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.

Prep Time 30 minutes

Cook Time 5 minutes

Ingredients

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

Instructions

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.