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XXL Zucchini Sandwich
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XXL Zucchini Sandwich The Low Carb, High Flavor Baked Zucchini and Mozzarella Sandwich

Fresh zucchini sliced paper-thin into rounds, topped with shredded mozzarella and baked until golden and firm, then used as bread for a generously filled sandwich layered with cream cheese, peppery arugula, ripe tomato, creamy avocado, and smoked salmon or grilled chicken a completely bread-free, naturally gluten-free, genuinely satisfying sandwich that looks and tastes better than most traditional versions.
Prep Time10 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Servings: 2

Ingredients

  • For the Zucchini Bread Rounds:
  • 1 large fresh zucchini firm and heavy without soft spots — larger zucchini produce wider rounds that work better as sandwich components
  • Shredded mozzarella cheese — enough to cover all rounds generously low-moisture part-skim shredded mozzarella — Sargento, Kraft, or store brand
  • Extra virgin olive oil for drizzling over rounds before baking
  • For the Filling:
  • Cream cheese softened to room temperature Philadelphia or any full-fat cream cheese
  • Fresh arugula baby arugula slightly less peppery — available in salad greens section of most supermarkets
  • 1 ripe tomato sliced heirloom tomato for best flavor and visual impact
  • 1 ripe Hass avocado sliced should give slightly when pressed — fully ripe is essential
  • Smoked salmon OR grilled or rotisserie chicken sliced or shredded choose based on preference — smoked salmon for luxurious briny quality, chicken for lighter more neutral option

Instructions

  • Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  • Using a sharp knife or mandoline slicer cut zucchini into rounds approximately 2 millimeters thick — slice as evenly as possible for uniform baking — consistent thickness is critical for even results.
  • Arrange zucchini rounds in a single even layer on prepared parchment-lined baking sheet — do not overlap.
  • Drizzle or brush a small amount of extra virgin olive oil over each round.
  • Top each round with a generous even layer of shredded mozzarella covering the entire surface from edge to edge — full coverage is essential as cheese is both the flavor and structural element.
  • Place baking sheet on center rack of preheated oven and bake for 15 minutes until mozzarella is fully melted bubbling and turning golden at the edges and zucchini underneath has softened and lost significant moisture.
  • Remove from oven and allow baked rounds to cool on baking sheet for 5–10 minutes until mozzarella sets from molten state into a firmer more cohesive layer bonded to zucchini — do not rush this cooling step.
  • Take one cooled mozzarella-topped zucchini round and spread a generous layer of softened cream cheese over the cheese surface spreading all the way to the edges.
  • Layer on a handful of fresh arugula.
  • Add sliced ripe tomato on top of arugula.
  • Layer sliced ripe avocado on top of tomato.
  • Add chosen protein — smoked salmon slices or sliced or shredded grilled chicken — on top of avocado.
  • Top with a second mozzarella-topped zucchini round placing it mozzarella side facing down toward the filling.
  • Press gently to hold sandwich together.
  • Drizzle a small amount of extra virgin olive oil over the top of the assembled sandwich.
  • Serve immediately.