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Cheesy Zucchini Strips
A gluten free cheesy zucchini bread appetizer
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servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 3 large zucchinis
- 2 eggs
- 1 clove garlic, minced
- 1/2 tsp dry oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp dry basil
- 1/4 cup ground oats
- 1 cup fresh grated Parmesan cheese
- 1 1/2 cups mozzarella, finely shredded
- salt & pepper
- cooking oil
- marinara sauce for dipping (optional)
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Directions
- Cut the ends off the zucchinis then cut them in half lengthwise, scoop out the seeds and grate the zucchinis on a box grater (you should have about 5 cups of shredded zucchini).
- Place the shredded zucchini in a strainer in the sink and sprinkle on 1/2 tsp salt, let sit for 20 minutes to help release some moisture.
- Place the shredded zucchini in a cheesecloth or towel and wring out any water (there should be quite a bit).
- Preheat the oven to 425 F and line a baking sheet with lightly oiled parchment paper.
- Mix the dried zucchini with the eggs, garlic, oregano, red pepper flakes, basil, oats, Parmesan, and 1/2 cup of the mozzarella together in a large bowl until well combined.
- Spread the zucchini mixture onto the parchment paper to form a rectangle about a 1/4 inch thick.
- Bake in the preheated oven for 30 minutes. Top with the remaining 1 cup of mozzarella cheese and bake 5 additional minutes.
- Cut into strips and serve with marinara sauce for dipping.
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