Easy Low Carb Zucchini Wraps

The BEST way to use up all that summer zucchini!

I’m admittedly not growing any zucchini in my garden this summer but when I have in the past, I always ended up with SO MUCH more squash than I could ever use up! if you’re in that boat, this is the recipe for you!

I saw versions of this recipe circulating around social media and while I couldn’t wait to try it, I figured it was one of those recipe that would not live up to the hype. But let me tell you, I WAS WRONG! I made these zucchini wraps SO MANY times and knew that I needed to share my version of the recipe.

These are truly SO GOOD and just an amazing way to use up that zucchini sitting in your fridge about to go bad. Don’t let it go to waste – make this wrap!

Let’s dive into it!

Ingredients needed

Fresh zucchini – I use 1 large zucchini to make 2 large wraps. I aim to get a zucchini that’s similar in diameter all the way down but it’s really not a big deal. These wraps are pretty forgiving!
I’ve never tried this with yellow summer squash but I assume it would work just as well.

Cheese – I’ve tried this with several different types of cheese and so far my favorite it an Italian blend of Mozzarella, parmesan, and provolone. Tillamook makes a great Italian blend!
That being said, cheddar also works well. Really just any melty cheese is great.

Spices – Anything you want here will work. I do a good sprinkle of salt, pepper, garlic powder, and Italian seasoning.

Olive oil – I used to drizzle the olive oil on but lately I have just been using an olive oil spray to keep it light.
Really any oil you prefer will work well.

How to make these zucchini wraps

The full written recipe is down in the recipe card but let’s look at the main steps!

Slice the Zucchini – using a mandolin OR very sharp knife, thinly slice the zucchini into rounds making sure that each piece is uniform in thickness. Arrange them into a square roughly 5 zucchini x 5 zucchini.

Top with seasoning and cheese – Lightly spray the zucchini with cooking oil and sprinkle on the salt, pepper, garlic powder, and Italian seasoning. Top evenly with the cheese.

Roast the zucchini wraps – roast the wraps at 400 degrees F for about 20 minutes or until the zucchini is soft and the cheese is starting to brown and bubble.

From there, simply top the wrap with whatever toppings you’d like! We love to make traditional “sandwiches” with these using lunch meat, (skipping the cheese since it’s already ON the wrap), microgreens, tomato, avocado, and pickled red onions.

Overall a SUPER simple little meal and something that we make on a REGULAR basis!

I’m telling you, this is the BEST way to use up leftover zucchini!

If you end up trying out this recipe, PLEASE PLEASE tag me on social media @foodwithfeeling ! I absolutely love to see what y’all are making from the blog.

Happy cooking!

These SUPER Easy Low Carb Zucchini Wraps come together with very minimal work and are such a delicious way to use up all of that summer zucchini! They’re a great substitute for tortillas or other traditional wraps.

Course dinner, lunch

Cuisine American

Diet Gluten Free, Low Fat, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings wraps

Calories 172kcal

Author Brita Britnell

Ingredients

1 large zucchini⅔ cup melty cheese, divided I used an Italian blend but also tried it with mozzarella – cheddar would also work great¼ teaspoon fine sea saltFreshly ground black pepper to taste¼ teaspoon garlic powderOlive oil sprayOptional: Italian seasoningFillings of choice: lunch meat greens, avocado, tomato, etc

Instructions

Pre-heat the oven to 400 degrees F and prepare a large baking sheet lined with parchment paper.

Cut the ends off of the zucchini and discard. Slice the zucchini into very thin rounds using either a mandolin or a very sharp knife. I have tested this with super thin slices and slightly chunkier slices and both turned out great, the bake time may just vary a little. The most important thing is to get the same thinkness of rounds for each piece that you cut.

Arrange the rounds into 2 wraps that are roughly 5 zucchini rounds long and 5 zucchini rounds wide with the pieces all slightly overlapping. It’s ok if there are some SMALL gaps but overall you want a solid piece with no holes.

Sprinkle each wrap evenly with salt, pepper, garlic powder, and Italian seasoning (if using). Divide the cheese evenly among the 2 wraps.

Roast for 18-25 minutes or until the zucchini is softened and the cheese is bubbling and starting to brown. Let cool slightly and then top with you desired toppings and ENJOY!