Zucchini Cheese Wraps
A zucchini and cheese wrap which is a delicious low-carb, grain-free option—great for keto or clean eating plans. This is a simple and flexible recipe that you can use as a base, with options to make it crispy, cheesy, and satisfying.
Ingredients
- 1 medium-large zucchini cut into 1/8" circles
- 1/2 teaspoon salt for sweating zucchini
- 1 egg
- 1/2 cup shredded mozzarella
- 1/4 cup shredded parmesan or cheddar for a different flavor
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: herbs like basil oregano, cayenne pepper or chives
Instructions
- Preheat oven to 400°F (or use a large air fryer or stovetop method).
- Cut zucchini into 1/8" rounds and place in a clean kitchen towel or cheesecloth. Sprinkle with salt and let sit 10 minutes to draw out moisture. Squeeze as much liquid out as possible.
- In a bowl, combine the drained zucchini rounds with egg, shredded cheeses, garlic powder, and black pepper.
- Line a baking sheet with parchment paper. Place mixture into a rectangle, flattening evenly to about 1/8 inch thick.
- Bake for 15–18 minutes or until golden and edges begin to crisp. Let cool for a few minutes before peeling off the paper.
- Use as a wrap: Fill with your choice of fillings like turkey and avocado, scrambled eggs and bacon, or sautéed veggies and hummus.
Notes
For a crispier texture, flip halfway through or bake longer.
These can also be made in a nonstick skillet over medium heat like a pancake, cooking each side 3–4 minutes.
Store in the fridge between layers of parchment. Reheat in a pan to re-crisp before using.
These can also be made in a nonstick skillet over medium heat like a pancake, cooking each side 3–4 minutes.
Store in the fridge between layers of parchment. Reheat in a pan to re-crisp before using.