Ingredients

The following ingredients have 4 Servings
  • 2 cups Zucchini (shredded & firmly packed)
  • 1 large Egg
  • 4 ounces Mozzarella Cheese (shredded)
  • ¼ cup Almond Flour
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Salt
  • ¼ teaspoon White Pepper (ground)
  • 1 tablespoon Salted Butter (melted)
  • ¼ cup Parmesan Cheese (shredded)
  • 1 tablespoon Parsley (finely chopped)

Instruction

  • Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set aside.
  • Using a clean kitchen towel or dishcloth, squeeze the liquid from the zucchini, until you have 1 cup of drained zucchini.
  • Add the zucchini to a mixing bowl, along with the egg, half the mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
  • Spoon onto your prepared cookie sheet and press into a rectangle about 0.25in/6mm thick.
  • Bake for 15 minutes, until the edges are starting to brown.
  • Remove from the oven and carefully flip over. Brush with the butter and top with the remaining mozzarella and parmesan cheese.
  • Bake for 8-12 minutes until the cheese is golden brown.
  • Sprinkle over the parsley and cut into 12 pieces.
  • Serve warm as is or with some Keto Marinara Sauce for dipping!