Saturday, August 17, 2013

Zucchini & Feta Grilled Cheese

The first day of every week, without fail, at least one of my coworkers asks me how my weekend was.  And just about every week I have the same answer: went to the gym, visited with my sister and nephew, made some food and hung out with friends.  I mean, there are a few other details involved in my weekend, but we won't go into specifics.  Not everything is "coworker-friendly"!

However, next week, I will have the best thing ever to tell the coworks.  I made a zucchini and feta grilled cheese this weekend!  Predictably, I'm sure some people will not be impressed.  But let me tell you that I am dang proud of this.

Instead of simply grilling up my zucchini like the lazy person I actually want to be, I took things up a notch by adding the grilled zucchini to a grilled cheese.  Honestly, it wasn't that much more work.  In the end, I wound up using just one saucepan and (bonus!) I helped to clear some straggling perishable items out of the fridge.  You know how I hate throwing food away!

I pulled out all the stops for this one, friends.  I threw in onions, feta, mustard, and some shredded cheddar and mozzarella cheese for some added crunchy-ness, tangy-ness, and creamy-ness.  Have mercy!

Zucchini Grilled Cheese
makes 1 awesome sandwich

  • 1/2 small zucchini, sliced into rounds
  • 2-3 slices of onion
  • olive oil
  • butter, softened
  • 2 slices bread
  • 1/2 - 1 teaspoon mustard
  • 2 tablespoons crumbled feta
  • 2 tablespoons shredded cheese, any kind (I used a Mexican blend)

Grill the zucchini and onions:
1) Drizzle 1-2 teaspoons olive oil into a saucepan or grill pan over medium heat.

2) Add the zucchini and grill on both sides, about 3-4 minutes per side, or until browned.

3) Remove the zucchini and place on a plate lined with a paper towel to drain excess oil.

4) If the pan is too dry, add another teaspoon of olive oil.  Toss in the onions.  Saute until lightly browned.

Make the sandwich:
5) Spread a layer of butter over one side of each slice of bread.  Place the bread on a work surface, buttered side down.

6) Spread the mustard over one (or both) slices of bread.

7) Top with the crumbled feta cheese.

8) Layer the zucchini on top of the feta.

9) Sprinkle the shredded cheese on top.

10) Add the onion slices on top of the shredded cheese.

11) Close the sandwich.  Place it in the same saucepan (that has been wiped out with a paper towel) over medium-high heat.  Tip: I sometimes cover the pan with a lid to melt the cheese faster without scorching the bread.

12) When the first side is toasted and brown after a few minutes, turn the sandwich over to grill the other side.

13) When the sandwich has been grilled as much as desired, remove from the pan.  Slice in half and serve warm.


  1. Looks wonderful, will have to try this for lunch tomorrow. I have a question though, why not slice the zucchini the other way to make it primarily the same length as the bread? I will grill the onions til they caramelize as I like them a bit more cooked than those pictured. tysm for the recipe.

    1. You can slice the zucchini any way you like. I just happened to have mine sliced in this way so that's how I used them!