Instructions

Blend 250g zucchini, 2-3 eggs, 80g almond flour, 10g psyllium, sea salt, and a dash of olive oil (except dried oregano) in a blender until you get a fine paste. Preheat the oven to 180°C (356°F) and prepare a baking tray with parchment paper, brushing it with olive oil. Spread the batter thinly using a spatula. Bake for about 20 minutes. Let it cool, then cut the bread into triangles or squares to make the sandwiches.

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It's satisfying, rich in protein, and low in carbohydrates, making it a perfect choice. You can fill it with various ingredients such as vegetables, salmon, Iberico ham, and arugula.