How To Make Zucchini Cheesy Bread
This zucchini cheesy bread is for cheese lovers. Each zucchini bread serving is oozing with Parmesan and mozzarella for a satisfying keto-friendly treat.
Serves:
Ingredients
- 3medium zucchini,or about 4 cups grated zucchini
- 2large eggs
- 2garlic cloves,minced
- ½tsporegano,dried
- 3cupsmozzarella,shredded, divided
- ½cupparmesan,freshly grated
- ¼cupcornstarch
- kosher salt
- freshly ground black pepper
- pinchred pepper flakes,crushed
- 2tspparsley,freshly chopped
- marinara,for dipping, use sugar free if you’re on Keto diet
Instructions
-
Preheat oven to 425 degrees F and line a baking sheet with parchment.
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On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
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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.
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Transfer the dough to a prepared baking sheet and pat it into a crust. Bake until golden and dried out for 25 minutes.
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Sprinkle with the remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted for 8 to 10 minutes more.
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Slice and serve with marinara.
Nutrition
- Calories:Â 421.02kcal
- Fat:Â 26.47g
- Saturated Fat:Â 15.02g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 7.86g
- Polyunsaturated Fat:Â 1.38g
- Carbohydrates:Â 15.66g
- Fiber:Â 1.86g
- Sugar:Â 4.81g
- Protein:Â 30.42g
- Cholesterol:Â 172.00mg
- Sodium:Â 831.24mg
- Calcium:Â 691.32mg
- Potassium:Â 521.76mg
- Iron:Â 1.73mg
- Vitamin A: 246.51µg
- Vitamin C:Â 27.62mg
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