Low carb zucchini mozzarella bread

Ingredients for 1 servings:

• 500 g zucchini
• 2 large eggs
• 340 g mozzarella, grated
• 45 g Parmesan, grated
• 21 g psyllium husk flour
• 2 garlic cloves
• ½ tsp oregano, dried
• Parsley
• Paprika flakes, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

without flour, also suitable for keto

Preheat the oven to 200°C (top/bottom heat). Finely grate the zucchini and squeeze it into a kitchen towel to minimize the excess liquid. Set aside 220g of grated mozzarella and the parsley. Mix all the remaining ingredients with salt and pepper and spread on a baking sheet lined with parchment paper. Bake in the preheated oven on the middle rack for about 25 minutes until golden brown. Then sprinkle with the remaining mozzarella and parsley. Optionally, you can also sprinkle with paprika flakes. Return the bread to the oven on the middle rack for about 10 minutes, until the cheese has melted. This bread serves two people or can be eaten as a snack. The complete recipe has the following values: 26g carbohydrates, 129g protein, and 113g fat (according to the tracking app).