Description
Low-carb zucchini breadwich—crispy, cheesy zucchini layers hug your favorite fillings for a gluten-free, flavor-packed, guilt-free lunch fix.
Ingredients
1 large zucchini
1 cup shredded cheddar cheese (divided)
1/4 tsp garlic powder
1/4 tsp smoked paprika (optional)
1 tbsp avocado mayo
1 tsp mustard
3 oz sliced organic chicken (or turkey)
2 lettuce leaves
2–3 tomato slices
A few slices of red onion
1/3 avocado, sliced
A sprinkle of everything bagel seasoning
Instructions
Preheat oven to 400°F (200°C).
Thinly slice zucchini lengthwise using a mandoline or vegetable peeler.
Pat slices dry with paper towels to remove moisture.
Line a baking tray with parchment paper. Sprinkle half the cheese in a rectangle on the tray.
Arrange zucchini slices on the cheese, slightly overlapping. Season with garlic powder and smoked paprika.
Sprinkle remaining cheese on top and bake for 14–15 minutes until golden and crisp.
Let cool, then cut in half to form two “bread” slices.
Spread avocado mayo and mustard on one side. Add chicken, lettuce, tomato, onion, avocado, and bagel seasoning.
Top with the second zucchini “bread” slice, slice diagonally, and serve immediately.
Notes
Use dairy-free cheese for a completely dairy-free option.
Best enjoyed fresh to maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American