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Introduction
If you’ve been looking for a fun and delicious way to use zucchini on your keto journey, these Zucchini Mozzarella Mini Wraps are about to become a favorite! They’re the perfect little bites—cheesy, savory, and incredibly satisfying without a single ounce of guilt. What makes this recipe special is how it transforms simple, fresh zucchini into a crave-worthy wrap that’s low-carb, gluten-free, and loaded with melty mozzarella. Whether you’re serving these as appetizers, snacks, or even a light lunch, they check every keto-friendly box and are incredibly easy to make. Great for busy weeknights, entertaining, or just when you want something cozy and cheesy without breaking your carb count.
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Why You’ll Love This Recipe
These wraps are light yet filling, cheesy but not greasy, and they highlight zucchini in the best way possible. Each wrap is rolled with gooey mozzarella inside a thin zucchini slice, creating a bite-sized snack that’s rich in flavor and texture. They’re naturally low in carbs, high in healthy fats, and packed with nutrients—plus, they’re easy to customize. Whether you’re doing strict keto or just low-carb, these little wraps fit perfectly into your day without much effort. You’ll love how quickly they come together and how satisfying each bite is!
My Personal Experience
The first time I made these Zucchini Mozzarella Mini Wraps, I was honestly just trying to clean out the fridge. I had some leftover zucchini and mozzarella, and I thought, “Why not roll them up and bake them?” What came out of the oven surprised me—it was way better than expected! They were golden, slightly crisp on the edges, and had that wonderful mozzarella pull when I bit into one. Since then, I’ve made them dozens of times, tweaking little things, and every time, they disappear faster than I can make them. Even the non-keto folks in my life ask for them again and again!
Required Equipment
Sharp Vegetable Peeler or Mandoline
You’ll need something that can slice the zucchini thin and evenly. I’ve used both a handheld peeler and a mandoline—both work well, but the mandoline makes it faster and more consistent.
Baking Sheet
A sturdy, nonstick baking sheet is key. You’ll want something that helps get the edges a little crispy and holds the shape of the wraps while baking.
Parchment Paper
This makes cleanup a breeze and helps prevent the zucchini from sticking to the pan.
Toothpicks (optional)
If your zucchini slices don’t hold tight when rolled, toothpicks help keep everything together while baking.
Ingredients & Substitutions
- 2 medium zucchinis – Thinly sliced lengthwise. Zucchini is the perfect low-carb wrap alternative. If you don’t have zucchini, thin eggplant slices could work too, but they’ll have a bolder flavor.
- 1 cup shredded mozzarella – Melts beautifully and gives that signature cheesy stretch. You can use provolone or pepper jack if you want more punch.
- 2 tablespoons grated Parmesan – Adds a salty, nutty layer of flavor. Optional but recommended.
- 1 tablespoon olive oil – Helps soften the zucchini and enhances flavor. You could use avocado oil instead.
- ½ teaspoon garlic powder – For a savory kick. You can sub with onion powder or a pinch of Italian seasoning.
- Salt and pepper to taste
How to Make Zucchini Mozzarella Mini Wraps
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the zucchini: Use a mandoline or sharp vegetable peeler to slice the zucchini lengthwise into thin ribbons. Aim for about ⅛ inch thick so they’re flexible but not too fragile.
- Brush and season: Lightly brush both sides of each zucchini slice with olive oil, then sprinkle with salt, pepper, and garlic powder.
- Bake the slices: Arrange them flat on the prepared sheet and bake for 5–6 minutes. This step softens them so they’re easier to roll.
- Add the cheese: Remove from oven and let cool slightly. Place a small pinch of mozzarella at one end of each slice, and gently roll it up. If needed, use a toothpick to secure the roll.
- Final bake: Place the wraps back on the sheet, seam-side down. Sprinkle a bit of Parmesan over the top and return to the oven for 8–10 minutes, or until golden and bubbly.
- Cool and serve: Let them cool for a minute before serving. They’re best warm but still tasty at room temp!
Tips for This Recipe
- Don’t skip the pre-bake step—it makes rolling the zucchini much easier.
- Use uniform slices for even cooking.
- Make sure to not overload the cheese, or it might spill out while baking (though it still tastes great!).
- Want them crispier? Broil for the last 1–2 minutes—but watch closely!
Optional Additions
- Fresh basil leaves – Add one before rolling for a burst of flavor.
- Crushed red pepper flakes – For a bit of heat.
- Dollop of pesto inside – A small smear can take these to the next level.
Serving Ideas
- Serve with a side of low-carb marinara for dipping.
- Pair with a keto soup or salad for a light meal.
- Add to your appetizer platter for parties—they’re perfect finger food!
Storage Recommendations
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F for 5–7 minutes to regain crispness. Microwave works too, but they’ll be softer.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can prep and roll them in advance, store in the fridge, and bake just before serving.
Can I use other cheeses?
Absolutely. Provolone, cheddar, or even cream cheese inside can work, depending on the flavor you’re after.
Do I need to peel the zucchini?
No need! The skin adds structure and nutrients.
Nutritional Breakdown (Per Serving)
- Calories: 85
- Total Carbs: 2.8g
- Net Carbs: 2g
- Protein: 5g
- Fat: 6.5g
(based on 1 of 8 mini wraps)
Zucchini Mozzarella Mini Wraps Recipe
Ingredients
- 2 medium zucchinis
- 1 cup shredded mozzarella
- 2 tbsp grated Parmesan
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice zucchini into thin ribbons using a mandoline or peeler.
- Brush slices with olive oil and season with garlic powder, salt, and pepper.
- Bake zucchini for 5–6 minutes to soften.
- Let cool slightly, then add mozzarella at one end and roll each slice.
- Place on baking sheet, seam-side down. Sprinkle Parmesan on top.
- Bake for 8–10 minutes until golden and bubbly.
- Let cool briefly and serve warm.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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