Description
These Easy, Cheesy Zucchini Melts are a delicious and quick lunch option that combines creamy cheese, fresh zucchini, and crispy marble rye bread. Perfectly buttery and melty, they offer a flavorful twist to your usual grilled cheese sandwich.
Ingredients
Scale
Cheese Mixture
- 4 tablespoons unsalted butter (at room temperature)
- 4 ounces full-fat cream cheese (at room temperature)
- 6 ounces sharp yellow cheddar cheese (shredded)
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper
Vegetables
- 1 medium zucchini (about 4 ounces)
Bread
- 8 slices marble rye bread
Instructions
- Prepare Butter: Place 4 tablespoons of unsalted butter on the countertop to soften while you prepare the other ingredients. This ensures it spreads easily on the bread later.
- Make Cheese Mixture: In a medium bowl, combine the full-fat cream cheese, shredded sharp yellow cheddar cheese, whole grain mustard, 1 teaspoon of kosher salt, and freshly ground black pepper. Mix well until fully incorporated.
- Grate and Drain Zucchini: Grate the medium zucchini and place it in a colander. Sprinkle the remaining salt over the zucchini and let it drain for 30 minutes. This step helps remove excess moisture to prevent soggy sandwiches.
- Remove Excess Moisture: After the zucchini has drained, firmly squeeze out any remaining water using your hands or a clean kitchen towel. Then fold the drained zucchini into the cheese mixture thoroughly.
- Assemble Sandwiches: Butter one side of each rye bread slice with the softened butter. On the unbuttered side, evenly spread the cheesy zucchini filling. Then top with another slice of bread, buttered side out.
- Cook Melts: Heat a skillet over medium-high heat. Place the sandwiches in the pan and cook for about 3 to 5 minutes on each side, or until the bread is golden brown and the cheese filling is melted and bubbly.
- Serve: Remove the zucchini melts from the skillet and let them cool slightly before cutting and serving. Enjoy warm for the best flavor and texture.
Notes
- Be sure to fully drain the zucchini to avoid soggy sandwiches.
- You can substitute rye bread with whole wheat or sourdough if preferred.
- Adjust mustard amount to taste for a milder or more tangy flavor.
- Use a non-stick skillet or add a little oil if your pan tends to stick.
- These melts are best eaten immediately for optimal crispness.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
