If you’re looking for a flourless flatbread recipe that’s low-carb, keto-friendly, and secretly packed with veggies — this zucchini cheese flatbread is about to become your new obsession. It’s surprisingly simple to make, sturdy enough to hold all your favorite fillings, and light enough that you’ll feel great eating it.

Two slices of Zucchini Cheese Flatbread sandwiches with turkey and greens rest on parchment paper, accompanied by a small bowl of pickled red onions.
Two open-faced zucchini cheese flatbread sandwiches on parchment paper, topped with melted cheese, zucchini slices, turkey, tomato, and arugula, with a small bowl of sliced red onions on the side.

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OMG!! I have eaten this for breakfast, lunch and dinner.

Paula
(4.95 stars) 18 ratings
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As a registered dietitian, one of my top tips is to find creative ways to eat more produce — and this recipe is a perfect example. Just like my Bell Pepper Tuna Melts, Roasted Cabbage Pizzas, Spaghetti Squash “Pasta”, Pumpkin Penne Alla Vodka, Sweet Potato or Butternut Squash Mac and Cheese, this zucchini flatbread uses vegetables in a way that supercharges the nutrition of your meal while making it more filling, exciting, and tasty.

A baking sheet lined with parchment paper holds a single layer of zucchini slices arranged on top of shredded cheese, ready to become Zucchini Cheese Flatbread. A striped towel, fresh zucchini, and bowls of ingredients are nearby.

The magic is in the bake: shredded mozzarella melts into a golden, crispy sheet while thin zucchini slices roast right on top. After cooling for at least 15 minutes, it transforms into a flexible, foldable low-carb flatbread that works beautifully as a sandwich wrap (see details in Notes below!) or open-faced base. (The cooling step is key — don’t skip it!)

A slice of Zucchini Cheese Flatbread topped with arugula, tomato, turkey, avocado, mustard, and pickled onions sits on parchment paper beside a bowl of pickled onions. Sliced zucchini and fresh greens complete the vibrant scene.

This recipe was inspired by my Zucchini Parmesan Crisps, which uses parmesan instead of mozzarella for a sharper, crispier result. Here, mozzarella is the move — it’s what gives you that flexible, wrap-able texture.

I love loading mine with turkey, lettuce, and tomato with a swipe of hummus or spicy mustard, but honestly the filling possibilities are endless — roasted veggies, classic deli fixings, whatever you love. It’s fun, versatile, and makes low-carb eating a whole lot more delicious.

Open-faced sandwich with arugula, tomato, red onion, and deli meat, topped with a slice of Zucchini Cheese Flatbread. Fresh tomato, arugula, and a bowl of sliced red onions rest on a parchment-covered surface.
Two stacked sandwiches with turkey, arugula, tomato, and red onion between thin, grilled Zucchini Cheese Flatbread, displayed on a wooden board with fresh vegetables and pickled onions nearby.

Try my Toasted Flatbread with Chopped Greek Salad (made with lavash)!

Two stacked sandwiches with turkey, arugula, tomato, and red onion between thin, grilled Zucchini Cheese Flatbread, displayed on a wooden board with fresh vegetables and pickled onions nearby.
(4.95 stars) 18 ratings

Zucchini Cheese Flatbread – Flourless, Low-Carb & Keto-Friendly

This may become your new favorite low-carb flatbread! Made with just zucchini and mozzarella, this flourless beauty bakes up golden and flexible — perfect for sandwiches, wraps, and everything in between.
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Rest Time: 15 minutes
Total Time: 40 minutes
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Ingredients
 

  • 2 medium zucchinis
  • 1 ½ cups shredded part-skim mozzarella cheese
  • ¼ to ½ teaspoon garlic powder
  • Freshly ground black pepper

Instructions
 

  • Preheat and prep: Preheat oven to 400°F. Line a medium baking sheet (or 2 smaller sheets) with parchment paper and set aside.
  • Slice the zucchini: Slice zucchini (with skin on) into thin rounds (the thinner, the better).
  • Layer the cheese and zucchini: Sprinkle all the cheese evenly over the parchment paper (it doesn't have to reach the ends). Place zucchini rounds on top of the cheese in a single layer. Mist zucchini tops with oil spray (*IMPORTANT NOTE: Hold spray bottle high over baking sheet to avoid a cheesy snowstorm).
  • Add seasonings: Sprinkle on garlic powder and freshly ground black pepper.
  • Bake: Roast in the oven for 18-20 minutes, until cheese is browned and bubbly.
  • Cool and flip: Remove from oven and allow to cool for a few minutes. Lift edges, flip, and you're ready to build your sandwich.

Notes

Storage: This is definitely best eaten fresh. But you can try to store in an airtight container in the fridge for 1 to 2 days (place a paper towel underneath). Reheat in a toaster oven or skillet to restore crispness.
Add flavor boosters: try Italian seasoning, red pepper flakes, or a sprinkle of grated Parmesan
Make It gluten-free: It already is! No flour required.
Make It Dairy-Free/Vegan: Use a high-quality shredded dairy-free mozzarella alternative that melts well. Results may be slightly softer, so bake a few minutes longer if needed. *I have not personally tried this recipe with a dairy-free cheese, so I don’t know for sure that it works
Make it a sandwich: Load it up with 3 ounces of turkey, a couple of slices of tomato and red onion, ¼ avocado, and a handful of greens for the most delicious sammie!
(440 calories, 13g carbs, 53g protein, 22g fat, 115mg cholesterol, 730mg sodium, 9g fiber, and 4g sugar)
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 0.5 sheetCalories: 230Carbohydrates: 6gProtein: 25gTotal Fat: 14g— Unsaturated Fat: 6g— Saturated Fat: 8gCholesterol: 45mgSodium: 570mgPotassium: 410mgFiber: 4gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin C: 17mgCalcium: 650mgIron: 0.7mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!