Do you have to peel zucchini for zucchini bread?

No need to peel! The skin provides structure, a slight crunch, and additional nutrients. It also helps hold the sandwich fillings in place without breaking or becoming too soft.

How do you get moisture out of zucchini for bread?

The easiest method is to slice the zucchini, sprinkle with salt, and let it sit for 10–15 minutes. The salt draws out excess water. Blot each slice with a paper towel before cooking to prevent sogginess.

Does zucchini need to be peeled for baking?

No. When baking zucchini slices, keeping the peel on improves the texture and ensures they stay intact. Plus, it gives that gentle bite we associate with a good sandwich crust.

How do you serve zucchini for 6 months?

To serve zucchini long-term, slice and grill it, then freeze the pieces between layers of parchment paper in a freezer-safe container. When needed, thaw, reheat, and use in your next Zucchini Breadwich without compromising flavor or texture.

Zucchini Breadwich Recipe keto 5-Minute Sandwich You’ll Love

Name: Zucchini Breadwich: Easy, Healthy, and Low-Carb Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Healthy
Ingredients: 2 medium zucchinis; 1 tablespoon olive oil; Salt (for sweating moisture); 1/2 cup cooked protein (chicken, tuna, or turkey slices); 2 slices of cheese (cheddar, mozzarella, or feta); 1/2 cup greens (spinach or arugula); Optional: pesto, mustard, sriracha mayo for flavor

Description

A light, low-carb sandwich alternative made with grilled zucchini slices instead of bread. Packed with flavor and nutrients, it’s perfect for keto, gluten-free, or healthy meal plans.

Ingredients

Scale

2 medium zucchinis

1 tablespoon olive oil

Salt (for sweating moisture)

1/2 cup cooked protein (chicken, tuna, or turkey slices)

2 slices of cheese (cheddar, mozzarella, or feta)

1/2 cup greens (spinach or arugula)

Optional: pesto, mustard, sriracha mayo for flavor

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Instructions

1. Slice the zucchini lengthwise into 1/4-inch planks.

2. Sprinkle both sides with salt and let them sit for 10–15 minutes to draw out moisture.

3. Pat each slice dry with a paper towel.

4. Lightly brush the slices with olive oil.

5. Grill or bake the zucchini slices at 400°F (200°C) for 12–15 minutes until softened and lightly golden.

6. Let the slices cool slightly.

7. Layer cheese, protein, and greens between two slices to form your breadwich.

8. Optional: Press in a skillet for 1–2 minutes on each side until warmed and slightly crisp.

9. Serve warm or cold. Store extras in an airtight container in the fridge for up to 1 day.

Notes

No need to peel the zucchini—its skin helps hold shape and adds texture.

To freeze prepped zucchini, layer between parchment and store in a freezer-safe container.

Go light on wet spreads to prevent slippage.

Try adding sliced tomatoes, roasted red peppers, or avocado for variety.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Lunch
Method: Grilling
Cuisine: Healthy

Nutrition

Serving Size: 1 breadwich
Calories: 220
Sugar: 3g
Sodium: 250mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 14g
Cholesterol: 40mg