We LOVE a good grilled cheese and as you can see, the fluffy pita gets nice a crispy when cooked in a pan with butter. This summery version incorporates zucchini and a bowl of freshly made tomato soup. With the tomato bounty this summer, we love making a big batch and freezing the rest.
This is a great recipe to make into the fall months and you can always switch up the vegetables depending on the season!
For the Homemade Tomato Soup:
6-8 ripe tomatoes, chopped
1 onion, diced
3 cloves garlic, minced
1 carrot, chopped
1 celery stalk, chopped
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
For the Grilled Zucchini Grilled Cheese:
2 medium-sized zucchinis, sliced lengthwise into 1/4-inch thick strips
2 full size Angel Bakeries pitas
2 cups shredded mozzarella cheese
4 tablespoons butter, softened
2 tablespoons mayonnaise
1 teaspoon garlic powder
Fresh basil leaves (optional, for garnish)
Instructions:
For the Homemade Tomato Soup:
In a large pot, heat the olive oil over medium heat. Add the diced onions, minced garlic, chopped carrots, and celery. Sauté until the vegetables are softened and the onions become translucent, about 5-7 minutes.
Add the chopped tomatoes, dried basil, dried oregano, salt, and pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
Using an immersion blender or a regular blender (in batches), carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending.
Return the blended soup to the pot and heat it over low heat. Adjust the seasoning with salt and pepper if needed.
For the Grilled Zucchini Grilled Cheese:
Preheat your grill to medium-high heat. If you don't have a grill, you can use a grill pan or a regular skillet.
Brush the zucchini slices with olive oil and sprinkle them with a pinch of salt and pepper.
Grill the zucchini slices for about 2-3 minutes on each side, or until they have grill marks and are tender. Remove them from the grill and set aside.
In a small bowl, mix the softened butter and garlic powder.
Fill the pitas with cheese and zucchin slices. Brush with the butter mixture.
Heat a skillet or griddle over medium heat. Place the assembled sandwiches in the skillet and cook until the pita is golden brown and the cheese is melted, about 3-4 minutes on each side.
To Serve:
Ladle the homemade tomato soup into bowls and garnish with fresh basil leaves if desired.
Serve the grilled zucchini grilled cheese alongside the soup for dipping.
Enjoy your delicious homemade grilled zucchini grilled cheese with tomato soup! It's the perfect comfort food combo for any occasion.