Smoked Salmon Zucchini Wrap

Total Time: 30–35 minutes
Serving Size: 1 sandwich
Calories: 290 Fat: 22g Carbs: 7g Protein: 20g

Ingredients

• 1 medium zucchini

• ¼ cup grated parmesan cheese (20g)

• Salt & pepper, to taste

• 2 oz smoked salmon (56g)

• 2 tbsp cream cheese (30g)

• 1 small handful spinach

• 2–3 cherry tomatoes, sliced (optional)

Instructions

1. Preheat your oven:
   Preheat to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. Prepare the zucchini “bread”:
   Slice the zucchini lengthwise into 6 to 8 thin, flat slices, about ¼ inch thick. These will serve as your sandwich “bread.” Use a mandoline or sharp knife for even slices.

3. Remove excess moisture:
   Lay the slices on a clean towel or paper towels and gently press to remove moisture. Zucchini holds a lot of water, and this step helps prevent soggy results.

4. Season and bake:
   Sprinkle some of the parmesan on the baking sheet first, then lay the zucchini slices over it. Top each slice with more parmesan, salt, and pepper. Bake for 18–20 minutes, until the edges are golden and the slices are lightly crisp. Let them cool for 5 minutes to firm up.

5. Build your sandwich:
   Spread cream cheese on one cooled zucchini slice. Layer on the smoked salmon, spinach, and tomato slices.

6. Finish & enjoy:
   Top with another zucchini slice. You can enjoy this open-faced (with just one slice) or as a full sandwich using two. Eat immediately for the best texture.

Tips

• Slice zucchini evenly so it bakes uniformly.

• Patting dry is key to avoid sogginess.

• Optional: Broil for 1–2 minutes at the end for extra crispiness.

• Customize with avocado, red onion, or cucumber slices for extra flavor and texture.