6-Ingredient Zucchini Bagels (Low Carb, Gluten-free)
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- 3 medium Zucchini
- 1 cup Mozzarella cheese (shredded)
- 1/3 cup Coconut flour
- 2 large Egg
- 1 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
Shred the zucchini using a food processor or grater. Place in a collander over the sink and sprinkle with a little sea salt (not the part in the recipe ingredients above, just a sprinkle lightly - the exact amount isn't important). Let sit for at least 20 minutes (up to an hour) to drain.
Place the shredded zucchini into a cheese cloth. Squeeze to drain additional moisture. (Keep squeezing - you should have about one cup of moisture released.)
In a small bowl, melt the mozzarella in the microwave for about 90 seconds, until you can stir it. (You can do this on the stove if you prefer - watch it until it's melted enough to stir.)
Meanwhile mix the remaining ingredients in a large bowl.
Working quickly before the mozzarella has the chance to cool, add the mozzarella to the rest of the mixture. Knead with your hands until a smooth dough forms.
Spray a silicone bagel mold with oil of choice. Press the dough into the cavities.
Bake for about 15-20 minutes, until golden.
Serving size: 1 bagel