Healthy, tasty and melty grilled cheese sandwiches with fresh zucchini.
Directions
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Preheat the oven to 425°F and line a 9 by 13 inch baking dish with parchment paper so that the paper covers the bottom and goes up the sides of the dish.
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Place the grated zucchini in a fine mesh sieve that has been lined with a thin, clean kitchen towel. Put the zucchini in the strainer and let it sit for a few minutes. Then wrap the towel with the zucchini into a ball and squeeze to absorb some of the excess water. Place the ball of zucchini in the strainer, and let it continue to drain while you prepare the other ingredients.
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Whisk the eggs in a large bowl, then stir in the flour, baking powder, and salt. Mix to combine well. Stir in the strained zucchini and the chives.
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Spread the zucchini mixture evenly in the prepared baking pan on the parchment paper. The batter will be about ½ inch to ¾ inch thick.
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Bake at 425°F for about 25 minutes, until it’s set on the surface and it’s beginning to turn brown at the edges.
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Remove pan from the oven. Lift the parchment paper to remove the zucchini “bread” to a cutting board. Cut the zucchini mixture into 8 pieces. (Cut in half the long way, then cut each section into quarters.)
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Layer 4 pieces of the zucchini “bread” with Cabot Sharp Cheddar Cheese Slices, at least 2 per sandwich base. Trim any cheese that hangs over the sides and lay the trimmings back on top of the sandwiches. Place the 4 remaining zucchini sections on top of each sandwich and return them to the oven. Cook for 3-5 minutes, or until the cheese is melted. Serve warm.
