Zucchini Grilled Cheese

I really feel like this recipe doesn’t even need a description or back-story; it kind of speaks for itself. These sandwiches are a-ma-zing! Realistically, they probably aren’t much healthier than a regular bread-based grilled cheese, but if you’re looking for creative solutions to use up zucchini and you love grilled cheese (Who doesn’t love grilled cheese!?) then this recipe is for you.

Tony helped with making these since he was so excited to try it. We ended up making about 4 small (fist-sized) sandwiches with the recipe’s serving size, so for more than two people I would definitely double to recipe. My only final thoughts: easy and deliciously cheesy! Try it!

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2 c. grated zucchini
1 egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
salt and pepper, to taste
Vegetable oil, for cooking
2 c. shredded Cheddar cheese (We used Sharp Cheddar – highly recommended!)


1. After rinsing zucchini, chop into large pieces, and shred using a food processor. Place shredded zucchini on a clean kitchen/tea towel and squeeze out excess water by ringing the towel.
2. In a large bowl, combine zucchini, egg, Parmesan, green onions, and cornstarch. Add salt and pepper to taste.
3. Cover the base of a large skillet with vegetable oil and heat. Scoop about 1/4 c. of the mixture and place it on one side of the pan. Do again on the other side. Smooth out the two scoops so they form flat patties.
4. Cook until golden brown on both sides, about 4-6 minutes each. Remove the patties from pan and place them on a paper towel-covered plate to drain the oil. Repeat with remaining mixture.
5. Once done, turn off the heat and wipe the bottom of the pan clear.
6. Place two patties back into the pan. Top both with a handful of shredded Cheddar cheese and place another patty on top of each. Cook until heated-through and the cheese has completely melted (flipping as needed). Repeat with remaining patties. Serve warm!

(Recipe loved and found on Delish.)


Easy Egg Salad

I was feeling rather lazy last night so decided to make something quick and easy. Or so I thought…

Having not boiled eggs in a very, very long time, I admittedly had to look up how to boil them just to make sure I wasn’t doing something horribly wrong. I just clicked on the first instructions I found (first mistake) and went to work. Put the eggs in water, bring to boil, cover, let sit, drain, peel. Cool. Easy-peasy.

Well when I got to the “drain then peel” step I suddenly thought, ‘Wait a minute…aren’t you supposed to cool these down first?’ After a couple seconds of pondering I figured, ‘Nah, there wouldn’t be directions on the internet that didn’t actually work’ …second mistake. So I let them cool (at room temperature) just enough to be able to handle and started peeling.

30 minutes later I was STILL peeling those damn eggs! It was nothing short of a nightmare.

So long story short, lesson learned! After finishing what seemed like hours of egg-smushing (I can’t even really call it “peeling”) I decided to look up a better way to make easy-peel boiled eggs and came across this wonderful article. The writer and his husband did all the hard work for me and figured out the “best” way to boil eggs. So I will be trying their method next time and not whatever horrendous act I attempted last night.



Approx. 4 c. water
1 T. vinegar

8 eggs
1/2 c. mayo
1 T. sweet yellow mustard
1-2 chopped green onions
1 chopped garlic scape (optional)
1/2 t. paprika
1/4 t. pepper
salt to taste


1. Boil your eggs, whichever method you like; I would recommend this method for boiling the eggs: Add 1 T. of vinegar to about 4 cups of water. When it starts to boil, add the eggs to the water and gentle boil for 12-14 mins. Remove eggs and immediately put them in an ice bath. When the eggs are cool/chilled, peel away!
2. Chop the eggs and leave them to the side momentarily. (I also removed 2 out of the 8 egg yellows.)
3. Combine the mayo, mustard, green onions, garlic scape, paprika, pepper, and salt to taste in a large bowl and mix well. (Taste test!)
4. Add chopped eggs to the mixture and gently fold together. Enjoy!

(These sandwiches were complimented nicely by a side of my Sour Cream Cucumber Salad. A perfect summer meal!)