1. Grate 200 grams of zucchini with the help of a grater on a chopping board.
2. Place the muslin cloth in a mixing bowl and add grated zucchini.
3. Squeeze excess water out. Place aside.
4. To a food processor, add spinach, avocado, onions, green chili, cilantro, garlic, and grind until a coarse texture.
5. Cook zucchini in 1 tbsp of olive oil in a pan for 3-4 minutes, then add finely chopped mixture and cook for another 3-4 minutes.
6. Continue cooking for another 5 minutes with salt to taste(optional), black pepper, chili flakes, oregano, and Italian seasoning.
7. Once that is done, add plain or vegan cream cheese and plain or vegan cheddar cheese and mix until well combined.
8. Cook for about 3-5 minutes at a moderate temperature. Turn off the heat and remove the pan. Place aside. At room temperature, let it cool for 5-8 minutes
9. Take a slice of bread on a flat surface and brush with butter on one side. 
10. Next, add a lettuce leaf.
11. Then spread the prepared stuffing over it.
12. Place another slice of toast on top and spread butter over and add lettuce to it. Make a sandwich by pressing it against the prepared slice of bread.
13. Now heat a pan and add the buttered surface down. Cook for 2 minutes on medium heat. Then brush butter on the top surface.
14. Then flip. See those great grill marks. Cook that side too for 2 minutes.
15. Take out and then halve the sandwich on a flat surface.
16. Place the zucchini avocado spinach creamy sandwich on a plate. Immediately serve.

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