It seems I’m on a comfort food kick! Last week I made Swiss chard pancakes, and this week I bring you another comfort food – grilled cheese – stuffed with zucchini! I didn’t know grilled cheese could get any better, but I tell you know, it can. I’m going to be eating a lot of zucchini this way – it’s easy, simple, and delicious.
The mixed vegetable pickled slaw goes hand-in-hand with the zucchini grilled cheese or any sandwich/dish crying for tang, sweetness, and a bit of crunch. It’s versatile (you could also include carrot, spring turnips, radishes, or even green beans) and is a great condiment to have waiting in your fridge to brighten up a dish. Very easy and quick to make!
More Magnificent Meal Musings:
- Cabbage Slaw with a Sesame-Ginger-Lime Dressing
- Bruschetta with Tomato, Basil, and Garlic
- Massaged Kale Salad with Feta, Dried Cranberries, and Cucumber
- Tzatziki with Pita and Mixed Vegetables
- “Power Bowl” with Quinoa, Chickpeas, Cucumber, Basil, Green Beans, Onion Tops, Shredded Cabbage and Tahini-Lemon Dressing
Zucchini Grilled Cheese
This recipe, yet again, comes from Deb Perlman's blog smitten kitchen. I didn't know grilled cheese could get better. The zucchini and black pepper really elevate this simple comfort food, and I know I'm going to enjoy a lot of zucchinis this way! Original post can be found here.
- 1 pound about 2 large zucchini or other summer squash, trimmed
- 1 1/4 teaspoons fine sea or table salt plus more if needed
- 2 cups grated cheese – we used cheddar but could be a mixture of gruyere, parmesan, etc.
- freshly ground black pepper
- 8 thin slices bread – we used whole wheat
- A couple tablespoons softened butter or olive oil for brushing bread
Use the large holes of a box grater to grate zucchini. Toss with the salt in a mixing bowl, and let stand for 20 – 30 minutes, or until softened and juices are released. Squeeze out excess liquid from zucchini in a colander over the sink. Don't be afraid to really squish your hands together!
Mix zucchini with grated cheese and lots of freshly ground black pepper.
Spread/brush olive oil or butter on the sides of the bread that will touch the pan. Spread zucchini/cheese mixture on to the bread (4 slices, not coated in butter/oil).
Preheat skillet or griddle over medium heat. Place sandwiches in the pan, and allow to brown fully on one side. Flip and cook on the other side until browned and the cheese inside is melted and gooey. Serve with salad or pickled veggie sandwich slaw.
Pickled Veggie Sandwich Slaw
This recipe goes hand-in-hand with the zucchini grilled cheese (see above) or any sandwich/dish crying for tang and sweetness. It's versatile (you could also include carrot, spring turnips, radishes, or even green beans) and is a great condiment to have waiting in your fridge to brighten up a dish. Very easy and quick to make!
- 1 cup distilled white vinegar
- 4 tablespoons sugar
- 2 tablespoons Kosher salt
- 1 tablespoon mustard seeds
- 1 tablespoon whole coriander seeds
- 1 cup cold water
- 4 to 5 cups firm raw veggies, cut into thin slivers/matchsticks/julienned I used half of the sweetheart cabbage, 1 cucumber, and a large handful of snow peas
In a small non-reactive pot over medium heat, stir together the vingegar, sugar, salt, and spices. Stir until sugar and salt are fully dissolved and remove from heat. Mix in the cold water, and let heat reduce to lukewarm.
Mix vegetables together in a bowl, and then pack into a jar (or two, if need be). Pour vinegar mixture over top, and ensure that all the veg are underneath the brine. Put in the fridge for at least an hour, but ideally 24 hours. Can be kept for up to one month.
Excellent with/in/on sandwiches and wraps.