Low Carb Zucchini Cheese Flatbreads
Low carb • Sugar-free zucchini cheese flatbreads — 20 minutes, six folds
These are low-carb zucchini cheese flatbreads, not flour wraps. Squeezed zucchini, eggs, and mozzarella cook into gold pancakes, then fold around extra cheese and dill, like the photo. Twenty minutes. No flour, no tortillas, no sugar.
Six flatbreads. Squeeze the zucchini dry or they stay wet.
Folds: 6
Why you’ll love these flatbreads
- 10g protein per fold — eggs and mozzarella
- 4g net carbs — zucchini, no flour
- About 20 minutes, one skillet
- Gold spotted folds, melted cheese, dill, like the photo
- No boxed mix, no sugar
- They hold if you squeeze the zucchini dry
Health notes
- Protein: Eggs and cheese carry the fold.
- Lower carb than tortillas: No flour. Close to keto at 4g net.
- Six folds: Macros are per flatbread, not the plate.
- Flour or extra un-squeezed zucchini will jump the carbs and water. Squeeze it hard.
Key element — dry zucchini, then fold while hot
Wet shreds steam instead of brown. Squeeze the zucchini dry, mix with beaten eggs, cook thin rounds until gold, then fill with cheese and dill and fold, like the photo.
Diabetic-Friendly
Low Carb Zucchini Cheese Flatbreads
- Prep10 min
- Cook10 min
- Total20 min
- Calories160 kcal
Ingredients
Instructions
- Squeeze. Salt the shredded zucchini 5 minutes. Squeeze hard in a towel until dry.
- Batter. Mix zucchini, eggs, 1/2 cup mozzarella, salt, and pepper.
- Cook. Heat oil in a skillet. Drop 1/4-cup rounds. Cook 2 to 3 minutes per side until gold and spotted.
- Fill. Mix remaining mozzarella with dill. Spoon onto half of each round.
- Fold. Fold while hot so the cheese melts, like the photo. One fold is one serving.
Notes & Tips
- Squeeze twice. Hidden water makes pale, soggy rounds.
- Keep the batter thin so the edges brown.
- Do not crowd the skillet. Cook 2 at a time.
- Fold while the cheese is still hot so it seals.
- A lid for 20 seconds after folding finishes the melt.
Variations & serving ideas
- Cheddar: Swap half the mozzarella.
- Parsley: Use it if you do not have dill.
- Flour or tortillas: Skip them. That is how carbs jump.
- Ham: Tuck 1 thin slice of ham into each fold.
- Tomato: Add 2 thin tomato slices with the cheese.
- Garlic: Add 1/4 tsp garlic powder to the batter.
- Oven: Bake 1/4-cup rounds at 400 F for 10 to 12 minutes, flip, then fill and fold.
Storage
- Eat now: Best (While the cheese is melted)
- Refrigerator: Up to 3 days (Reheat in a dry skillet)
- Freezer: Up to 1 month (Freeze unfolded rounds. Fill after reheating)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Total fat | 11 g |
| Sodium | 320 mg |
| Total carbohydrate | 5 g |
| Fibre | 1 g |
| Protein | 10 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these flatbreads keto-friendly?
Yes. About 4g net per fold with no flour.
Why are they soggy?
The zucchini was wet. Salt it, then squeeze in a towel until dry.
Can I add flour?
Flour adds carbs. Stay with eggs and zucchini so each fold stays at about 4g net.
Why are they pale?
The pan was crowded or the batter was thick. Cook 2 at a time until gold and spotted, like the photo.
Do I have to fold them?
No. Eat them open. Folding just melts the cheese filling, like the photo.
How do I store leftovers?
Fridge up to 3 days. Reheat in a dry skillet. Freeze unfolded rounds up to 1 month.
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