Low-Carb Zucchini Sandwich
Low-Carb Zucchini Sandwich
Ingredients
For the Zucchini 'Bread'
- 2 large zucchini, about 1/4-inch thick slices
- 2 cups shredded yellow cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sandwich Fillings
- 1/2 pound deli ham or turkey, thinly sliced
- 1/4 cup yellow mustard
- 1/2 cup dill pickle slices
- 4 leaves green leaf lettuce
- 1 large tomato, sliced
- 1 ripe avocado, pitted and sliced
- 1/4 cup red onion, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Arrange the zucchini slices in a single layer on the prepared baking sheet. Brush both sides of each zucchini slice lightly with olive oil, then sprinkle evenly with kosher salt and black pepper.
⏱️ 5 min
- 3
Generously top each zucchini slice with a layer of shredded cheddar cheese, ensuring the cheese covers most of the surface. This will create the crispy 'bread' for your sandwich.
⏱️ 3 min
- 4
Bake the zucchini slices for 15 to 20 minutes, or until the cheese is melted, golden brown, and crispy, and the zucchini is tender. Keep a close eye on them to prevent burning. Once baked, carefully remove from the oven and let cool slightly on the baking sheet.
⏱️ 20 min•🌡️ 400
- 5
While the zucchini 'bread' is baking, prepare your sandwich fillings: slice the deli meat, tomatoes, avocado, and red onion if not already done.
⏱️ 10 min
- 6
To assemble each sandwich, take one zucchini 'bread' slice and spread a generous amount of yellow mustard on the cheese side. Layer with deli meat, dill pickle slices, lettuce, tomato, avocado, and red onion.
⏱️ 5 min
- 7
Top with a second zucchini 'bread' slice, cheese-side down, to complete the sandwich. Gently press down and cut each sandwich in half if desired. Serve immediately and enjoy your low-carb creation!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Carb Zucchini Sandwich
Ingredients
For the Zucchini 'Bread'
- 2 large zucchini, about 1/4-inch thick slices
- 2 cups shredded yellow cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sandwich Fillings
- 1/2 pound deli ham or turkey, thinly sliced
- 1/4 cup yellow mustard
- 1/2 cup dill pickle slices
- 4 leaves green leaf lettuce
- 1 large tomato, sliced
- 1 ripe avocado, pitted and sliced
- 1/4 cup red onion, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Arrange the zucchini slices in a single layer on the prepared baking sheet. Brush both sides of each zucchini slice lightly with olive oil, then sprinkle evenly with kosher salt and black pepper.
⏱️ 5 min - 3
Generously top each zucchini slice with a layer of shredded cheddar cheese, ensuring the cheese covers most of the surface. This will create the crispy 'bread' for your sandwich.
⏱️ 3 min - 4
Bake the zucchini slices for 15 to 20 minutes, or until the cheese is melted, golden brown, and crispy, and the zucchini is tender. Keep a close eye on them to prevent burning. Once baked, carefully remove from the oven and let cool slightly on the baking sheet.
⏱️ 20 min•🌡️ 400 - 5
While the zucchini 'bread' is baking, prepare your sandwich fillings: slice the deli meat, tomatoes, avocado, and red onion if not already done.
⏱️ 10 min - 6
To assemble each sandwich, take one zucchini 'bread' slice and spread a generous amount of yellow mustard on the cheese side. Layer with deli meat, dill pickle slices, lettuce, tomato, avocado, and red onion.
⏱️ 5 min - 7
Top with a second zucchini 'bread' slice, cheese-side down, to complete the sandwich. Gently press down and cut each sandwich in half if desired. Serve immediately and enjoy your low-carb creation!
⏱️ 2 min