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Sunday, July 10, 2016


I need superlatives to describe this recipe!  It is going to be a staple in our household for sure! Our family sure enjoyed these.  In the summer time with abundant zucchini coming out of gardens, we’re always looking for lovely zucchini recipes.  This one will most likely be one you revisit as well, because most people will enjoy these very much. I have made this recipe using chayotes as well.  Awesome using either vegetable.

10.5 oz peeled zucchjni,  OR chayote finely grated (300 g)
1 cup grated Cheddar cheese, OR (250 mL)
  Monterey Jack cheese
1/cup Gluten-Free Bake Mix 2 ,OR use a combo of almond flour and (125 mL)
  2 tbsp coconut flour
3 tbsp finely chopped onion (45 mL)
3 eggs
1/tsp onion salt (2 mL)
1/tsp salt (1 mL)
1/tsp black pepper (1 mL)
1/tsp garlic powder (1 mL)
1 tsp baking powder (5 mL)
2 tbsp grated Cheddar cheese, OR Monterey Jack for the tops (30 mL)

Preheat oven to 350°F (180°C). 

Using your hands, squeeze as much liquid as possible out of the grated zucchini as possible.

In large bowl, combine grated zucchini, 1 cup (250 mL) Cheddar cheese, OR Monterey Jack cheese, Gluten-Free Bake Mix 2 (or alternative) and onion.

In small bowl, beat eggs with fork.  Add onion salt, salt, black pepper and garlic powder; beat with fork to combine.  Stir into zucchini mixture.  Place mixture in greased nonstick muffin tray.  Sprinkle tops with remaining 2 tbsp (30 mL) grated Cheddar , OR Monterey Jack cheese.  Bake 25 to 35 minutes or until tops spring back when touched and they are golden brown on top.  Allow to cool 10 minutes before removing.

Yield: 8 faux potato bites
1 potato bite with zucchini
133.5 calories
8.1 g protein
9.7 g fat
0.7 g fiber
2.6 g net carbs 

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