Zucchini Bagels
These low-carb zucchini bagels are a delicious and healthy alternative to traditional bagels, packed with flavor and customizable toppings.
Servings: 12 pieces
Calories: 120kcal
Ingredients
Main ingredients
- 3 cups zucchini, finely shredded (about 3 medium zucchinis) Wring out to get about 2 cups of dry zucchini.
- 1.5 cups low moisture shredded mozzarella cheese Approximately 150 g.
- 1/3 cup coconut flour Approximately 40 g.
- 1 tsp baking powder
- 2 large eggs
Topping
- to taste Everything bagel seasoning For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with a silicone baking mat.
- Shred the zucchini finely, then wring it dry in small batches using a cheesecloth until you have about 2 cups of dry zucchini.
- In a large mixing bowl, combine the shredded zucchini, coconut flour, baking powder, and eggs. Mix everything together until well combined.
- In a microwave-safe bowl, melt the mozzarella cheese in 20-second intervals, stirring until it’s completely melted and smooth.
- Add the zucchini mixture to the melted cheese and pulse in a food processor until everything is evenly combined.
- Pack the zucchini cheese batter into a 1/3 cup measuring cup and turn it upside down onto your prepared baking sheet.
- Shape the bagels by creating a hole in the center and gently stretching it out. Smooth the surface of each bagel.
- Sprinkle with everything bagel seasoning on top.
- Bake for 22-28 minutes or until the tops are golden brown.
- Allow the bagels to cool slightly before storing any uneaten ones.
Notes
These Zucchini Bagels are versatile and can be enjoyed warm with various toppings. For best results, ensure zucchini is wrung out well. You can substitute coconut flour with almond flour, but adjust quantities appropriately. Adding grated parmesan cheese can enhance flavor further.