Low Carb Zucchini Cheese Sandwich by @tablebymax

26 min

1 serving

🥒

1

Zucchini

🧀

150 g

Cheddar

🧄

Garlic powder

🌶️

Smoked paprika

🥬

Lettuce

🫑

Bell pepper

🧅

Red onion

🥣

2 tbsp

Greek yogurt

🥚

0.5 tbsp

Mayonnaise

🌼

Mustard

  1. Slice
    • Zucchini

    Slice the zucchini lengthwise into very thin strips and pat dry well.

  2. Spread
    • Cheddar

    Spread the cheddar in a rectangle on a baking tray lined with parchment paper.

  3. Place
    • Zucchini

    Place the zucchini slices on top, slightly overlapping.

  4. Season
    • Garlic powder

    Season with garlic powder and smoked paprika.

  5. Sprinkle
    • Cheddar

    Sprinkle the remaining cheddar on top.

  6. Bake

    Bake at 200 degrees for about 15-17 minutes until the cheese is golden and crispy.

  7. Cool

    Let it cool briefly.

  8. Mix
    • Greek yogurt
    • Mayonnaise

    Mix the Greek yogurt, mayonnaise and mustard.

  9. Top
    • Lettuce
    • Bell pepper
    • Red onion

    Top the zucchini cheese bread with sauce, lettuce, bell pepper and red onion.

  10. Fold

    Fold it once like a sandwich.

Low Carb Zucchini Cheese Sandwich by @tablebymax

26 min

1 serving

🥒

1

Zucchini

🧀

150 g

Cheddar

🧄

Garlic powder

🌶️

Smoked paprika

🥬

Lettuce

🫑

Bell pepper

🧅

Red onion

🥣

2 tbsp

Greek yogurt

🥚

0.5 tbsp

Mayonnaise

🌼

Mustard

Preparation Steps

  1. Step 1/10

    Slice the zucchini lengthwise into very thin strips and pat dry well.

    🥒Zucchini
    🔪Knife
    🪵Cutting board

  2. Step 2/10

    Spread the cheddar in a rectangle on a baking tray lined with parchment paper.

    🧀Cheddar
    🍳Baking tray
    📜Parchment paper

  3. Step 3/10

    Place the zucchini slices on top, slightly overlapping.

    🥒Zucchini
    🍳Baking tray

  4. Step 4/10

    Season with garlic powder and smoked paprika.

    🧄Garlic powder
    🌶️Smoked paprika

  5. Step 5/10

    Sprinkle the remaining cheddar on top.

    🧀Cheddar
    🍳Baking tray

  6. Step 6/10

    Bake at 200 degrees for about 15-17 minutes until the cheese is golden and crispy.

    🍳Baking tray

  7. Step 7/10

    Let it cool briefly.

  8. Step 8/10

    Mix the Greek yogurt, mayonnaise and mustard.

    🥣Greek yogurt
    🥚Mayonnaise
    🌼Mustard
    🥣Mixing bowl
    🥄Spoon

  9. Step 9/10

    Top the zucchini cheese bread with sauce, lettuce, bell pepper and red onion.

    🥬Lettuce
    🫑Bell pepper
    🧅Red onion
    🥄Spoon

  10. Step 10/10

    Fold it once like a sandwich.

Composition

Ingredients

Types

Vegetables, Dairy, Spices, Condiments

Ingredients

Zucchini, Cheddar, Garlic powder, Smoked paprika, Lettuce, Bell pepper, Red onion, Greek yogurt, Mayonnaise, Mustard

Notes

Zucchini (large, sliced lengthwise into very thin strips), Cheddar (grated), Garlic powder (to taste), Smoked paprika (to taste), Lettuce (amount not given), Bell pepper (amount not given), Red onion (amount not given), Mustard (amount not given)

Allergens

Milk, Eggs, Mustard

Dietetics

Dietary regimen

Pescatarian, Nut-Free, High-Protein, Low-Carb, Keto, Sugar-Free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 26g, Carbohydrates: 10g, Fat: 31g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 480mg, Sodium: 780mg, Potassium: 450mg, Iron: 1.2mg

Vitamins

Vitamin A: 900IU, Vitamin C: 25mg, Vitamin K: 15mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

16 minutes

Overall

26 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Baking tray, Parchment paper, Mixing bowl, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@tablebymax

Origin

Cuisine

German

Geographic

Germany, Europe

Various

Aspect

Texture

Crunchy, Melty, Creamy

Flavors

Savory, Smoky, Tangy, Cheesy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Zucchini cheese bread (unfilled) : 2 days (store in an airtight container in the fridge,reheat in oven or air fryer to restore crispiness), Assembled sandwich : same day (best eaten fresh to avoid sogginess from vegetables and sauce), Yogurt-mustard sauce : 2 days (store separately in a sealed container in the fridge)