Zucchini Cheese Wraps for Sandwiches (Low Carb)

Preheat your oven to 400°F (205°C). Using a mandoline slicer or sharp knife, slice 1 medium zucchini into thin, uniform slices (about 1/8-inch thick). Spread the slices on paper towels, roll them up and gently press to remove excess moisture – this is crucial for flexible, sturdy wraps.
Line a baking sheet with parchment paper and shred 3 ounces of block mozzarella cheese.
Sprinkle a thin layer of shredded cheese (about 1/4 of your cheese) in two separate rectangular shapes on the parchment paper. Arrange the zucchini slices in slightly overlapping rows to form two rectangular flatbreads on top of the cheese. Sprinkle 1 teaspoon of everything bagel seasoning evenly over the zucchini slices. Top with the remaining shredded cheese, covering the zucchini completely.
Bake at 400°F for 20-25 minutes, or until the cheese is golden and bubbly around the edges and the center looks set, not wet. The zucchini should be tender and the cheese should have formed a cohesive layer that will act as your wrap.
Remove from the oven and allow to cool for 2-3 minutes (this helps the structure set up). Carefully transfer to a cutting board, add your favorite sandwich fillings, fold over, and enjoy while still warm!

Slice the zucchini evenly: Using a mandoline helps the zucchini cook at the same rate so the wrap stays flexible instead of brittle in spots.

Dry the zucchini well: Rolling the slices in paper towels and gently pressing removes excess moisture and keeps the center from turning soggy.

Shred your own cheese: Block mozzarella melts smoother and binds better than pre-shredded cheese, which can release extra moisture.

Don’t overbake: Bake just until the cheese is melted and lightly golden around the edges—overbaking makes the wrap crisp instead of foldable.

Let it cool briefly: A 2–3 minute rest helps the cheese set so the wrap is easier to lift and fold without breaking.

Did you make this recipe?Please let me know in the comments below how it turned out :)