Tomato Zucchini Parmesan Grilled Cheese

 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!

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Tomato Zucchini Parmesan Grilled Cheese

Yield: 1 sandwich

Ingredients

• 2 slices wheat bread (I used Granny's High Fiber)
• 2 slices tomato
• 3-4 slices zucchini
• 1 slice provolone cheese
• 1 T Parmesan cheese
• 1 T olive oil mayo
• 1 t fresh chopped basil
• 1/2 t fresh chopped rosemary
• 1/2 t fresh chopped parsley
• 1/4 t garlic salt

Instructions

1. Mix chopped fresh herbs and garlic salt with mayo.
2. Take half of the herb mayo and spread a thin layer on each slice of bread. Stick those two pieces of bread together and set on counter.
3. Spread the other half of the mayo on the top piece of bread. Lay your slice of provolone over the mayo. Layer your sliced tomato and sliced zucchini. Top with Parmesan cheese.
4. Preheat a skillet to medium low on the stove. If it's too hot, the mayo will burn pretty quick and you won't get the inside melty.
5. Lift the top piece of bread along with the toppings and place it in the warm skillet so the thinly spread mayo is down.
6. Take the other piece of bread and place on top of the sandwich, leaving the other mayo side up.
7. Press down a little with a spatula every couple of minutes. Start to check it after 3-4 minutes so it doesn't burn. When it looks golden brown, flip it over let press down a little with the spatula again. Go another 3-4 minutes and you are good to go!

Notes

Macros: Calories 300; Fat 12; Carbs 36; Protein 14

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