Zucchini Breadwich
A low-carb, gluten-free sandwich using thinly sliced zucchini and melted cheese as the 'bread.' Crispy, cheesy, and totally customizable—this is a creative, nutritious alternative to traditional sandwiches.
Equipment
- Oven
- Mandoline or knife
- Baking sheet
- Parchment paper
- Paper Towels
- Spatula or knife
Ingredients
Zucchini 'Bread'
- 1 large zucchini sliced lengthwise, 1/8-inch thick
- 1 cup sharp cheddar cheese divided
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
Sandwich Filling
- 1 tbsp avocado mayonnaise
- 1 tsp Dijon mustard
- 3 oz sliced organic chicken breast
- 2 butter lettuce leaves
- 2-3 slices tomato thick slices
- 3-4 slices red onion thin slices
- 1/3 ripe avocado sliced
- everything bagel seasoning
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Thinly slice the zucchini lengthwise using a mandoline or sharp knife (about 1/8 inch thick).
- Lay slices on paper towels and pat dry thoroughly to remove moisture.
- Sprinkle half the cheese on parchment paper in a 6x8-inch rectangle.
- Arrange zucchini slices over the cheese in overlapping layers to form a solid sheet. Season with garlic powder and smoked paprika.
- Top with remaining shredded cheese to form a cheese-zucchini-cheese structure.
- Bake for 14-15 minutes until golden and crispy at the edges. Let cool for 2-3 minutes.
- Cut the zucchini-cheese layer in half to form two bread slices.
- Spread avocado mayo and Dijon mustard on one slice. Add chicken, lettuce, tomato, red onion, and avocado. Sprinkle with bagel seasoning.
- Top with the second slice and cut diagonally. Serve immediately.
Notes
Avoid microwaving the zucchini base—it gets soggy. For meal prep, you can store the cooked base for up to 2 days in an airtight container in the fridge. Reheat in the oven or air fryer before assembling.