This low-carb zucchini bread is for cheese lovers only! Each serving is loaded with mozzarella and Parmesan, and we are here. for. it. If you want to make it keto-friendly, use almond flour instead of cornstarch. Made it! Wow – super yummy! As my first try, I flattened the ‘dough’ too much – it turned out more like a thin crust pizza, but turned out great. I’m pleasantly surprised. Will definitely make this again! Thanks so much for the recipe😁
So delish! My amazing daughter shared the recipe! I used almond flour and they turned out perfect! Grate the zucchini and sprinkle with salt, let sit for about 20 minutes and squeeze the water out…it will release a lot! The result is a much drier dough! Also amazing for pizza crust! Or just pop in the toaster oven the next day and put mashed avacado on it! So yummy you won’t believe it!
INGREDIENTS
3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping (use Sugar Free if you’re Keto!)
DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.