Zucchini makes for the most delicious outer layers of a grilled cheese, keto style! We used extra sharp cheddar cheese, you can use any grated cheese you have on hand!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 cups grated zucchini
1 large egg
½ cup grated parmesan
1 whole scallions, minced
¼ cup fresh parsley, minced
¼ cup arrowroot powder
1 teaspoon sea salt
½ teaspoon black pepper
4 tablespoons avocado oil
2 cups shredded extra sharp cheddar cheese
Place grated zucchini in a colander and allow to sweat for at least 15 minutes. Use your hands to squeeze out the excess water through the colander so that the zucchini is as dry as possible before mixing into a batter.
Mix egg, parmesan cheese, scallion, parsley, sea salt and black pepper together in a shallow bowl.
Add in grated zucchini and mix well. Dust arrowroot powder over mixture and gently toss together.
Heat 2 tablespoons of avocado oil in a large skillet and bring to medium heat on the stove. When hot, spoon 4 scoops of the zucchini mixture into the skillet and flatten with the back of the spoon.
Allow to sear for 3-5 minutes per side and flip to continue cooking until each zucchini patty is fully cooked through. Continue with the second batch of avocado oil and zucchini mixture so that you have 8 patties.
Divide cheese over 4 patties, then top with 4 more and heat in the skillet until the cheese is melted.
Serve immediately, storing any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 10