Zucchini Cheesy Bread
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Category
Breakfast
While zucchini is in season is a perfect opportunity to make this "bread." I prefer to sub out the cornstarch for coconut flour.
Ingredients
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3 medium zucchini, or about 4 cups grated zucchini
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2 large eggs
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2 cloves garlic, minced
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1/2 tsp. dried oregano
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3 c. shredded mozzarella, divided
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1/2 c. freshly grated parmesan
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1/4 c. cornstarch (or ¼ c. coconut flour)
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kosher salt
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Freshly ground black pepper
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pinch of crushed red pepper flakes
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2 tsp. freshly chopped parsley
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Marinara for dipping, optional (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 sauce for dipping if you like.