Low-carb zucchini breadwich—crispy, cheesy veggie layers sandwich your favorite fillings for a gluten-free, guilt-free, flavor-packed lunch alternative.
Why You’ll Love This Recipe
- Low-carb and gluten-free: A nutritious alternative to traditional sandwich bread.
- Crispy and cheesy: Baked layers of cheddar and zucchini make a crave-worthy base.
- Highly customizable: Swap in your favorite deli meats, spreads, and veggies.
- Quick and easy: Ready in just 30 minutes, no special equipment required.
- Perfect for meal prep: Great for a packed lunch or post-workout meal.
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
Directions
- Preheat oven to 400°F (200°C).
- Thinly slice the zucchini lengthwise using a mandoline or vegetable peeler.
- Lay zucchini slices on paper towels and pat dry to remove excess moisture.
- Line a baking tray with parchment paper. Sprinkle half the cheddar cheese in a rectangular shape to form the base layer.
- Lay zucchini slices over the cheese, overlapping to form a solid layer. Sprinkle with garlic powder and smoked paprika.
- Top with the remaining cheese, creating a cheesy “sandwich” structure.
- Bake for 14–15 minutes, or until edges are golden and cheese is crisp.
- Let cool slightly, then cut the baked zucchini cheese layer in half to create two “bread” slices.
- On one slice, spread avocado mayo and mustard. Layer with chicken, lettuce, tomato, red onion, avocado, and everything bagel seasoning.
- Top with the second zucchini “bread” slice. Cut diagonally and serve immediately.
Servings And Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 1
- Calories per serving: ~420 kcal
Variations
- Meat-free: Use grilled tofu, tempeh, or hummus instead of chicken.
- Spicy kick: Add jalapeño slices or spicy mayo for heat.
- Different cheese: Try mozzarella, provolone, or pepper jack for varied flavor.
- Breakfast style: Add a fried egg for a morning-friendly sandwich.
- Pesto twist: Replace mayo with pesto for an herby upgrade.
Storage/Reheating
Best enjoyed fresh for maximum crispiness.
To prep ahead, bake the zucchini-cheese “bread” and store in an airtight container for up to 2 days. Reheat in the oven or air fryer to restore texture before assembling the sandwich. Avoid microwaving, as it may cause sogginess.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash works similarly and adds a touch of sweetness.
What’s the best way to slice the zucchini?
A mandoline gives thin, even slices, but a vegetable peeler or sharp knife also works well.
Can I make it dairy-free?
Use dairy-free cheese alternatives that melt well, like vegan cheddar shreds.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in fat and protein, making it great for keto diets.
Can I bake the zucchini layer ahead of time?
Absolutely. Just store in the fridge and reheat before building your sandwich.
Will the zucchini get soggy?
Not if you pat it dry thoroughly before baking and let the finished layer rest briefly before assembling.
Can I add more vegetables?
Yes—grilled bell peppers, cucumbers, or spinach all work well inside the sandwich.
Does it hold together like regular bread?
It’s slightly more delicate, but the melted cheese helps keep the structure stable.
Can I freeze the zucchini bread?
It’s not recommended, as freezing may affect texture, but the cheese layer can be pre-baked and chilled.
What can I serve with it?
Pair with a side salad, soup, or veggie chips for a complete, balanced meal.
Conclusion
The zucchini breadwich is a delicious, creative way to enjoy a sandwich without the carbs or gluten. With its crispy cheese edges and fresh, flavorful fillings, this dish is as satisfying as it is wholesome. Whether you’re watching your carbs or just looking for a fun kitchen experiment, this is a must-try sandwich alternative that won’t disappoint.
Print
Zucchini Breadwich
- Total Time: 30 minutes
- Yield: 1 serving 1x
- Diet: Gluten Free
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