Ingredients
- 2 medium fresh zucchinis
- 150 g (about 1 ½ cups) shredded cheese (mozzarella, cheddar, or a mix)
- 2 eggs
- 5 tablespoons flour
- 5 tablespoons breadcrumbs (optional but adds crunch)
- Salt and black pepper, to taste
- Garlic powder or dried herbs (optional, for extra flavor)
- Oil for frying (olive oil or vegetable oil)
Instructions
- Prepare the Zucchini
- Wash and dry the zucchinis thoroughly.
- Slice them into thin, even rounds—about 0.5 cm thick. Try to make all slices the same size so they cook evenly.
- Lay the slices on a cutting board or plate and lightly sprinkle them with a bit of salt. Let them rest for 10 minutes to release excess water. Then pat dry with a paper towel.
- Make the Cheese Filling
- In a small bowl, add your shredded cheese.
- You can mix in a pinch of black pepper, garlic powder, or herbs like oregano or parsley if you like a more flavorful filling.
- Mix gently until evenly combined.
- Assemble the Zucchini Sandwiches
- Take two zucchini slices of similar size.
- Place a small spoonful of the cheese mixture between them, forming a “sandwich.”
- Press lightly so the filling sticks but doesn’t spill out.
- Repeat with all slices until you have a tray of small zucchini cheese sandwiches (like in the first image).
- Prepare the Coating
- In one bowl, beat the eggs with a pinch of salt and pepper.
- In another bowl, put the flour (and breadcrumbs if you’re using them).
- Dip each zucchini sandwich first in flour, coating both sides lightly.
- Then dip in the beaten egg, making sure it’s fully covered.
- (Optional) Dip again in breadcrumbs for a crunchier texture.
- Fry Until Golden
- Heat a non-stick pan over medium heat and add enough oil to lightly cover the bottom.
- Once the oil is hot, carefully place the coated zucchini sandwiches in the pan.
- Fry for 2–3 minutes on each side, or until golden brown and crispy.
- Remove and place on paper towels to absorb excess oil.
- Serve Hot
- Serve immediately while the cheese inside is melted and gooey.
- You can serve these with garlic yogurt sauce, ranch dressing, or marinara for dipping.
- They also make a perfect appetizer, side dish, or light snack.
Tips for Best Results
- For a healthier version, bake them in the oven at 200°C (390°F) for about 15–20 minutes, flipping halfway through, until golden.
- Zucchini releases water quickly — make sure to pat it dry before assembling.
- Mozzarella gives that stretchy, melty texture, while cheddar adds stronger flavor.
- You can even add a thin tomato slice or a bit of cooked ham between the zucchini and cheese for extra taste.
Nutrition (per 4–5 pieces)
- Calories: ~220 kca
- Protein: 10 g
- Carbohydrates: 12 g
- Fat: 15 g