Zucchini Grilled Cheese

Ingredients

• •1 medium zucchini (about 6 ounces), ends trimmed
• •1 teaspoon olive oil
• •1/8 teaspoon fine salt
• •1/8 teaspoon freshly ground black pepper
• •1/4 teaspoon garlic powder
• •4 slices sourdough bread, about 1/2 inch thick
• •2 tablespoons softened unsalted butter
• •2 ounces sharp cheddar, freshly grated (about 1/2 cup)
• •3 ounces low-moisture mozzarella, freshly grated (about 3/4 cup)

Instructions

1. 1

   Brown and dry the zucchini

   Halve the zucchini lengthwise, then cut crosswise into half-moons about 1/8 inch thick. Pat dry. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini in a mostly single layer and cook for 6–8 minutes, turning every 2 minutes, until tender with golden spots and no visible liquid pooling in the pan. Stir in the salt, pepper, and garlic powder for the final 30 seconds. Transfer to a plate, spread out, and let steam escape for 2 minutes. Take the skillet off the heat while you assemble.

   
2. 2

   Layer the sandwiches

   Spread the butter evenly over one side of each bread slice. Mix the grated cheddar and mozzarella. Set two slices butter-side down on a cutting board and divide half the cheese between them. Divide the zucchini evenly over the cheese in a thin layer, leaving a small border at the edges. Add the remaining cheese and close with the other bread slices, butter-side up. Wipe any loose zucchini bits from the cooled skillet.

   
3. 3

   Grill slowly until melted

   Return the skillet to medium-low heat and add both sandwiches without crowding; cook one at a time if they do not fit. Cook for 4–5 minutes on the first side, until golden brown, then flip gently with a broad spatula. Cook for another 4–5 minutes, until the second side is crisp and the cheese has melted through the center. If the bread colors before the cheese melts, lower the heat and cover for 30–60 seconds, then uncover for the final minute to crisp the bread. Rest for 1 minute before cutting and serve immediately.