Zucchini Bagels

These zucchini bagels are a delicious and healthy twist on traditional bagels, perfect for using up extra zucchini in your kitchen.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 bagels

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Main Ingredients

2 medium zucchinis, grated Use whatever you have handy. If they’re a bit floppy, avoid the ones with spots.
1 teaspoon salt Sea salt is preferable, but regular table salt works too.
1 cup all-purpose flour Or use whole wheat if you’re feeling a bit fancy.
1.25 cups shredded mozzarella cheese Cheese is always a good idea.
1 teaspoon baking powder Ensure it's not expired.
1 teaspoon garlic powder Helps enhance flavor.
0.5 teaspoon onion powder Adds class without high cost.
0.5 teaspoon black pepper Smoked paprika can be used for a twist.
2 whole eggs, beaten Helps hold the mixture together.

Preparation

Grate the zucchini into a large bowl.
Mix the grated zucchini with salt and let it sit for about ten minutes.
Squeeze the excess liquid from the zucchini and place it in a mixing bowl. Add the flour, cheese, baking powder, garlic, onion powder, pepper, and beaten eggs.
Preheat the oven to 375°F (190°C). Form the mixture into rings and place them on a baking sheet lined with parchment paper.
Bake for about 20-25 minutes, until golden brown.

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 8gFat: 7gSaturated Fat: 3gSodium: 300mgFiber: 2gSugar: 2g

Pair these bagels with cream cheese, avocado, or jam. Leftovers taste even better reheated with a touch of butter.

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