Never one to usually have pan-fried bread for breakfast, this Zucchini and Cheese Melt is a special treat for a wintery weekend morning. Simple, delicious, and versatile, this melt can be made specifically for breakfast, lunch, brunch or even dinner.
Ingredients
- ½ zucchini (courgette)
- 2 tbsp olive oil divided
- ½ tsp thyme dry
- 4 slices sourdough
- 2 slices vegan cheese
Instructions
- Wash the zucchini under cold water and slice into 4 strips.½ zucchini
- Heat a large pan over medium heat and add 1 tablespoon on olive oil.2 tbsp olive oil
- Add the zucchini strips to the pan and sprinkle the dry thyme on top. If you have fresh thyme absolutely use that, I would double the amount.½ tsp thyme
- Pan-fry for 5 minutes and flip over when the zucchini has a light brown sear to one side. Repeat on the other side.
- Turn on the grill to medium-high and lightly brush one side of the sourdough with some of the remaining olive oil. Top the sourdough with the vegan cheese and place under the grill until the cheese melts.4 slices sourdough, 2 slices vegan cheese
- Remove the cheese sourdough slices from the grill and top with the zucchini and close the sandwich with the second slice of bread.
- Wipe down the pan and add the remaining oil to the pan.
- Add the remaining oil to the pan and place the sandwiches side by side. Cook for approximately 5 minutes, until lightly golden and then repeat to the other side.
- Options are to add some fresh chilli if you would like a little kick of heat on a winters morning!
Nutrition
Calories: 545kcalCarbohydrates: 73gProtein: 15gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 975mgPotassium: 281mgFiber: 4gSugar: 7gVitamin A: 122IUVitamin C: 10mgCalcium: 91mgIron: 6mg
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