Curtis Stone’s Zucchini Grilled Cheese

Zucchini Grilled Cheese

(Makes 6 servings)

• ½ cup (1 stick) butter, softened
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 medium zucchinis
• 12 ½-inch-thick slices baguette, cut on a bias
• One 8-ounce piece fontina cheese

1. Preheat broiler.
2. In small bowl, mix butter, garlic, parsley, ½ teaspoon of salt, and ¼ teaspoon of pepper. Set aside.
3. Using vegetable peeler and working from stem end, shave zucchini lengthwise into ribbons that are about 1/16-inch thick and set aside.
4. Using vegetable peeler, shave fontina into thin slices and set aside.
5. Place baguette slices on heavy baking sheet. Broil baguette slices for about 2 minutes, or until golden brown. Remove from oven and turn bread over.
6. Spread each of untoasted sides of bread with 1 teaspoon of garlic-herb butter. Roll up zucchini ribbons to make rounds. Place 3 zucchini rounds over each slice of toast. Divide cheese among toasts, making sure to cover tops of zucchini completely with cheese.
7. Broil for about 1½ minutes, or until cheese has melted and is runny. Remove from oven, crack black pepper over cheese, and serve immediately.

Make-Ahead: The garlic butter can be made up to 3 days ahead, covered, and refrigerated. Allow butter to come to room temperature before using.

Per serving

Calories: 372

Total Fat: 28 g

Saturated Fat: 17 g

Sodium: 599 mg

Carbohydrate: 18 g

Fiber: 1 g

Protein: 14 g

Diabetic Exchanges: 1 starch, 1.5 lean protein, 0.5 vegetable, 4.5 fat

Recipe and photo © Curtis Stone