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Low Carb Zucchini Cheese Flatbreads

ByHannah Peterson

Low Carb Zucchini Cheese Flatbreads Golden, Cheesy & Perfect for Keto, Diabetic & Low-Carb Diets

These Low Carb Zucchini Cheese Flatbreads (also known as zucchini quesadillas or zucchini pancakes) are crispy on the outside, tender and cheesy on the inside, and packed with fresh dill. They make an excellent low-carb bread replacement for tacos, wraps, sandwiches, or a delicious side dish. Super easy to make and ready in under 30 minutes!

Why You’ll Love This Recipe

  • Very low in net carbs — great for keto and blood sugar control
  • High in protein and veggies
  • Crispy golden exterior with gooey cheese inside
  • Versatile — use as bread, wraps, or appetizers
  • Family-friendly and picky-eater approved

Ingredients (makes 6–8 flatbreads)

  • 3 medium zucchini (about 700–800g), shredded
  • 3 large eggs
  • 2 cups (200g) shredded mozzarella or cheddar cheese
  • ¼ cup fresh dill, finely chopped (or 1 tbsp dried)
  • 1 tsp salt (for drawing out moisture)
  • ½ tsp black pepper
  • ½ tsp garlic powder (optional)
  • Olive oil or butter for frying

Instructions

  1. Prep the zucchini: Shred the zucchini and place in a bowl. Sprinkle with 1 tsp salt, mix, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
  2. In a large bowl, beat the eggs. Add the squeezed zucchini, shredded cheese, chopped dill, black pepper, and garlic powder. Mix until well combined.
  3. Heat a large non-stick skillet over medium heat and lightly grease with olive oil or butter.
  4. Scoop about ⅓–½ cup of the mixture into the pan and gently spread into a round or oval shape (about ¼-inch thick).
  5. Cook for 3–4 minutes until golden brown on the bottom, then carefully flip and cook another 3 minutes on the other side.
  6. Repeat with the remaining batter, adding more oil as needed.
  7. Serve warm with sour cream, Greek yogurt, or your favorite low-carb toppings.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or air fryer for best crispiness. These also freeze well — layer with parchment paper and freeze for up to 2 months.

Nutritional Information (per flatbread, based on 8 servings)

  • Calories: ~160
  • Fat: 11g
  • Total Carbs: ~5g
  • Fiber: ~1g
  • Net Carbs: ~4g
  • Protein: 10g

Macros are approximate and may vary slightly based on brands and exact portions.

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