Should you squeeze water out of zucchini for bread?

Yes, absolutely. Zucchini holds a lot of water, and squeezing or patting it dry helps create a crisp, sturdy bread-like base that doesn’t fall apart

Do you leave the skin on zucchini when making bread?

Yes, the skin is tender, edible, and adds color and texture. It also helps hold the slices together when baking.

How do you cook zucchini without getting soggy?

Thin slices, moisture removal, and high-heat baking (like 400°F) are key. Make sure to remove moisture from the slices beforehand, and don’t pile on too many layers when assembling.

Should I dry out zucchini before baking?

Yes. Salting and blotting zucchini helps reduce water content, which keeps your baked base from becoming soft or rubbery.

Zucchini Breadwich Recipe: The Best Low-Carb Sandwich You’ll Love

Start by preheating your oven to 400°F (200°C) — this high heat ensures your zucchini “bread” gets golden, crispy edges and melts the cheese to perfection.

Using a mandoline or a sharp vegetable peeler, carefully slice the zucchini lengthwise into thin, even strips—aim for about ⅛ inch thick. This helps the zucchini cook evenly and creates sturdy, flexible “bread” layers.
Lay the zucchini slices on paper towels and gently pat them dry to absorb excess moisture. This crucial step helps prevent soggy results and ensures your zucchini “bread” crisps up nicely in the oven.

Line a baking sheet with parchment paper for easy cleanup and nonstick baking. Then, sprinkle half of the shredded cheddar cheese onto the tray, shaping it into a neat rectangle—this forms the crispy, flavorful base of your zucchini breadwich.
Arrange the zucchini slices over the cheese, slightly overlapping them to create a solid layer. This helps the “bread” hold together once baked. Sprinkle with garlic powder and smoked paprika for a warm, smoky flavor boost.
Top the zucchini layer with the remaining shredded cheese, spreading it evenly across the surface. Then bake for 14–15 minutes, or until the edges are golden brown and the cheese is bubbly and crisp.

Remove from the oven and let the zucchini-cheese layer cool for a few minutes—this helps it firm up. Then, cut it in half to create two sturdy “bread” slices for your sandwich.
Spread a layer of avocado mayo and mustard over one of the zucchini “bread” slices. Then layer on the sliced chicken, crisp lettuce, juicy tomato, red onion, and creamy avocado. Finish it off with a sprinkle of everything bagel seasoning for extra crunch and flavor.
Place the second zucchini “bread” slice on top to complete your sandwich. Then slice it diagonally for that classic deli-style look, and serve right away while it’s warm, crispy, and melty.

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Notes

For a completely dairy-free option, simply swap the cheddar with your favorite dairy-free shredded cheese—look for ones that melt well, like almond-based or coconut oil blends, to keep that gooey, satisfying texture.