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.

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

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 your desired toppings and ENJOY!

Prep: 10 minutes mins Cook: 20 minutes mins Total: 30 minutes mins Servings: 2 wraps

Nutrition

Calories: 172kcal, Carbohydrates: 4g, Protein: 10g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 38mg, Sodium: 545mg, Potassium: 289mg, Fiber: 1g, Sugar: 3g, Vitamin A: 573IU, Vitamin C: 18mg, Calcium: 282mg, Iron: 0.4mg