Low-Carb Zucchini Sandwich
Low-Carb Zucchini Sandwich
Ingredients
For the Zucchini 'Bread'
- 2 zucchini, medium, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups shredded cheddar cheese
For the Sandwich Filling
- 1/4 cup yellow mustard
- 1 pound deli ham, thinly sliced
- 1/2 cup dill pickle slices
- 1 cup green leaf lettuce, torn into pieces
- 1 avocado, ripe, sliced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Carefully slice each zucchini lengthwise into four even 1/4-inch thick slices, creating eight 'bread' slices in total. Arrange the zucchini slices in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Brush both sides of the zucchini slices with olive oil. Season evenly with kosher salt and freshly ground black pepper. Sprinkle the shredded cheddar cheese generously over one side of each zucchini slice.
⏱️ 5 min
- 4
Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and golden brown, and the zucchini is tender-crisp. The edges of the cheese should be slightly crispy. Remove from the oven and let cool on the baking sheet for a few minutes to firm up.
⏱️ 20 min•🌡️ 400
- 5
To assemble the sandwiches, take one baked zucchini slice (cheese side up) and spread a layer of yellow mustard over the cheese. Layer with deli ham, dill pickle slices, green leaf lettuce, and sliced avocado.
⏱️ 5 min
- 6
Top with another baked zucchini slice, cheese side down, to complete the sandwich. Repeat with the remaining zucchini slices and fillings to make four sandwiches. Cut each sandwich in half, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Carb Zucchini Sandwich
Ingredients
For the Zucchini 'Bread'
- 2 zucchini, medium, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups shredded cheddar cheese
For the Sandwich Filling
- 1/4 cup yellow mustard
- 1 pound deli ham, thinly sliced
- 1/2 cup dill pickle slices
- 1 cup green leaf lettuce, torn into pieces
- 1 avocado, ripe, sliced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Carefully slice each zucchini lengthwise into four even 1/4-inch thick slices, creating eight 'bread' slices in total. Arrange the zucchini slices in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Brush both sides of the zucchini slices with olive oil. Season evenly with kosher salt and freshly ground black pepper. Sprinkle the shredded cheddar cheese generously over one side of each zucchini slice.
⏱️ 5 min - 4
Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and golden brown, and the zucchini is tender-crisp. The edges of the cheese should be slightly crispy. Remove from the oven and let cool on the baking sheet for a few minutes to firm up.
⏱️ 20 min•🌡️ 400 - 5
To assemble the sandwiches, take one baked zucchini slice (cheese side up) and spread a layer of yellow mustard over the cheese. Layer with deli ham, dill pickle slices, green leaf lettuce, and sliced avocado.
⏱️ 5 min - 6
Top with another baked zucchini slice, cheese side down, to complete the sandwich. Repeat with the remaining zucchini slices and fillings to make four sandwiches. Cut each sandwich in half, if desired, and serve immediately.
⏱️ 5 min