Vegan Zucchini Avocado Grilled Cheese

I could eat this avocado zucchini grilled cheese sandwich every day! My favorite grilled cheese sammie ever!

Vegan Zucchini Avocado Grilled Cheese

Loaded with thinly sliced zucchini, fresh spinach, juicy tomatoes, vegan provolone cheese, creamy avocado, and a flavorful pesto spread, this delicious vegan grilled cheese is pressed until golden and crispy!

Course Lunch

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings sandwich

Calories 591kcal

Author Stacey Eckert

Equipment

Sandwich Press or Medium Pan

Ingredients

2 slices bread
1 tbsp pesto
2 slices vegan provolone cheese
1 small zucchini (sliced into thin layers or rounds)
1 small roma tomato
½ ripe avocado (sliced or mashed)
1 cup fresh spinach
1 tsp avocado oil
⅛ tsp garlic powder

Instructions

Use a hand mandolin to slice the zucchini into long thin pieces.
Lay two pieces of bread on a plate. Spread pesto on one piece of bread. On top of the second piece, stack one slice of vegan provolone, thinly sliced zucchini, sliced tomatoes, avocado, spinach, and the second piece of provolone.
Put the other piece of bread on top and press down lightly. Spray a light layer of avocado oil on the top and bottom of the sandwich and sprinkle a little bit of garlic powder on both sides.
Press the sandwich for 3-5 minutes or until both sides are golden and crispy and the cheese has melted. Or you can put the sandwich in a covered pan over medium heat, using a spatula to press it down every few minutes. After a few minutes, flip it and let it cook for 2-3 more minutes.
Cut it in half before serving.

Notes

You can store leftovers in the fridge in an airtight container for 2-3 days. Reheat the sandwich in a press or in a pan on the stove, but don't freeze it.

Nutrition