Oven-baked zucchini wrap
by Tavolino
A low-carb, filling flourless wrap that uses thin zucchini slices as a base, filled with creamy cream cheese, fresh tomatoes, and arugula.
Ingredients
- Zucchini 300 g
- Mozzarella, grated 50 g
- Cream cheese 100 g
- Cherry tomatoes 150 g
- Arugula 30 g
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
- 2
Slice the zucchini into very thin slices.
- 3
Arrange the zucchini slices on the parchment paper in a large rectangle, overlapping them slightly.
- 4
Season the zucchini with salt and pepper.
- 5
Distribute the mozzarella evenly over the zucchini slices.
- 6
Place the tray in the oven for 12-15 minutes until the cheese is golden brown.
- 7
Remove the zucchini wrap from the oven and let it cool briefly.
- 8
Place a second sheet of parchment paper on top of the wrap, carefully flip everything over, and peel off the first sheet of parchment paper.
- 9
Spread the cream cheese over the zucchini surface.
- 10
Slice the cherry tomatoes and distribute them over the wrap along with the arugula.
- 11
Carefully roll up the wrap starting from the long side.