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Za'atar Crusted Grilling Cheese

Za'atar Crusted Grilling Cheese

with Sumac Roasted Veggies

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Rated 3.4 / 4out of 975 ratings
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Did you ever think that you could grill cheese? We’re not talking about sandwiches, but about throwing a big hunk of cheese directly onto the heat so the outsides get beautifully charred while the insides get warm and melty. It took us by surprise, but by golly, it’s tasty. To make it, you’ll dredge the cheese in za’atar, a Middle Eastern herb blend, then serve it on top of bubbly couscous and tender zucchini and onion dusted in tangy sumac.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

1 unit

Red Onion

1 unit

Lemon

4 ounce

Grape Tomatoes

½ ounce

Basil

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Vegetable Stock Concentrate

1 teaspoon

Sumac

4 ounce

Grilling Cheese

(ContainsMilk)

1 tablespoon

Za'atar

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber9 g
Protein22 g
Cholesterol40 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1-inch-thick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve tomatoes. Pick basil leaves from stems; discard stems. Thinly slice leaves.

Cook Couscous
Cook Couscous
2

Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate. Bring to a boil, then lower heat, reduce to a simmer, and cover. Cook until tender, 10-12 minutes.

Cook Veggies
Cook Veggies
3

Toss zucchini, onion wedges, sumac, and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil (or bake) until lightly charred, 10-15 minutes, tossing halfway through.

Cook Grilling Cheese
Cook Grilling Cheese
4

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Take 4 oz grilling cheese (about half the package; we sent more than needed) and cut into 2 large slices. Place za’atar on a plate. Press cheese into za’atar to evenly coat all over. Add to pan and cook until browned, 2-3 minutes per side.

Finish Couscous
Finish Couscous
5

Transfer couscous to a large bowl once done simmering. Stir in tomatoes, half the basil, a squeeze of lemon juice, and lemon zest. Season with salt and pepper.

Plate and Serve
Plate and Serve
6

Divide couscous between plates. Top with zucchini, onion, and grilling cheese. Garnish with remaining basil and serve with remaining lemon wedges on the side for squeezing over.