Description
Crispy, low-carb zucchini and cheese crusts filled with juicy chicken, creamy avocado, and crisp veggies. Satisfying and gluten-free.
Ingredients
2 medium zucchinis, thinly sliced lengthwise
1½ cups shredded cheese (mozzarella or cheddar)
½ teaspoon garlic powder
1 cup cooked chicken breast, shredded or sliced
1 cup fresh lettuce, washed and dried
1 tomato, sliced
½ onion, thinly sliced (optional)
½ avocado, sliced
2 tablespoons mayo or mustard
Instructions
1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Sprinkle half of the cheese into two oval or rectangle shapes on the pan.
3. Layer zucchini slices on top, slightly overlapping. Sprinkle with garlic powder.
4. Top with the remaining cheese to bind the crust.
5. Bake for 25 minutes, until edges are crisp and cheese is golden.
6. Let crusts cool slightly, then remove with a spatula.
7. Assemble with chicken, avocado, tomato, onion, lettuce, and your preferred spread.
8. Slice and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: ~310 kcal
- Fat: ~20g
- Carbohydrates: ~6g
- Protein: ~23g