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Zucchini Cheesy Bread
Zucchini Cheesy Bread

Zucchini Cheesy Bread
Zucchini Cheesy Bread is a delicious, low-carb alternative to traditional bread, loaded with the goodness of zucchini and cheesy flavors. Perfect as a snack or a side dish, it’s sure to be a hit with everyone.
Zucchini Cheesy Bread
Source
Ingredients:
1
Servings
  • 960
    ml
     grated zucchini
  • 120
    ml
     mozzarella cheese
  • 80
    ml
     parmesan cheese
  • 1
    item
     egg
  • 1
    tsp
     garlic parsley salt
  • 240
    ml
     grated cheese (optional, for topping)
  • 240
    ml
     grated cheese (optional)
Zucchini Cheesy Bread
Instructions:
  1. Grate Zucchini: Grate the zucchini using a grater.
  2. Squeeze Juice: Squeeze out as much juice as possible from the grated zucchini. You can use your hands or a kitchen towel to do this. Removing the excess moisture is crucial for a firm bread texture.
  3. Combine Ingredients: In a bowl, combine the grated zucchini, mozzarella cheese, Parmesan cheese, egg, and garlic parsley salt. Stir until all ingredients are well mixed.
  4. Prepare Baking Sheet: Place the zucchini mixture on a baking sheet lined with parchment paper or a silicone baking mat.
  5. Shape the Mixture: Spread the mixture evenly to at least half an inch thick. It will shrink during baking, so ensure it’s thick enough.
  6. First Bake: Bake in a preheated oven at 425°F (220°C) for 15 minutes or until the crust is golden brown and firm.
  7. Add Cheese: Top the baked crust with your choice of cheese. Mozzarella or Mexican cheese blend works well.
  8. Final Bake: Bake again until the cheese melts and is bubbly, about 5-7 minutes.
  9. Serve Hot: Serve the zucchini cheesy bread while still hot. Enjoy the cheesy, savory flavors as a snack or a side dish!
  10. Squeeze all the juice possible from the grated zucchini. You can use your hands or a kitchen towel to do this.
  11. In a bowl, combine grated zucchini, mozzarella, Parmesan cheese, egg, and garlic salt. Stir to combine everything.
  12. Place the squash mixture on a baking sheet lined with parchment paper or a silicone baking mat.
  13. It is best to spread the mixture to at least half an inch thick; it will shrink during baking. Bake at 425°F for 15 minutes.
  14. Top the baked crust with your choice of cheese. I like to use mozzarella or Mexican cheese. Bake until the cheese melts.
  15. Serve while still hot. Enjoy!
  16. Place squash mixture on a baking sheet lined with parchment paper or a silicone baking mat.
  17. Best baked crust with your choice of cheese. I like to use mozzarella or Mexican cheese. Bake until the cheese melts. Serve while still hot.
  • 960
    ml
     grated zucchini
  • 120
    ml
     mozzarella cheese
  • 80
    ml
     parmesan cheese
  • 1
    item
     egg
  • 1
    tsp
     garlic parsley salt
  • 240
    ml
     grated cheese (optional, for topping)
  • 240
    ml
     grated cheese (optional)
1
Servings
0

Grate Zucchini: Grate the zucchini using a grater.

Squeeze Juice: Squeeze out as much juice as possible from the grated zucchini. You can use your hands or a kitchen towel to do this. Removing the excess moisture is crucial for a firm bread texture.

Combine Ingredients: In a bowl, combine the grated zucchini, mozzarella cheese, Parmesan cheese, egg, and garlic parsley salt. Stir until all ingredients are well mixed.

Prepare Baking Sheet: Place the zucchini mixture on a baking sheet lined with parchment paper or a silicone baking mat.

Shape the Mixture: Spread the mixture evenly to at least half an inch thick. It will shrink during baking, so ensure it’s thick enough.

First Bake: Bake in a preheated oven at 425°F (220°C) for 15 minutes or until the crust is golden brown and firm.

Add Cheese: Top the baked crust with your choice of cheese. Mozzarella or Mexican cheese blend works well.

Final Bake: Bake again until the cheese melts and is bubbly, about 5-7 minutes.

Serve Hot: Serve the zucchini cheesy bread while still hot. Enjoy the cheesy, savory flavors as a snack or a side dish!

Squeeze all the juice possible from the grated zucchini. You can use your hands or a kitchen towel to do this.

In a bowl, combine grated zucchini, mozzarella, Parmesan cheese, egg, and garlic salt. Stir to combine everything.

Place the squash mixture on a baking sheet lined with parchment paper or a silicone baking mat.

It is best to spread the mixture to at least half an inch thick; it will shrink during baking. Bake at 425°F for 15 minutes.

Top the baked crust with your choice of cheese. I like to use mozzarella or Mexican cheese. Bake until the cheese melts.

Serve while still hot. Enjoy!

Place squash mixture on a baking sheet lined with parchment paper or a silicone baking mat.

Best baked crust with your choice of cheese. I like to use mozzarella or Mexican cheese. Bake until the cheese melts. Serve while still hot.

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