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Zucchini Bagels

Zucchini Bagels are a delightful and healthy twist on traditional bagels, low in carbs and gluten-free, making them perfect for various diets.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 bagels
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded zucchini Squeeze out excess moisture
  • 1 cup almond flour Gluten-free option
  • 2 large eggs Bind the ingredients
  • 1/2 cup grated Parmesan cheese Can be substituted with dairy-free cheese
  • 1 teaspoon garlic powder For flavor
  • 1 teaspoon onion powder For flavor
  • 1 teaspoon baking powder To help them rise
  • to taste Salt and pepper Adjust according to preference
Optional Toppings
  • sesame seeds or everything seasoning Use as desired

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, squeeze the shredded zucchini to remove excess moisture.
  3. Add almond flour, eggs, Parmesan cheese, garlic powder, onion powder, baking powder, salt, and pepper. Mix until well combined.
  4. Shape the mixture into bagel shapes on the prepared baking sheet.
  5. Add any optional toppings if desired.
Baking
  1. Bake for 20-25 minutes or until golden brown.
  2. Allow to cool slightly before serving.

Notes

Zucchini Bagels can be served plain or with spreads like cream cheese or avocado. Store in an airtight container in the fridge for 3-4 days or freeze for longer storage.