the refrigerator in a sealed container for up to 2 days, and should be reheated in a covered skillet over low heat for 4 minutes.
Can it be frozen?
It is not recommended to freeze the assembled sandwich, as the zucchini becomes spongy and the bread loses its firmness. If you want to freeze ingredients, freeze the already grilled zucchini slices in plastic layers for up to 45 days in the freezer.
What to serve with
It pairs very well with salads of noble leaves with extra virgin olive oil, wild arugula, and cherry tomatoes. Also accompanies bowls of mandioquinha soup, fresh citrus fruit juice, or brewed coffee.
Frequently asked questions
Can I use fresh minas cheese instead of mozzarella?
Fresh cheese releases a lot of whey when heated; use standard cured minas cheese for better melting.
Do I need to peel the zucchini before grilling?
Keep the peel washed; it ensures structural firmness to the slices in the pan and adds fiber to the recipe.
How to prepare directly in the electric sandwich maker?
Grill the zucchini slices open on a hot griddle for 4 minutes, assemble with the cheese, and close until the bread is toasted.
How to prevent the zucchini from releasing liquid in the middle of the sandwich?
Grill until the slices show toasted marks and dry quickly on paper towels before assembly.
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