Zucchini Bagels
A delicious, high-protein bagel alternative made with zucchini, cottage cheese, and mozzarella. Soft on the inside, golden on the outside, and perfect for breakfast or a quick snack.
Ingredients
- 2 cups grated zucchini
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sesame seeds or everything bagel seasoning (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
- In a large bowl, combine the zucchini, cottage cheese, mozzarella cheese, and eggs.
- Add the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well.
- Divide the mixture into equal portions and shape them into bagels on a parchment-lined baking sheet.
- Sprinkle the tops with sesame seeds or bagel seasoning.
- Bake for 25–30 minutes, or until the bagels are golden brown.
- Allow them to cool for a few minutes before serving.
Tips
- Add fresh herbs for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Serve with cream cheese, avocado, or smoked salmon.
Enjoy!