Description
A fresh twist on a classic! Instead of bread, this sandwich features golden-baked zucchini and Parmesan “buns” that are crisp on the outside and tender within. Layered between them are silky smoked salmon, juicy tomato slices, crisp greens, and a hint of red onion for bite. A creamy, tangy spread of whipped cream cheese—blended with herbs—ties it all together. Light, flavorful, and gluten-free, this reinvented lox sandwich delivers all the indulgence of your favorite bagel without the carbs.
Ingredients
2 unit Zucchini (Medium)
1 cup Parmesan Cheese (grated)
1 tbsp Extra Virgin Olive Oil
3/4 tsp Salt
1/2 tsp Pepper
1 unit Red Onion
1 unit Lime
1 unit Tomato
1/4 cup Plain Greek Yogurt
2 tbsp Philadelphia Chive & Herb Cream Cheese
4 slice Smoked Salmon
1/2 cup Spring Greens
Instructions
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1Cover baking sheet with parchment paper. Thinly slice zucchini and place on baking sheet, slightly overlapping. Cover with parmesan cheese, drizzle olive oil, sprinkle salt (1/4 tsp or to taste) and pepper (1/4 tsp or to taste). Place in oven and cook until cheese is golden (10-15 minutes).
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2Thinly slice onion; cut lime in half. In a small bowl, combine thinly sliced onion, lime juice (1 lime or 1/4 cup), remaining salt and pepper (or season to taste).
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3Slice tomato. Set aside.
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4In small bowl, mix plain greek yogurt and cream cheese.
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5Remove zucchini wraps from oven and let rest for 3-5 minutes. Remove wraps from parchment paper and place cheese-side down on dish.
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6On one half of zucchini wrap, top with two slices of smoked salmon, onion mixture, tomato, 1/4 cup spring greens, and a heaping scoop of cream cheese mixture. Fold zucchini wrap over the top and enjoy!
