About
This keto open sandwich uses griddled zucchini slices as a base for a classic bacon, lettuce and tomato topping.
This makes a great lunch option for one or a snack for two, perfect served as it is or with a helping of mayonnaise!
Ingredients
- 4 slice – 6" long bacon
- 1 tablespoon olive oil
- 3 cherry cherry tomato
- ½ medium zucchini
- ⅓ cup iceberg lettuce
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the ends of the zucchini and discard. Carefully cut the zucchini lengthways so that you have two strips, each roughly 1/4 inch thick. Season the zucchini with a little salt and pepper and drizzle with a half tablespoon of olive oil. Rub the oil and seasoning into both sides of the zucchini.
- Heat a griddle pan over a high heat. Arrange the seasoned zucchini strips in the pan and cook for 2 minutes each side or until just tender and char lines appear.
- Whilst the zucchini is cooking, heat the remaining oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden.
- Roughly shred the lettuce and divide between the two zucchini strips.
- Arrange the crispy bacon over the lettuce.
- Slice the cherry tomatoes and arrange on top of the bacon to serve.
Nutrition Facts
- Servings: 1
- Calories: 294.2kcal/1230.9kJ (per serving)
- Fat: 25.2g (per serving)
- Carbs: 5.5g (per serving)
- Protein: 12.5g (per serving)
