Zucchini Breadsticks
Zucchini crust "bread" is topped with cheese for a low-carb alternative to traditional breadsticks.
Ingredients
- 2 cups packed shredded raw zucchini
- 1 large egg
- 1 cup shredded part skim low moisture mozzarella cheese
- 1/4 tsp Italian seasoning
- 3 tbsp superfine blanched almond flour , (you can use all purpose if you are not doing a strict low carb or keto diet)
- 1/4 cup shredded Parmesan cheese
- 1/2 tbsp finely chopped parsley
Instructions
- Preheat oven to 450°F. Line a large baking sheet with parchment paper.
- Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a cheesecloth, add in 1/2 cup of zucchini into the cloth and wring dry. Repeat with remaining zucchini. When you are finished, you should have about 1 cup of zucchini remaining.
- Add zucchini, egg, 1/4 cup mozzarella cheese, seasoning, and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
- Dump zucchini mixture onto baking sheet lined with parchment paper. Using a spatula, spread out the batter so that it forms a rectangle, approximately 9 inches by 7 inches and just slightly under 1/4 inch thick.
- Bake in oven about 15 minutes or until edges are golden brown and both sides are cooked. Remove from oven and carefully flip crust over. Sprinkle 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese across the surface.
- Lower oven temperature to 425°F. Bake for about 8-10 minutes or until cheese is melted and starts to blister. If desired, sprinkle fresh chopped parsley across. Slice and serve.
Notes
Nutrition facts are calculated using almond flour
Serving: 0.2of recipe, Calories: 139kcal, Carbohydrates: 5g, Protein: 11g, Fat: 8g, Saturated Fat: 3g, Sodium: 242mg, Fiber: 1g, Sugar: 3g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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