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Grilled Cheese with Summer Squash

Menu PartSandwich/Wrap

Chef Michael Makuch
Johnson & Wales College of Culinary Arts
Providence, R.I.

Culinary students at Johnson & Wales demo healthy, flavorful recipes to elementary school students through Chef Makuch’s culinary nutrition program. The chef has compiled the recipes into a cookbook called Families Cook: Nutritious Recipes with a Side of Food Safety that kids share with their parents. This recipe for a grilled cheese sandwich “hides” a portion of veggies in a kid-friendly favorite.


1 yellow squash, washed and shredded
1/2 tsp. kosher salt, divided
¼ tsp. ground pepper
2 oz. reduced fat cheddar cheese, shredded (1/4 cup shredded)
¼ tsp. minced fresh garlic
¼ tsp. olive oil
4 slices whole grain bread


1. Squeeze out excess moisture from shredded squash and pat dry. Season squash with ¼ teaspoon salt and pepper. Transfer squash to bowl and stir in cheese; set aside.
2. Combine minced garlic and olive oil in small bowl; crush garlic into oil and season with remaining ¼ teaspoon salt. Lightly brush garlic oil on bread.
3. Place 2 slices bread in a hot skillet or grill pan; evenly spread cheese mixture on each slice. Place remaining two bread slices on top.
4. Cook sandwich until golden brown on bottom; flip with a spatula and cook until golden brown on second side. Cut in half or quarters to serve.

Photo courtesy of Johnson & Wales

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