What to Do With Too Much Zucchini? Make a Zucchini Grilled Cheese With Ghee of Course!
Mid-summer is one of our favorite times of the year, here at Full Moon Ghee. Our garden is as abundant with veggies as the days are abundant with sunlight. Tomatoes, beans, lettuces and summer squashes are all ripe for the picking. But perhaps you’re like us and tend to have an over-abundance of zucchini. (There’s always at least one that manages to stay hidden long enough to grow into a green giant!) We’ve grown a bit bored with turning out loaf after loaf of zucchini bread, and so we flexed our creative kitchen muscles to turn those zukes into zucchini grilled cheese with Rosemary Garlic Ghee.
Check out our blog for more fun ghee recipes!
Ghee Makes the Perfect Grilled Cheese
We love ghee for so many reasons, and there aren’t many recipes we can think of that wouldn’t be improved with the addition of ghee. However, grilled cheese may be the one recipe that is truly begging for ghee to replace the butter.
To begin with, ghee won’t burn like butter. This spreadable fat has a higher smoke point than almost any cooking fat, making it safe and healthy for high-heat cooking — like when you’re making a grilled cheese (or a zucchini grilled cheese).
Ghee will also add quite a bit more nutrition to your grilled cheese. It’s packed with vitamins A, D, E and K, and plenty of minerals, plus omega-3 and omega-9 fatty acids. Ghee made from the milk of grass-fed cows — like ours is — is higher in fat-soluble vitamins and minerals than the butter of grain-fed cows.
And finally, ghee’s delicate, nutty flavor perfectly compliments the sharpness of the cheddar cheese. Ghee is a great substitute for butter in a traditional grilled cheese, but why not go a step further and swap out that bread for some zucchini? We don’t think you’ll regret it when you try out this recipe for a zucchini grilled cheese made with Rosemary Garlic ghee.
The Recipe: Zucchini Grilled Cheese With Rosemary Garlic Ghee
- 2 cups grated zucchini
- 1 large egg
- ½ cup freshly grated Parmesan
- ¼ cup cornstarch
- Salt and pepper, to taste
- 2 Tbsp Rosemary Garlic Ghee (Plain ghee works well too)
- 1-2 cups shredded Cheddar
- Use a kitchen towel or cheesecloth to squeeze excess moisture out of the zucchini.
- Place dry zucchini in a small mixing bowl. Add egg, Parmesan, cornstarch, salt, and pepper. Mix with a fork until well combined.
- Melt ghee in a pan or skillet over medium heat. Scoop ½ of the zucchini mixture onto one side of the pan and shape it into a small square. Repeat to form another patty on the other side. Cook 3-4 minutes, then flip both patties. Add shredded cheddar cheese. Cook another 3 minutes, until zucchini “bread” is toasted and crispy on the outside and cheese is melted. Put one patty on top of the other to make a sandwich.
- Remove from heat and allow to cool 60 seconds before slicing and serving. Makes 1 sandwich.