Zucchini Grilled Cheese

Better than it sounds! Zucchini is grated, salted, and the water squeezed out. Then it is tossed with - you guessed it - cheese. The recipe suggests an assortment of lovely cheeses, but I used what we have on hand - a medium cheddar and pecorino. Also a generous hand with the pepper.

To get the somewhat wet filling to warm enough to melt the cheese, you need to cook these on the cooler side of the grilled cheese cooking temperatures. But other than patience, this recipe is a winner!

Daughter (now 18) loves grilled cheese, and DH enjoyed it too. An easy summer weeknight dinner.