Zucchini Bread with Moroccan Spice Grilled Cheese Sandwich and Tomato Basil Soup
Who doesn’t love a grilled cheese sandwich? Well… other than those lactose intolerant folks out there, while some may still chance it. After all, it is ooey gooey cheese, and the zucchini bread is not like your typical sweet cake-like zucchini bread, but a delicious spicy bread that happens to have zucchini in it. For those who do not like veggies, you would never know zucchini was inside.
For the Zucchini Bread with Moroccan Spices, click here for the recipe found on Sunset.com.
Tomato Basil Soup
Ingredients
- 6-8 medium tomatoes (halved)
- 1 small white onion (chopped)
- 3 garlic cloves (peeled and halved or left whole)
- 2 TBSP extra virgin olive oil
- 1/2 cup chicken stock (or water)
- 1/2 cup fresh Basil (chiffonade), plus a little for garnish
- 2 TBSP tomato paste
- Himalayan salt & pepper (to taste)
- 1/4 cup of heavy cream (optional)
Directions
- Preheat the oven to 450 degrees.
- Put the tomatoes, onions, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper, and roast for 15 minutes.
- In a blender, add chicken stock, Basil, tomato paste, salt and pepper, heavy cream (if desired), and roasted tomatoes, onions, and garlic along with the pan juices.
- Blend until smooth, transfer to a pot, and heat to a low boil. If using a Vitamix, use the Soup setting for a piping hot soup right from the blender.
- Split between two bowls and top with Basil.
Grilled Cheese Sandwich
Ingredients
- 4 slices Zucchini Bread with Moroccan Spices
- 2 slices of smoked Gouda cheese
- 2 slices of medium or sharp cheddar cheese
- 2 TBSP of Ghee (or unsalted butter)
Directions
- Spread Ghee (or butter) on one side of each piece of bread all the way to the edges.
- Using a large pan, heat on medium high heat to get the pan nice and hot.
- Place two pieces of bread, butter side down, into the pan.
- Add a slice of smoked Gouda and a slice of cheddar cheese to the pan on each slice of bread, and then add the other slice of bread on top of the cheese, butter side up.
- Cook for about 2-3 minutes, flip to cook the other side 2-3 minutes longer. Keep an eye on it, so it doesn’t burn. Both sides should be nice and toasty and the cheese melty.
- Remove from pan and serve along side of the Tomato and Basil Soup.
Note: You may use any type of cheese you like and in any amount you like, but I do suggest playing around with different cheeses to find your ultimate favorite. Grilled cheese made with the Zucchini Bread with Moroccan Spices will give your sandwich that extra spicy kick. You may never go back to regular ol’ grilled cheese again.
About Me
Michelle Mitchell-Brown
I’m a wife and a pug mom of two with a passion to plant seeds, watch my babies grow, and create amazing garden to table recipes to share!