Easy Low Carb Zucchini Wraps
These SUPER Easy Low Carb Zucchini Wraps come together with very minimal work and are such a delicious way to use up all of that summer zucchini! They're a great substitute for tortillas or other traditional wraps.
Servings: 2 wraps
Ingredients
- 1 large zucchini
- ⅔ cup melty cheese, divided I used an Italian blend but also tried it with mozzarella - cheddar would also work great
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- ¼ teaspoon garlic powder
- Olive oil spray
- Optional: Italian seasoning
- Fillings of choice: lunch meat greens, avocado, tomato, etc
Instructions
- Pre-heat the oven to 400 degrees F and prepare a large baking sheet lined with parchment paper.
- Cut the ends off of the zucchini and discard. Slice the zucchini into very thin rounds using either a mandolin or a very sharp knife. I have tested this with super thin slices and slightly chunkier slices and both turned out great, the bake time may just vary a little. The most important thing is to get the same thinkness of rounds for each piece that you cut.
- Arrange the rounds into 2 wraps that are roughly 5 zucchini rounds long and 5 zucchini rounds wide with the pieces all slightly overlapping. It's ok if there are some SMALL gaps but overall you want a solid piece with no holes.
- Sprinkle each wrap evenly with salt, pepper, garlic powder, and Italian seasoning (if using). Divide the cheese evenly among the 2 wraps.
- Roast for 18-25 minutes or until the zucchini is softened and the cheese is bubbling and starting to brown. Let cool slightly and then top with you desired toppings and ENJOY!
Nutrition
Calories: 172kcal | Carbohydrates: 4g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 545mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 18mg | Calcium: 282mg | Iron: 0.4mg
