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prep time
6 min
cook time
5 min
ready time
11 min
Low Carb Vegan Grilled Zucchini Open Sandwich
Sliced zucchini can serve as a great vehicle for all your favorite low carb sandwich toppings. This vegan zucchini open sandwich is topped with creamy avocado, crunchy seeds and aromatic coriander.
This makes a great lunch for one or a snack for two.
Net Carbs
5.7 g
Fiber
10.9 g
Total Carbs
16.8 g
Protein
6 g
Fats
38.6 g
409 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pumpkin Seeds
2 teaspoon, whole pieces
Lime Juice, Fresh
2 teaspoon
Olive Oil
1 tablespoon
Sunflower Seeds
1 teaspoon, whole pieces
Avocado
1 each
Cilantro
1 tablespoon
Arugula
½ cup
Zucchini
½ medium
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
11 min
Step 1
Slice the zucchini lengthways so that you have 2 strips about 1/4 inch thick each. Drizzle with the olive oil and season with salt and pepper. Rub the oil and seasonings into the zucchini.Step 2
Heat a griddle pan over a high heat. Add the zucchini slices and griddle for a minute or two each side until tender and there are visible char lines.Step 3
Add the avocado to a small mixing bowl with the lime juice and roughly mash with a fork.Step 4
Divide the arugula between the two zucchini slices.Step 5
Divide the crushed avocado between the two zucchini slices. Season with a little salt and pepper.Step 6
Scatter over the seeds and cilantro to serve.
