Healthy Baked Zucchini Breakfast Sandwich with Avocado
A healthy baked zucchini sandwich made without bread, layered with cream cheese, avocado, and fresh vegetables. Light, satisfying, and perfect for a quick café-style breakfast at home.
Ingredients
- 1 medium zucchini thinly sliced
- 1 egg
- 40 g grated cheese Gouda or similar
- 2 tbsp cream cheese
- ½ avocado sliced
- 1 small tomato sliced
- a handful of arugula
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 –2 tsp lemon juice optional
Instructions
- Preheat oven to 180–190°C (350–375°F).
- Slice zucchini into thin rounds.
- Arrange slices on a lined tray, overlapping to form two layers.
- Whisk egg with salt and grated cheese.
- Spread mixture over zucchini.
- Add extra grated cheese on top.
- Bake 10–12 minutes until golden.
- Cool slightly.
- Spread cream cheese on one layer.
- Add avocado, tomato, and arugula.
- Season and drizzle with olive oil and lemon juice.
- Top with second layer and press gently.
Notes
Slice zucchini thin for best texture.
Cheese helps hold the base together.
Let it cool before assembling.
Best served fresh.
Air fryer works at 180°C (check earlier).
Pan method not recommended.
Cheese helps hold the base together.
Let it cool before assembling.
Best served fresh.
Air fryer works at 180°C (check earlier).
Pan method not recommended.