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.

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Yields: 4 Prep Time: 0 hours 15 mins Total Time: 0 hours 50 mins

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!) This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. 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.

Alexa Payesko This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Con Poulos Delish Cookbook, amazon.com



Lena Abraham Food Editor Lena Abraham is the 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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