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…
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!)
- 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.
Alexa Payesko
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Lena Abraham
Senior Food Editor
Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.
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