One good way to get more zucchini into your diet is to use them to make these tasty, melty sandwiches. Serve warm, with the usual tomato soup alongside, for the ultimate in comfort food.
2 medium zucchini, grated (1 pound – 4 cups grated)
¾ cup King Arthur All-Purpose Flour or King Arthur Gluten-Free Flour
1 teaspoon baking powder
1 teaspoon salt (or to taste)
1 tablespoon fresh chives (finely diced)
8 ounce package Cabot Sharp Cheddar Cheese Slices
PREHEAT the oven to 425°F and line a 9 by 13 inch baking dish with parchment paper so that the paper covers the bottom and goes up the sides of the dish.
PLACE the grated zucchini in a fine mesh sieve that has been lined with a thin, clean kitchen towel. Put the zucchini in the strainer and let it sit for a few minutes. Then wrap the towel with the zucchini into a ball and squeeze to absorb some of the excess water. Place the ball of zucchini in the strainer, and let it continue to drain while you prepare the other ingredients.
WHISK the eggs in a large bowl, then stir in the flour, baking powder, and salt. Mix to combine well. Stir in the strained zucchini and the chives.
SPREAD the zucchini mixture evenly in the prepared baking pan on the parchment paper. The batter will be about ½ inch to ¾ inch thick.
BAKE at 425°F for about 25 minutes, until it’s set on the surface and it’s beginning to turn brown at the edges.
REMOVE pan from the oven. Lift the parchment paper to remove the zucchini “bread” to a cutting board. Cut the zucchini mixture into 8 pieces. (Cut in half the long way, then cut each section into quarters.)
LAYER 4 pieces of the zucchini “bread” with Cabot Sharp Cheddar Cheese Slices, at least 2 per sandwich base. Trim any cheese that hangs over the sides and lay the trimmings back on top of the sandwiches. Place the 4 remaining zucchini sections on top of each sandwich and return them to the oven. Cook for 3-5 minutes, or until the cheese is melted. Serve warm.
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