Crispy Zucchini “No Bread” Sandwich
Serves 220 mins prep
A low carb, keto, and gluten-free sandwich using zucchini as a bread alternative, filled with Black Forest ham, tomato, lettuce, and red onion, seasoned with Dijon mustard.
0 servings
What you need
Instructions
1. Peel zucchini into thin strips using a peeler and lightly sprinkle with salt. Let sit for 5–10 minutes. Pat dry thoroughly with paper towels. 2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Divide cheese into 2 thin rectangles (sandwich size). Lay zucchini strips slightly overlapping on top. Season with black pepper and umami seasoning (or garlic powder). Sprinkle a small amount of cheese over the top. 3. Bake for 5–10 minutes, until melted and lightly golden. Switch to broil for 2–3 minutes, until edges are crispy and deep golden. Remove and let rest for 3–5 minutes to firm up. 4. Place 1 slice of ham on each zucchini base. Layer with tomato, lettuce, and red onion. Season lightly with salt and pepper. Spread Dijon mustard on the top piece. Fold into a sandwich.