Mediterranean Keto Zucchini-Crusted Grilled Cheese Sandwiches
If you love grilled cheese but want something lighter, this zucchini-crusted version hits the spot. It looks indulgent, tastes rich, and still fits a low-carb or keto-friendly approach. Instead of bread, you make crisp zucchini “toast” held together with Parmesan, mozzarella, and a few Mediterranean herbs. The result is a sandwich that’s golden on the outside and stretchy and creamy inside. The Mediterranean touch comes through with basil, oregano, olive oil, and a filling that blends melty cheese with sun-dried tomatoes and a little feta for tang. It works as a snack, light lunch, or a fun dinner when you’re craving something comforting but not heavy.
These sandwiches are easy to customize and simple to prepare. You can serve them with a small green salad, tomato soup, or a side of olives. The crust is sturdy enough to hold up to cheese pulls and dips, and it reheats surprisingly well in an air fryer. Once you try this version, regular grilled cheese might feel a little dull in comparison.
Total: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
Ingredients
For the zucchini crust
2 medium zucchinis, grated
1 cup shredded mozzarella
½ cup grated Parmesan
1 large egg
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
For the filling
1 cup shredded mozzarella (or a blend of mozzarella and provolone)
¼ cup crumbled feta
2 tablespoons finely chopped sun-dried tomatoes
1 tablespoon olive oil
½ teaspoon garlic powder
Black pepper to taste
To cook
1–2 teaspoons olive oil or butter for greasing the pan
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
Grate the zucchinis, then squeeze out as much moisture as you can using a towel. Keep squeezing until it feels dry.
Add the zucchini to a bowl with mozzarella, Parmesan, egg, oregano, basil, salt, and pepper. Mix into a thick batter.
Divide the mixture into four equal “bread slices” on the baking sheet, shaping them into rectangles.
Bake for about 18 minutes, or until the edges turn golden and the tops feel firm.
Let the crusts cool for a couple of minutes to help them set and avoid tearing.
In a small bowl, mix mozzarella, feta, sun-dried tomatoes, garlic powder, and olive oil.
Place two zucchini crust slices on your counter, top each with the cheese filling, and add the remaining crust slices on top.
Heat a skillet over medium with a drizzle of olive oil or a little butter.
Cook each sandwich for 2–3 minutes per side until the cheese melts and the crusts darken slightly for a grilled-cheese finish.
Tips
Squeeze the zucchini thoroughly; excess moisture keeps the crust from crisping.
Use parchment paper so the crust doesn’t stick.
Let the baked crust cool slightly before assembling; this prevents breakage.
Keep the crust thickness even so it cooks uniformly.
If you prefer extra crispness, broil the crust for a minute at the end.
A nonstick skillet makes flipping easier.
Add butter while grilling if you want a richer flavor.
Brush the top crust lightly with olive oil before the final grill step for a better crunch.
Cut the sandwiches after resting for 1 minute to keep the filling from oozing out.
Store leftovers in the fridge and reheat in an air fryer for best texture.
Variations
Caprese Style: Add fresh basil and a slice of tomato before grilling.
Pesto Melt: Spread a thin layer of basil pesto inside the sandwich.
Spinach & Feta: Add chopped sautéed spinach to the filling.
Olive & Herb: Mix in minced kalamata olives for extra Mediterranean flavor.
Four Cheese: Combine mozzarella, provolone, Parmesan, and a little gouda.
Garlic Lover’s: Add roasted garlic paste to the filling.
Spicy Kick: Mix in crushed red pepper or a bit of harissa.
Tomato Basil Cream: Add a spoon of cream cheese with tomato paste.
Artichoke Melt: Fold in chopped marinated artichoke hearts.
Vegan Option: Use vegan cheese and a flax egg for the crust.
Q&A
Can I make the crust ahead? Yes, bake it earlier and refrigerate for up to two days.
Can I freeze the crust? You can freeze baked crusts between parchment sheets.
Do I need to peel the zucchini? No, the skin helps with structure.
Can I use yellow squash? Yes, but it may be slightly wetter.
What cheese melts best? Low-moisture mozzarella works well.
Can I air fry the crust? Yes, air fry at 375°F for about 10–12 minutes.
Can I skip the feta? Sure, but it adds great tang.
Can I add meat? A little shredded chicken or turkey pepperoni works fine.
How do I keep the crust from falling apart? Remove enough water from the zucchini and avoid over-handling it when hot.
Is this recipe keto-friendly? Absolutely, it’s very low in carbs.
Nutrition
(per sandwich, approximate)
Calories: 380
Protein: 26 g
Fat: 27 g
Carbs: 8–10 g (mostly from zucchini and sun-dried tomatoes)
Fiber: 2 g
Conclusion
These zucchini-crusted grilled cheese sandwiches bring together comfort and freshness in a fun Mediterranean way. They’re crisp around the edges and gooey in the middle, with a nice balance of herbs, cheese, and vegetables. They work for anyone who wants something quick, flavorful, and low in carbs without feeling like they’re giving up real comfort food. They’re easy to adapt to whatever cheeses or herbs you have, and the crust can be made ahead to save time. Once you get used to this method, you’ll find yourself using the zucchini base for lots of different toppings and fillings.