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This could not be easier or more delicious!
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Slice the zucchini into rounds.
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Make them as thin or thick as you want, but keep in mind if they are thicker, they will take longer to saute.
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Add 1 tablesoon of the olive oil to a small saute pan and add the zucchini slices.
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Mix and flip the slices to evenly coat them in the olive oil and cook evenly.
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Once the zucchini slices start to get floppy and clear in the center, add a dash of salt (or your choice of seasonings).
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Ive experimented with all sorts of spices in this dish, but good ol kosher salt or sea salt is my preference.
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Ive found that when I use gruyere cheese, I use less salt, but if I use mozzarella cheese, I need to increase the salt.
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I also recommend adding a dash of pepper.
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The zucchini slices should be covered in the oil, but not drowning in it.
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At this point, add the other tablespoon of oil if the slices seem dry, or drain your pain if the slices are drowning.
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Mix and flip the slices to spread your seasonings around and then reduce the heat.
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Add a handful of your shredded cheese and let it melt.
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Gently fold the zucchini into the cheese until the slices are coated.
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Slide the zucchini out of the pan and onto one of the pieces of bread.
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Top it off with the other piece of bread.
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I highly recommend adding several dashes of hot sauce to a cup of tomato soup and using that as a dip to go with the sandwich, but to each their own.
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Enjoy!
