Zucchini Bagels
Delicious low-carb bagels made primarily from zucchini and cheese, perfect for any meal of the day.
Ingredients
Main Ingredients
- 1 cup shredded zucchini (moisture squeezed out) Make sure to squeeze out as much moisture as possible.
- 1/2 cup almond flour Gluten-free option.
- 1 large egg
- 1 tsp baking powder
- 1 cup shredded mozzarella cheese Melt with cream cheese.
- 2 tbsp cream cheese, softened
- 1/2 tsp garlic powder
- 1/4 tsp salt
- to taste Everything bagel seasoning (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone mold.
- Grate the zucchini and squeeze out as much moisture as possible using a towel.
- In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second intervals until smooth.
- Add almond flour, baking powder, garlic powder, salt, and egg to the melted cheese. Mix until fully combined.
- Gently fold in the squeezed zucchini until evenly distributed in the dough.
Forming Bagels
- Wet your hands to prevent sticking, divide the dough into 6 equal parts, and shape each part into bagels.
- Place the bagels on the prepared baking sheet and sprinkle with Everything Bagel seasoning if desired.
Baking
- Bake in the preheated oven for 18–22 minutes, or until golden brown.
- Once done, cool them slightly before slicing.
Notes
Store leftover Zucchini Bagels in an airtight container in the refrigerator for 3-4 days, or freeze for up to a month. Reheat in the oven or microwave.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 4gProtein: 7gFat: 10gSaturated Fat: 4gSodium: 250mgFiber: 1gSugar: 1g
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