From Deb Perelman at Smitten Kitchen; adjustments made for Intervale Food Hub members
1 pound (about 2 large) zucchini or other summer squash, trimmed
1 1/4 teaspoons fine sea or table salt, plus more if needed
1 cup (3 ounces or 85 grams) coarsely grated Mt Mansfield Creamery Halfpipe or gruyere cheese
3/4 cup (2 1/2 ounces or 70 grams) coarsely grated fontina or provolone cheese
1/4 cup (20 grams) finely grated parmesan or pecorino cheese
Freshly ground black pepper
8 thin slices bread of your choice
A couple tablespoons softened butter or olive oil for brushing bread
Prepare zucchini: Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large colander, toss together the zucchini and salt. Let stand for 20 to 30 minutes, until the zucchini has wilted and begun to release liquid. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Place wrung-out zucchini on paper towels to drain further.
Make filling and assemble sandwiches: Mix zucchini with grated cheese, a lot of freshly ground black pepper, and more salt if needed.
Brush or spread the bread sides that will form the outsides of the sandwiches with olive oil or softened butter. Spread zucchini-cheese on insides and close the sandwiches.
Cook the sandwiches: Place sandwiches on a large griddle or frying pan over low-medium heat. I like to cook grilled cheese slowly to give the centers a chance to really melt before the outsides get too brown. When the undersides are a deep golden brown, flip the sandwiches and cook until the color underneath matches the lid. Cut sandwiches in half and dig in.