Low‑Carb Zucchini Buns

Light, cheesy low‑carb buns made from shredded zucchini and mozzarella — great as a sandwich base or snack. They bake up crisp at the edges and hold fillings well so you won't miss regular bread.

Yield

Time

37 minutes

Rating

—

Ingredients

2 large zucchini, shredded (about 3–4 cups shredded)

2 pinches salt (about 1/8 tsp)

1 tsp garlic powder

1 cup shredded mozzarella cheese, divided (about 4 oz)

Avocado oil spray or other nonstick spray

Optional toppings/fillings: tomato slices, romaine lettuce, red onion, sliced ham or other deli meats

Instructions

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray the parchment with avocado oil.

Step 2

Shred the zucchini and place the shreds in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible — the drier the better so the buns hold together.

Step 3

Transfer the drained zucchini to a bowl. Add 2 pinches salt (about 1/8 tsp), 1 tsp garlic powder, and 3/4 cup of the shredded mozzarella. Mix thoroughly until evenly combined.

Step 4

Divide the mixture into 4 equal portions on the prepared baking sheet. Press each portion into a flattened round (bun) about 3–4 inches wide. If desired, sprinkle the remaining 1/4 cup mozzarella on top of each bun.

Step 5

Bake at 400°F (200°C) for 20–22 minutes, or until the buns are set and lightly golden at the edges.

Step 6

Remove from the oven and let the buns cool completely on the sheet for at least 5–10 minutes (cooling helps them firm up and makes them easier to handle).

Step 7

Assemble sandwiches: spread each bun base with about 2 tbsp protein mayo (recipe below), add tomato, lettuce, red onion, ham or preferred fillings, then top with the other bun half and serve.