Grilled Zucchini & Mozzarella Sandwich with Pesto

There’s nothing quite like a perfectly grilled sandwich—especially when it’s packed with fresh, vibrant flavors. This Grilled Zucchini & Mozzarella Sandwich with Pesto is exactly that: crispy, golden bread on the outside, melty mozzarella and tender zucchini inside, all tied together with a generous layer of basil pesto.

It’s simple, satisfying, and one of those sandwiches that feels just as special for lunch on the patio as it does for a cozy weeknight dinner.

this Recipe

What Is a Grilled Zucchini & Mozzarella Sandwich with Pesto?

This sandwich is the ultimate fresh take on grilled cheese. Instead of just cheese, you’ll layer in thin slices of grilled zucchini and spoonfuls of basil pesto between slices of hearty bread. Mozzarella melts into the zucchini, the pesto brings bold herby flavor, and the crispy pan-grilled bread gives it that perfect crunch.

It’s a little bit Italian-inspired, a little bit comfort food, and a whole lot of delicious.

Why You’ll Love This Sandwich

• Fresh and cheesy with layers of flavor
• Quick to make—ready in under 15 minutes
• Vegetarian-friendly but totally satisfying
• Perfect for summer when zucchini is at its peak
• Uses simple pantry ingredients plus fresh mozzarella

What Does It Taste Like?

It’s buttery and crisp on the outside, creamy and melty on the inside. The mozzarella is mild and gooey, while the zucchini adds a tender, fresh bite. The pesto brings in bold basil, garlic, and parmesan flavors that tie it all together.

Think grilled cheese—but upgraded with garden veggies and an herby punch.

Benefits of Making This at Home

• Healthier than takeout—you control the ingredients
• Seasonal and fresh—use garden zucchini or farmers market finds
• Versatile—swap in your favorite bread or cheese
• Budget-friendly lunch or dinner
• Great way to use extra pesto or leftover zucchini

Ingredients

Here’s what you’ll need for this Grilled Zucchini & Mozzarella Sandwich with Pesto:

• 4 slices of rustic bread (sourdough, ciabatta, or Italian bread work great)
• 1 small zucchini, thinly sliced lengthwise
• 4 oz fresh mozzarella, sliced
• ¼ cup basil pesto (homemade or store-bought)
• 1 tbsp olive oil (for grilling zucchini)
• 1–2 tbsp butter (for grilling the sandwich)
• Pinch of salt and black pepper

Tools You’ll Need

• Skillet or grill pan
• Spatula
• Knife and cutting board
• Basting brush (optional, for oiling zucchini)

Ingredient Swaps & Additions

Want to make it your own? Try this:

• Swap mozzarella for provolone or fontina
• Use yellow squash instead of zucchini
• Add roasted red peppers or sun-dried tomatoes
• Make it spicy with red pepper flakes in the pesto
• Use whole wheat or gluten-free bread

How to Make Grilled Zucchini & Mozzarella Sandwich with Pesto

Step-by-Step Instructions

1. Prep the zucchini: Brush slices with olive oil and sprinkle with salt and pepper.
2. Grill the zucchini: Heat a grill pan or skillet over medium-high. Grill zucchini slices for 2–3 minutes per side, or until tender with grill marks.
3. Assemble the sandwich: Spread pesto on one side of each bread slice. Layer mozzarella and grilled zucchini onto two slices of bread, then top with the other slices (pesto side in).
4. Grill the sandwich: Heat butter in a skillet over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
5. Slice and serve: Cut in half and serve warm with extra pesto for dipping if desired.

What to Serve with This Sandwich

• Fresh tomato salad or caprese salad
• A simple green salad with lemon vinaigrette
• Kettle chips or sweet potato fries
• A cup of tomato soup or minestrone
• Sparkling water with lemon or iced tea

Tips for Success

• Use fresh mozzarella for the best melt and flavor
• Grill zucchini first to avoid soggy sandwiches
• Use sturdy bread—something that holds up to grilling
• Cook low and slow to get melty cheese without burning the bread
• Press gently with a spatula to get that crispy, golden crust

Storage & Make-Ahead Tips

• Best fresh, but leftovers can be wrapped and reheated in a skillet
• Store any extra grilled zucchini or pesto in the fridge for 2–3 days
• You can assemble the sandwich ahead of time and grill it when ready to eat

Frequently Asked Questions

Can I use store-bought pesto?

Yes! Use your favorite brand or make homemade if you have fresh basil on hand.

Can I make this sandwich vegan?

Absolutely. Use dairy-free mozzarella and a vegan pesto (many store-bought pestos contain parmesan, so check the label).

Can I make this in a panini press?

Yes! A panini press works perfectly and makes the grilling process even easier.

Conclusion

This Grilled Zucchini & Mozzarella Sandwich with Pesto is a fresh, cheesy, and craveable meal you’ll want to make all season long. It’s simple but elevated—a fun way to enjoy zucchini in a sandwich that feels both cozy and gourmet.

Perfect for lunch, dinner, or anytime you want something warm, melty, and packed with garden-fresh flavor.

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Nutritional Information (Per Sandwich – Approximate)

• Calories: 420
• Fat: 28g
• Carbs: 28g
• Protein: 15g
• Fiber: 2g
• Sugar: 3g

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July 13, 2025 by Melissa