Low-Carb Zucchini & Meat Roll-Ups

Shopping list

• 1 lb Ground chicken — 93% lean

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• 1 tsp Salt

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• 1 tsp Garlic Powder

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• 1 tsp Onion Powder

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• 1 tsp Smoked Paprika

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• 1 tsp Cumin Powder

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• 0.5 tsp Black Pepper

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• 0.5 tsp Red Chili Powder

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• 2 medium Zucchini — sliced into thin rounds

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• 1 cup Shredded Cheese — Mozzarella or Mexican blend

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• 1 cup Guacamole — mashed avocado mixed with diced tomato, onion, cilantro, lime, and salt

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• 1 cup Shredded Lettuce — Iceberg or Romaine

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Step by step

1. 1

   In a large bowl, combine the ground meat with salt, garlic powder, onion powder, smoked paprika, black pepper, and red chili powder. Mix thoroughly until the spices are evenly distributed.

2. 2

   Line a baking sheet with parchment paper. Place the meat mixture on the paper and press it down firmly with your hands or a spatula to create a thin, even rectangle that covers the baking sheet. Brush it with egg wash.

3. 3

   Arrange the zucchini slices in overlapping rows on top of the raw meat layer. Sprinkle the shredded cheese generously over the zucchini.

4. 4

   Bake in a preheated oven at 375°F for about 20– 25 minutes, or until the meat is fully cooked through and the cheese is melted and slightly golden.

5. 5

   Remove the tray from the oven. Place a large cutting board or a clean sheet of parchment paper over the baking sheet. Carefully flip the entire sheet over so the zucchini/cheese side is now facing down on the board. Peel off the parchment paper.

6. 6

   Spread the guacamole evenly over the exposed meat side. Top with the shredded lettuce. Starting from one of the long edges, tightly roll the sheet up into a log.

7. 7

   Use a sharp knife to slice the roll into thick pinwheels. Serve immediately.