This keto zucchini grilled cheese is the cheesiest plant-based sandwich you'll ever find! This recipe is gluten-free, grain free, high in fat and low in carbs.
I love my quick 90 second keto bread and make a grilled cheese sandwich with it regularly.
But when you have a few zucchini to use up, this is a great way to add extra veggies into your diet!
I decided on baking the zucchini "bread" in a casserole dish and cutting it into eight slices afterwards. This is much faster than forming toast sized square patties and baking those.
These crispy sandwiches make a filling lunch or simple dinner. You could absolutely add in ham, parma ham, pepperoni, cooked bacon or chorizo as well!
🌟 Why You'll Love This Recipe
- Naturally gluten-free and grain free
- Fluffy, crispy texture
- Packed with flavor
- Lots of gooey melted cheese
- Easy to prepare ahead and freezes well
- Eggs - large
- Almond flour
- Grated parmesan cheese
- Seasonings - Italian herbs, garlic powder, onion powder, salt and pepper
- Cheese of choice - for the melted cheese filling. I used cheddar cheese.
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1.) Grate the zucchini either in a food processor or with a box grater.
2.) Place the zucchini into a muslin cloth or fine tea towel and squeeze out the water. Drain the water.
3.) Combine the zucchini in a mixing bowl with the eggs, almond flour, parmesan, spices and seasoning.
4.) Press the zucchini mixture into your baking pan so it is level and about ¼ inch thick. Bake until golden.
5.) Slice the bread into 8 squares. Place cheese in the middle of the base and grill until it has melted. Top with the other slice and serve.
Squeeze as much water as possible out of the zucchini. Squeeze, and squeeze some more! You should end up with roughly 3 grated cups.
For the best stringy cheese, pre-sliced cheese works best. I went for a cheddar because I like its salty taste, but gouda would also work well. Or use mozzarella, it makes the stringiest grilled cheese ever.
To make this recipe dairy free, replace the parmesan cheese with nutritional yeast and choose a vegan sliced cheese.
Yes. In this case, form patties so you can flip them.
Use cauliflower instead. Break the cauliflower into florets and steam or microwave until tender. Then, squeeze all liquid out of the cauliflower and proceed as per recipe.
Nut free: Replace the almond flour with ⅓ the amount of coconut flour.
Use the bread as a pizza crust!
Fridge: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: It is possible to freeze this recipe for up to 3 months.
Reheating: Reheat in the oven as it will lose its crispness. I recommend to melt the cheese fresh, just before eating.
Here are more zucchini recipes to try:
- Low Carb Keto Zucchini Bread1 Hours
- Crispy Baked Keto Zucchini Fries40 Minutes
- Low Carb Keto Zucchini Muffins35 Minutes
- Bell Pepper Sandwich5 Minutes
Tried this recipe? Give it a star rating below!
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Keto Zucchini Grilled Cheesefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 3 zucchini 600g - roughly 3 grated cups after squeezing
- 2 eggs large
- ⅔ cup almond flour 67g
- ½ cup grated parmesan 30g
- 1 tablespoon Italian herbs
- ¼ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 7 oz / 200g grated mozzarella or cheddar / gouda / gruyere slices
- Preheat oven to 200C / 180 fan / 400F. Line a large baking tray with parchment paper. Dimensions 30 x 23 x 2 cm.
- Grate the zucchini either in a food processor or by hand. Place into a muslin cloth or fine tea towel and squeeze out the water. Discard the water.
- Add the compressed zucchini to a mixing bowl along with the eggs, almond flour, parmesan, spices and seasoning. Mix until all ingredients are thoroughly combined.
- Press the zucchini mix into your baking tray so it is level and about ¼ inch thick.
- Bake for 20 - 25 minutes or until golden on top. Remove from the oven and tray and allow to cool slightly.
- Slice into 8 squares (4 bases and 4 tops). Place cheese in the middle of the base and grill for about 30 - 60 seconds or until melted. Top with the other slice and serve. Option to pop the top on and grill that too for about 30 seconds to warm through but careful not to burn it.
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Very yummy! Will also use it as a pizza crust. I love all your recipes Katrin. Every time I see a recipe under your name I just know it will be delicious! Thank you!
Using this as a pizza crust would work well! Glad you like the recipes. Thank you!
Smelled awesome in the kitchen. Can the bread be frozen?
Yes you can freeze the bread.
Just a question. recipe looks interesting! what is the texture like? wobbly like egg or more sturdy like thin bread. Thank you!
It does not bend or flop when you pick it up, but it's not super-crunchy and hard. Hope this helps!
Oh WOW. Katrin. This is MARVELLOUS ! Who needs bread when you have this alternative ? Even a base with the melted cheese is enough to stop the melted cheese- sandwich craving . I need to make a huge batch so I can freeze it and it's SO easy to make. This HAS to be one of my staples from now on ! Thanks so much. Keep your wonderful recipes coming ! How did I manage before coming across your website. I have so many recipes now and depending on what I fancy I know I've something that will do the trick.
This came out delicious! I did, however, substitute macadamia nut flour in the same proportion for the almond flour.
I must try macadamia nut flour! This should have lowered the carbs further as well.
Looks fab! I have been craving grilled cheese for ages and this should do the trick 🙂 However, I am out of regular almond flour, but I have coconut flour, defatted superfine almond flour, hazelnut flour and lupin flour. What would work best as a substitute, please? Also, can the leftovers be reheated in the oven/grill and eaten the next day? Thank you!
First of all, you can definitely reheat and eat the next day.
As for the flours, I would use a little less of the defatted almond flour (as it's finer) and maybe also up the cheese or add a little melted butter. Hazelnut flour should be a 1:1 sub. Coconut flour I'd use about 1/3 of the amount stated as it absorbs more liquid. Lupin I still haven't tried so I cannot help with that one!
This was quite nice, and although I must admit I think I prefer grilled cheese on keto bread, this is great recipe to have on hand when you have zucchini to use up but want a grilled cheese sandwich, and not zoodles or a zucchini casserole!
I halved the recipe and used a third of the amount of coconut flour instead of almond flour (as suggested), and it worked well - I prepped the "dough" the night before, so it had time to sit in the fridge to thicken up. I had this over two days, baking the "bread" on the first day and having one sandwich on Day 1, and I think I actually liked it better the next day as I grilled the sandwich in the oven for longer (after adding the cheese), got some nice, crispy brown bits in the process. Next time I might add a little more coconut flour for a firmer texture, or of course use almond flour as per the original recipe when I get hold of some! Thanks for this recipe, a very innovative one indeed 🙂
Looks super delicious and easy to make! Zucchini is one of my favourite veggies. I can't wait to try this recipe.