When I started thinking about making BLT’s for dinner I came across this great recipe from the “Diet Doctor” website. The bun holds together and is really flavorful. The zucchini adds moisture without an over powering taste. And the Italian seasoning gives your kitchen a really great pizzeria smell when they’re baking. These buns could be used for any type of savory sandwich whether it be with deli meat, tuna, chicken salad, roast beef, meatballs or just veggie.
I added “Everything but the Bagel” seasoning from Trader Joes on top of mine but it’ll work with whatever seasoning you choose. Even just plain old sea salt.
When you shape each serving (1 bun) as it says in the recipe, you must shape it to the desired shape you would like. The buns do expand a little but in order to be cut in half you have to shape them to be a little fluffy and not so pancake flat. The bun itself it a large size and could easily be shaped into two smaller buns if you would like more buns or smaller servings.
This is the shape of my buns before I baked them…
And here is after…
Overall the recipe took me 35-40 minutes to prepare minus the baking part. The majority of the time was spent grating the zucchini really fine and then trying to get the moisture squeezed out. It’s a heck of a forearm work out. The recipe calls for a pound of zucchini. I used 2 medium sized zucchinis per batch. I’m not sure that this is a pound but the recipe seemed to work. And as you can see in the pictures, I also double the recipe. One recipe is 4 buns.
The nutritional information shows 7g of net carbs with 8g fiber. Since I like to count carbs vs net carbs, each bun would have 15g carbs. This can be a bit much if you’re trying to stay under 20-30g of carbs per days. I would suggest cutting the portion size in half and making 8 buns. Like I said these are large buns so you shouldn’t feel too deprived by cutting the portion size in half.
