Right about now, I am sure everyone that planted zucchini in their gardens are secretly stashing giant zucchinis on their neighbors’ porches just trying to get rid of all the extra! Haha, I don’t really plant them anymore just for that reason. I usually have plenty of family and friends that are begging me to take some off their hands, which I gladly do. For the next couple months, I’m going to focus on garden fruit and vegetable recipes to give you all some healthy and fun ideas to use up all that fresh goodness. This week is zucchini week! We went up to Idaho last weekend really quick and my mom loaded me up with lots of fresh stuff to take home, even though I already have more than I can eat in my own garden. 🙂 I have this awesome heirloom tomato plant that I was trying out this year and there was one tomato that was finally ready! I was so excited. (That’s why my tomato is yellow in the picture, it’s supposed to be that way 🙂 ) So while I was trying to think what I could throw together using this beautiful tomato and the zucchini that my mom gave me, my mind went back to a zucchini parmesan bake that I used to make years ago. I was also thinking about a grilled cheese food truck that I had seen while out with some friends the other week, and this wonderful thought came to mind. Zucchini Parmesan Grilled Cheese! What! Yup, I was going to make it for a snack that very moment and let me tell you what, it did not disappoint! So simple and so good. With fresh herbs crusted on the outside, and warm meltyness on the inside, it was gone pretty quick.
I think the pictures are pretty self explanatory, but read the details in the recipe below! There are a couple important steps so you don’t get mayo everywhere. 🙂
Let me know how you like this. Jump on over to Pinterest and if you aren’t following me yet, find me (Chocolate Salad) and follow me. I will be Pinning this right away!
Ingredients Instructions Notes Macros: Calories 300; Fat 12; Carbs 36; Protein 14
Macros: Calories 300; Fat 12; Carbs 36; Protein 14