Begin by grating the zucchini using a box grater, then place the grated zucchini in a cheesecloth or clean kitchen towel. Squeeze firmly to remove excess moisture for about 1-2 minutes.

In a large mixing bowl, combine the dry zucchini, large egg, freshly grated Parmesan, cornstarch, salt, and pepper. Mix until a cohesive dough-like texture forms.

Set a nonstick skillet over medium heat and add in the fresh churned garlic butter. Allow the butter to melt and bubble for about 1-2 minutes.

Scoop out portions of the zucchini mixture and shape them into patties, about ½ inch thick. Carefully place them in the hot skillet and cook for 3-4 minutes until golden brown.

Once both sides are golden and crispy, stack shredded cheddar cheese between two zucchini patties in the skillet. Cook for an additional 2-3 minutes to melt the cheese.

Remove the Zucchini Grilled Cheese from the skillet, let them cool for about 60 seconds, then cut in half and serve hot.