How do I store zucchini flatbread sandwiches?

Let your cheesy zucchini flatbread wraps cool fully before wrapping them in parchment and foil. Store in the refrigerator, where they’ll keep well for 2–3 days. For best texture, reheat in a skillet or toaster oven instead of a microwave.

Why is my zucchini flatbread wrap soggy in the middle?

Excess moisture is usually the culprit. Always pat the zucchini slices dry with paper towels before baking. Don’t skip this step—it’s what keeps cheesy zucchini flatbread wraps from turning mushy.

Can I make cheesy zucchini flatbread wraps without a mandoline?

Absolutely. A sharp knife works well—just slice slowly and aim for consistent thinness. Uniform zucchini slices ensure your wraps bake evenly.

How do I know when cheesy zucchini wraps are done baking?

The edges of the cheese should turn golden and bubbly, and the zucchini should look slightly browned. That’s when you know your cheesy zucchini flatbread wraps are ready to cool and fold.

Can I use different vegetables in zucchini flatbread wraps?

Yes. Try eggplant, yellow squash, or shredded carrots. Just remove moisture before baking so your cheesy zucchini flatbread wraps stay crisp and sturdy.

Why do my zucchini wraps fall apart when folded?

They’re probably too hot when you handle them. Let your wraps rest for 2–3 minutes after baking. This helps the cheese set and keeps everything together.

Cheesy Zucchini Flatbread Wraps: Low-Carb recipe you'll love

Name: Cheesy Zucchini Flatbread Wraps
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 wraps
Cuisine: Low-Carb, Gluten-Free
Ingredients: 1 medium zucchini, thinly sliced; 3 oz shredded mozzarella cheese; 1 tsp everything bagel seasoning (or preferred seasoning); Optional: sliced turkey, tomato, mixed greens, avocado, hummus

Description

Crispy, low-carb cheesy zucchini flatbread wraps made with just 3 ingredients. These wraps fold perfectly, hold together, and are completely gluten-free.

Ingredients

Scale

1 medium zucchini, thinly sliced

3 oz shredded mozzarella cheese

1 tsp everything bagel seasoning (or preferred seasoning)

Optional: sliced turkey, tomato, mixed greens, avocado, hummus

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Instructions

1. Preheat oven to 400°F (205°C) and line a baking tray with parchment paper.

2. Pat zucchini slices dry using paper towels to remove moisture.

3. Sprinkle 1/3 of the shredded cheese into a rectangle on the parchment.

4. Layer zucchini slices over cheese in slightly overlapping rows.

5. Sprinkle seasoning and then top with remaining shredded cheese.

6. Bake for 20–25 minutes until edges are golden and bubbly.

7. Let cool for 2–3 minutes so cheese sets.

8. Add fillings, fold gently, and serve.

Notes

For best results, use freshly grated cheese instead of pre-shredded.

Let wraps rest before folding to prevent breaking.

Try variations like taco spice or Italian herbs.

Reheat in toaster oven or skillet, not microwave.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baked
Cuisine: Low-Carb, Gluten-Free

Nutrition

Serving Size: 1 wrap
Calories: 144
Sugar: 3g
Sodium: 404mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 11g
Cholesterol: 34mg