Zucchini Breadwich: Easy, Healthy, and Low-Carb Delight
A light, low-carb sandwich alternative made with grilled zucchini slices instead of bread. Packed with flavor and nutrients, it’s perfect for keto, gluten-free, or healthy meal plans.
Ingredients
Scale
- 2medium zucchinis
- 1 tablespoonolive oil
- Salt (for sweating moisture)
- 1/2 cupcooked protein (chicken, tuna, or turkey slices)
- 2slices of cheese (cheddar, mozzarella, or feta)
- 1/2 cupgreens (spinach or arugula)
- Optional: pesto, mustard, sriracha mayo for flavor
Instructions
- 1. Slice the zucchini lengthwise into 1/4-inch planks.
- 2. Sprinkle both sides with salt and let them sit for 10–15 minutes to draw out moisture.
- 3. Pat each slice dry with a paper towel.
- 4. Lightly brush the slices with olive oil.
- 5. Grill or bake the zucchini slices at 400°F (200°C) for 12–15 minutes until softened and lightly golden.
- 6. Let the slices cool slightly.
- 7. Layer cheese, protein, and greens between two slices to form your breadwich.
- 8. Optional: Press in a skillet for 1–2 minutes on each side until warmed and slightly crisp.
- 9. Serve warm or cold. Store extras in an airtight container in the fridge for up to 1 day.
Notes
No need to peel the zucchini—its skin helps hold shape and adds texture.
To freeze prepped zucchini, layer between parchment and store in a freezer-safe container.
Go light on wet spreads to prevent slippage.
Try adding sliced tomatoes, roasted red peppers, or avocado for variety.
Nutrition
- Calories: 220
- Sugar: 3g
- Fat: 14g
- Carbohydrates: 7g
- Protein: 14g