Begin by grating 2 cups of zucchini, then place it in a cheesecloth or a clean kitchen towel. Squeeze out as much moisture as possible, ensuring that the zucchini is dry to avoid sogginess.

In a mixing bowl, combine the dried zucchini with one large egg, half a cup of freshly grated Parmesan, and a quarter cup of cornstarch. Sprinkle in salt and pepper to taste, and stir until the mixture forms a dough-like texture.

Heat 2 tablespoons of fresh churned garlic butter in a skillet over medium heat. Once the butter is melted and sizzling, form the zucchini mixture into two patties and gently place them in the skillet. Cook for about 3-4 minutes on each side until they are golden brown and crispy.

After cooking the zucchini patties, place 1 to 2 cups of shredded cheddar cheese on top of one patty. Carefully cover it with the second cooked patty to create a sandwich. Return the assembled Zucchini Grilled Cheese to the skillet and cook for an additional 3 minutes on medium heat until the cheese is completely melted and gooey.

Once the cheese has melted, carefully remove your Zucchini Grilled Cheese from the pan. Allow it to cool for about 60 seconds before slicing it in half to reveal the deliciously melty center. Serve it warm.