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Crispy Zucchini “No Bread” Sandwich

Low Carb, Keto, Gluten Free sando that always hits the spot! Even my picky eaters loved it! 🥒🥪
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Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

Filling:
  • 2 large slices Black Forest ham about 4–6 oz / 115–170 g total
  • 1 medium tomato sliced (5 oz / 140 g)
  • 2-4 leaves lettuce 20–40 g
  • ¼ small red onion thinly sliced (1–2 oz / 30–60 g)
  • 1-2 teaspoon Dijon mustard 5–10 g

Method
 

Prepare the zucchini
  1. Peel zucchini into thin strips using a peeler
  2. Lightly sprinkle with salt
  3. Let sit for 5–10 minutes
  4. Pat dry thoroughly with paper towels
Build the base
  1. Preheat oven to 425°F (220°C)
  2. Line a baking sheet with parchment paper
  3. Divide cheese into 2 thin rectangles (sandwich size)
  4. Lay zucchini strips slightly overlapping on top
  5. Season with black pepper and umami seasoning (or garlic powder)
  6. Sprinkle a small amount of cheese over the top
Bake and crisp
  1. Bake for 5–10 minutes, until melted and lightly golden
  2. Switch to broil for 2–3 minutes, until edges are crispy and deep golden
  3. Remove and let rest for 3–5 minutes to firm up
Assemble
  1. Place 1 slice of ham on each zucchini base
  2. Layer with tomato, lettuce, and red onion
  3. Season lightly with salt and pepper
  4. Spread Dijon mustard on the top piece
  5. Fold into a sandwich