World · Keto
Zucchini Cheese Breadwich
Two crispy zucchini-cheddar flatbreads baked on parchment, then sandwiched around grilled chicken, avocado, tomato, red onion, and everything-bagel seasoning. Low-carb bread that actually crisps.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
7g Net carbs
43g Protein
38g Fat
590 Calories
Per serving
Ingredients
- 1 (300g) Large zucchini, thinly sliced (mandoline)
- 1.5 cups (170g) Sharp cheddar, shredded
- 1/2 tsp Garlic powder
- 1/2 tsp Smoked paprika
- 6 oz (170g) Cooked chicken breast, sliced
- 1/2 (75g) Avocado, sliced
- 2 slices (50g) Tomato, sliced
- 2 tbsp (15g) Red onion, thinly sliced
- 2 leaves Romaine lettuce
- 1 tbsp Avocado mayo
- 1 tsp Yellow mustard
- 1 tsp Everything bagel seasoning
- to taste Salt
Method
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
- Lay the zucchini slices on a paper towel, salt lightly, and pat dry after 5 minutes.
- Scatter half the cheddar on the parchment in two rectangles. Lay the zucchini slices slightly overlapping on top of each rectangle. Dust with garlic powder and smoked paprika, then top with the remaining cheddar.
- Bake 14-15 minutes until the edges are golden and the cheese is crisp. Cool 3-4 minutes before lifting off the parchment.
- Spread avocado mayo and mustard on one flatbread. Layer with romaine, chicken, avocado, tomato, and red onion. Sprinkle everything seasoning on top.
- Close with the second flatbread, slice in half diagonally, and serve.
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