Zucchini Cheesy Bread

Zucchini Cheesy Bread

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.  Yields: 4 Prep Time: 0 hours 15 mins Total Time: 0 hours 50 mins 3 medium zucchini, or about 4…

recipe image

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. 

Yields:

4

Prep Time:

0

hours

15

mins

Total Time:

0

hours

50

mins

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!)

  1. 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.
  2. 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.
  3. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  4. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
  5. Slice and serve with marinara.

zucchini cheesy bread vertical

Alexa Payesko

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Dish, Food, Cuisine, Ingredient, French toast, Baked goods, Texas toast, Breakfast, Toast, Dessert,

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