Golden, crispy zucchini “bread” with melty, herby cheese inside—low-carb perfection!
Ingredients:
For the Zucchini Crust:
2 cups grated zucchini (squeezed very dry)
1 egg
½ cup shredded mozzarella
2 tbsp grated Parmesan
1 tbsp almond flour
½ tsp garlic powder
Salt & pepper, to taste
For the Filling:
½ cup shredded mozzarella or provolone
2 tbsp crumbled feta
1 tbsp chopped sun-dried tomatoes
1 tsp dried oregano
Instructions:
Step 1: Make the Zucchini “Bread”
Preheat oven to 400°F (200°C).
Mix squeezed zucchini, egg, mozzarella, Parmesan, almond flour, and seasonings.
Spread into two small rectangles on parchment (about ¼ inch thick).
Bake 18–22 minutes until golden and firm.
Step 2: Assemble
Flip one crust over. Add mozzarella, feta, sun-dried tomatoes, and oregano.
Top with the second crust.
Step 3: Grill to Finish
Return to oven for 5–7 minutes, or pan-toast 2–3 minutes per side until cheese melts.
Step 4: Slice & Serve
Let rest slightly before slicing.
Crispy edges, gooey center—Mediterranean magic without the carbs!
