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Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded zucchini with a pinch of salt. Allow it to sit for 10 minutes, then squeeze out excess moisture using a clean towel.
- In another bowl, mix the almond flour, Parmesan cheese, baking powder, garlic powder, dried oregano, salt, and black pepper.
- Whisk the eggs in a small bowl, then add to the dry ingredients along with the squeezed zucchini. Mix until well combined.
- Divide the mixture into 4 equal parts and shape each into a bagel on the prepared baking sheet.
- Sprinkle the sesame and poppy seeds over the top of each bagel, pressing gently to adhere.
- Bake in the preheated oven for about 25 minutes, or until the bagels are golden and cooked through.
- Allow to cool slightly before serving. Enjoy warm or at room temperature!
Chef’s Tips
- Ensure you remove as much moisture as possible from the zucchini to prevent soggy bagels.
- Feel free to experiment with different herbs such as thyme or basil for a unique flavor.
- These bagels pair wonderfully with cream cheese or hummus for extra Mediterranean flair.
Nutrition (per serving)
Approximate: 200 calories, 14g protein, 6g carbs, 14g fat
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