Zucchini is your best friend when it comes to low carb and ketogenic diet. You can make so many delicious and creative dishes from zucchini. Today we’ll show you how to make zucchini cheesy bread. We call it cheesy zucchini breadsticks because it’s top with cheese and we will cut it into long sticks when serving.
We keep this recipe very basic. However, you can add toppings such as mushrooms, black olives, meat, etc… to enhance the flavor. Think of it like pizza.
Updated: When making low carb dishes with zucchini, especially baking dishes such as pizza and bread, it’s important to squeeze the moisture out of the zucchini. Otherwise, your dish will be watery and soggy and might not hold together.
Depending on how thick you spread the zucchini dough out, you might need to raise the temperature to make it cook perfectly. You want a nice crispy golden look.
Note: You can also add 1-3 tbsp of coconut flour if you want to get rid of the moisture from the zucchini batter even more. Coconut flour also tastes great in this recipe.
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Use a grater and place it on its side with the side with the largest grating holes on its face up. Cut the ends off the zucchini, then push along the top of the grater, in long strokes in order to create long, thin ribbons of zucchini. Turn zucchini over and continue shredding until you use all the zucchini. Discard seeds. Squeeze the moisture out of the zucchini to stop your bread from going soggy.
In a mixing bowl, add zucchini, mozzarella cheese, eggs, oregano, almond flour, salt and pepper. Mix well with a spoon.
Cover a baking dish with waxed paper and carefully distribute the mixture evenly.
Bake for 20 minutes then remove from heat.
Add grated cheddar cheese on top and bake for another 5 minutes until the cheese is melted and remove from oven. You might need to broil (increase the heat) the last 1-2 minutes to get a nice golden and crispy texture.
Let it cool for 3 minutes then remove the paper and cut carefully.
Serve and enjoy!
Macros (per serving): Calories: 199 – Fat: 14.2 g – Net carbs: 3.2 g (total carbs: 4.7 g, fiber: 1.5 g) – Protein: 14.2 g
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