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Unfussy Low Carb Zucchini Wraps on the Stove
Ingredients needed How to make these zucchini wraps The full written recipe is down in the recipe card but let’s
- Serves 2 wraps
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
The DEPENDABLE 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 dish 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 DEEPLY GOOD and only an standout 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 genuinely not a big deal. These wraps are pretty forgiving!
I’ve never tried this with yellow summer squash but I assume it would work simply as well. - Cheese – I’ve tried this with several different types of cheese and so far my go-to it an Italian blend of Mozzarella, parmesan, and provolone. Tillamook makes a great Italian blend!
That being said, cheddar also works well. Genuinely simply 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 only been using an olive oil spray to keep it light.
Truly 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 quite 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! Worth a second batch to make old-style “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 TRULY simple little meal and something that we make on a REGULAR basis!
I’m telling you, this is the GO-TO way to use up leftover zucchini!
If you end up trying out this dish, PLEASE PLEASE tag me on social media @! I completely love to see what y’all are making from the blog.
Happy cooking!
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The recipe
Unfussy Low Carb Zucchini Wraps on the Stove
These ESPECIALLY Straightforward Low Carb Zucchini Wraps come together with quite minimal work and are such a satisfying way to use up all of that summer zucchini! They're a great substitute for tortillas or other old-style wraps.
- Serves 2 wraps
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- 1 large zucchini
- ⅔ cup melty cheese, divided (I used an Italian blend but also tried it with mozzarella – cheddar would also work great)
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- ¼ teaspoon garlic powder
- Olive oil spray
- Optional: Italian seasoning
- Fillings of choice: lunch meat (greens, avocado, tomato, etc)
Method
- 1
Pre-heat the oven to 400 degrees F and prepare a large baking sheet lined with parchment paper.
- 2
Cut the ends off of the zucchini and discard. Slice the zucchini into particularly thin rounds using either a mandolin or a particularly sharp knife. I have tested this with especially thin slices and slightly chunkier slices and both turned out great, the bake time may simply vary a little. The most important thing is to get the same thinkness of rounds for each piece that you cut.
- 3
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.
- 4
Sprinkle each wrap evenly with salt, pepper, garlic powder, and Italian seasoning (if using). Divide the cheese evenly among the 2 wraps.
- 5
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!
Per serving
- Calories172 kcal
- Carbohydrates4 g
- Protein10 g
- Fat13 g
- Saturated Fat7 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat3 g
- Cholesterol38 mg
- Sodium545 mg
- Potassium289 mg
- Fiber1 g
- Sugar3 g
- Vitamin A573 IU
- Vitamin C18 mg
- Calcium282 mg
- Iron0.4 mg
