Crispy Cheesy Zucchini Grilled Cheese with Ham
Nobody wants a grilled cheese that turns out dry, bland, or soggy, and this Crispy Cheesy Zucchini Grilled Cheese with Ham avoids all three. Zucchini patties are pan-fried until golden, then layered around melty provolone or mozzarella and smoked ham. You get a crunchy outside, a tender cheesy middle, and a savory bite that makes a quick weeknight dinner.
Yield: 4 servings | Prep: 15 min | Cook: 15 min | Total: 30 min
Crispy Cheesy Zucchini Grilled Cheese with Ham Ingredients
- 2 medium zucchini (grated) — Grate on the large holes of a box grater. The zucchini forms the base of the patties, and squeezing out its moisture is what lets them crisp instead of steam.
- 2 large eggs — The eggs bind the zucchini and cheese into a batter that holds together in the pan.
- 1/2 cup (about 40 g) grated Parmesan — I’d always grate the Parmesan fresh rather than buying pre-shredded, because it melts and browns better and adds a salty, nutty flavor to the patties.
- 1/2 cup (about 55 g) shredded mozzarella — This goes into the batter, where it helps bind the patties and adds gooey texture.
- 1/4 cup (about 30 g) all-purpose flour — The first measure of flour absorbs extra moisture from the zucchini and gives the batter structure.
- 1/4 cup (about 30 g) all-purpose flour — The second listed measure of flour. Add it to the batter with the first measure for a total of 1/2 cup (about 60 g) of flour.
- 1/4 cup (about 30 g) allhurded flour — This is the third listed flour measure. Add it to the batter as well, so the batter contains a total of 3/4 cup (about 90 g) of flour across all three measures.
- 1/2 tsp garlic powder — Adds savory depth to the patties without any raw, sharp bite.
- 1/2 tsp Italian seasoning — Adds a light herby flavor that pairs well with the zucchini and ham.
- 1/2 tsp salt — Seasons the batter and helps draw out a little more moisture from the zucchini.
- 1/4 tsp black pepper — Adds a mild warmth that rounds out the seasoning.
- 2 tbsp olive oil — Gives the patties a crisp, golden surface in the skillet.
- 1 tbsp (14 g) unsalted butter — Adds rich flavor and helps the patties brown evenly.
- 4 slices smoked turkey ham or deli ham — Smoked turkey ham keeps the sandwich lighter, while deli ham gives a saltier, meatier bite. Either works here.
- 4 slices provolone or mozzarella cheese — Provolone melts smoothly with a mild tang, while mozzarella stretches more. Choose whichever you prefer.
- 2 tbsp fresh parsley (chopped) — Brightens the finished sandwich and adds a clean, green note against the rich cheese.
Substitutions And Additions
Ham
I’d swap in thinly sliced prosciutto for the turkey or deli ham since it crisps up nicely, though I’d keep in mind it is saltier. Keep the slices thin so they warm through during the covered cook time without drying out.
Cheese
Swap provolone for cheddar for a sharper flavor, or for Swiss for a nuttier bite. Choose a slice that softens easily, since harder, drier cheeses melt less when the lid goes on.
Zucchini
Yellow summer squash can stand in for zucchini, with a similar texture and mild flavor. Squeeze it just as firmly, because it holds a lot of water.
Parsley
Fresh basil or chives can replace the parsley. Basil leans sweeter and pairs well with the Italian seasoning, while chives add a mild onion note.
How To Make This Crispy Cheesy Zucchini Grilled Cheese with Ham Recipe
- Squeeze the zucchini. Grate the zucchini on the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze firmly over the sink until little liquid drips out. Wet zucchini is the most common reason these patties fall apart or steam instead of crisping. Mix the batter. In a large bowl, combine the squeezed zucchini, eggs, Parmesan, mozzarella, all three flour measures (two 1/4 cup measures of all-purpose flour and one 1/4 cup measure of allhurded flour), garlic powder, Italian seasoning, salt, and black pepper until evenly combined. The batter should look thick and clumpy, not watery. If it looks loose, squeeze a little more moisture from the zucchini before continuing.
- Heat the fat. Set a large skillet over medium heat and add the olive oil and butter. Let the butter melt and foam slightly before adding the batter, so the patties start searing right away. Form and pan-fry the patties. Scoop the batter into round patties of about 1/4 cup each and press them gently with the back of a spoon to about 1/2 inch thick. Fry for a few minutes until the bottoms are golden-brown and set, then flip once and brown the second side. Do not move them too early, or they will tear.
- Layer the sandwiches. Place a slice of cheese, a slice of ham, and another slice of cheese on half of the zucchini patties in the skillet. Fold or trim the ham so it sits flat, then top each stack with a second patty to make a sandwich.
- Cover and melt. Cover the skillet and cook over medium-low heat for 2-3 minutes per side until the cheese is fully melted and the outsides are extra crispy. Keep the heat at medium-low once the sandwiches are assembled, or the outside will burn before the cheese melts. Garnish and serve. Transfer the sandwiches to a plate, sprinkle with the chopped parsley, and serve hot. Let them rest for about 1 minute so the cheese sets slightly and the sandwiches are easier to cut.
How To Serve And Store
Serve these hot, straight from the skillet, with a simple green salad or a bowl of tomato soup for dipping.
In The Fridge
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, covered, until hot and the cheese is soft again. The microwave works in a pinch, but the patties will lose their crunch.
In The Freezer
These are best eaten fresh, so freezing is not recommended. The zucchini releases moisture when thawed, which makes the patties soggy.
Frequently Asked Questions
Can you make these ahead?
You can mix the batter a few hours ahead and keep it covered in the refrigerator. Squeeze out the zucchini moisture again just before cooking, since the batter can release more liquid as it sits.
How do I know when the sandwiches are done?
They are done when the cheese is fully melted and the patties are golden and crisp on the outside. The ham should be heated through, and the outside should feel firm when pressed gently with a spatula.
Why do my patties fall apart?
Usually the zucchini still holds too much water. Squeeze it harder before mixing, and make sure the batter is thick enough to hold its shape when scooped.
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Crispy Cheesy Zucchini Grilled Cheese with Ham
Ingredients
Method
- Squeeze the grated zucchini firmly in a clean kitchen towel until little liquid drips out. Mix the squeezed zucchini, eggs, Parmesan, mozzarella, all three flour measures (two 1/4 cup all-purpose and one 1/4 cup allhurded), garlic powder, Italian seasoning, salt, and black pepper in a bowl until combined.
- Heat the olive oil and butter in a skillet over medium heat. Scoop the batter into round patties of about 1/4 cup each, press gently to about 1/2 inch thick, and pan-fry until golden-brown on both sides.
- Place a slice of cheese, a slice of ham, and another slice of cheese on half of the zucchini patties in the skillet. Top each with a second patty.
- Cover the skillet and cook over medium-low heat for 2-3 minutes per side until the cheese is fully melted and the sandwiches are extra crispy. Sprinkle with the chopped parsley and serve hot.
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