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Cheesy Zucchini Strips

A gluten free cheesy zucchini bread appetizer
Cheesy Zucchini Strips

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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)

Directions

1. 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).

2. 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.

3. Place the shredded zucchini in a cheesecloth or towel and wring out any water (there should be quite a bit).

4. Preheat the oven to 425 F and line a baking sheet with lightly oiled parchment paper.

5. 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.

6. Spread the zucchini mixture onto the parchment paper to form a rectangle about a 1/4 inch thick.

7. Bake in the preheated oven for 30 minutes. Top with the remaining 1 cup of mozzarella cheese and bake 5 additional minutes.

8. Cut into strips and serve with marinara sauce for dipping.




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