Gluten-free zucchini sandwich: ready in 20 minutes and packed with flavor!
If you want a tasty, gluten-free, low carb dinner idea, this zucchini sandwich is the perfect choice. Instead of traditional bread, it uses fresh zucchini thinly sliced and baked with grated mozzarella (or scamorza) cheese for a flavorful, low-carb base. The filling combines cream cheese, quality ham, and crispy arugula, creating a perfect balance of flavors and textures: the delicacy of the zucchini, the creaminess of the cheese, and the freshness of the vegetables .Perfect to serve warm or cold, this zucchini sandwich is ideal for those on a gluten-free, ketogenic diet or who simply want a healthy, nutritious, and flavor-packed dish ready in minutes.
Ingredients
Materials
- Baking tray
- Baking paper
- Knife
- Cutting board
Preparation
Preheat the oven to 350°F/180°C in static mode. Thoroughly wash the zucchini, trim the ends and cut them into thin rounds, keeping the same thickness to ensure even cooking.
Line a baking sheet with baking paper. Arrange the zucchini slices slightly overlapping each other to form a compact rectangle (for example 6x6 slices) that will serve as the base of the sandwich.
Drizzle the zucchini base with a drizzle of extra virgin olive oil, sprinkle with salt and ground black pepper, then evenly distribute grated mozzarella cheese (you can use your favorite cheese if it melts easily).
Bake at 350°F/180°C for 12 minutes, then increase the temperature to 390°F/200°C and continue baking for another 4 minutes, until the cheese is melted and slightly golden. Remove from the oven and let cool to firm up the cheese.
Gently flip the zucchini base over with the help of a spatula and spread cream cheese evenly over the surface.
Stuff with ham and some arugula (previously washed and dried).
Close the zucchini sandwich by folding the base over itself. Enjoy!
Observations
How to replace grated mozzarella in a gluten-free zucchini sandwich without losing flavor?
You can opt for smoked scamorza or other stringy cheeses to maintain the stringy texture and intense flavor. Alternatively, try a mix of low-carb cheeses for a lighter but flavor-packed version.
What nutritional benefits does using zucchini instead of bread in a sandwich offer?
Zucchini is naturally gluten-free, low in carbohydrates and calories, but high in fiber, vitamins, and minerals. Replacing bread with zucchini makes the sandwich lighter, digestible, and suitable for gluten free, ketogenic, and low carb diets.
How to prevent zucchini slices from releasing too much water during cooking?
Slice zucchini evenly and thinly, salt them lightly and let them rest 10 minutes to let excess water escape, then pat them dry. Cook them at a moderate temperature and let them cool slightly before serving, so they will retain a firm texture.
Can the zucchini sandwich be made in advance and stored for the next day?
Yes, you can assemble the sandwich in advance and store it in the refrigerator in an airtight container. For best yield, consume it within 24 hours and warm it briefly before enjoying, so the cheese will return soft and the arugula will retain freshness and crunch.
What variations should you try to make the zucchini sandwich even tastier?
You can flavor it with oregano, black pepper or herbs, replace the cooked ham with turkey, bresaola or smoked salmon. You can also roll it to make a "burrito".
Can I make the gluten-free zucchini sandwich in a vegetarian version as well?
Yes, just replace the cooked ham with alternatives such as hummus, marinated tofu or grilled peppers. This way you will get a meal that is light, nutritious and suitable for those on a vegetarian diet.
Cookware
Attributes
PetitChef_Official
Rate this recipe