2020 Recipe Contest First Place Winner, Julie Hutchinson-Smith
Cheesy Ranch Zucchini Bread (low-carb)
(2) large, (3) medium, or (4) small zucchini (or summer squash or a combo), shredded. Should end up with approx 4 cups of shredded squash.
1/2 cup almond flour
(1) pkg. dry ranch dressing
pepper to taste (I add a teaspoon)
(3) TBSP shredded parmesan, asiago, or romano cheese
(3) cups mozzarella cheese, divided in half
Preheat oven to 400° and grease a cookie sheet.
TIP: do NOT use parchment paper as the bread will stick to the paper and you will lose the nice bottom crust.
Shred zucchini. Place in cheesecloth or a clean towel and wring out as much liquid as possible. Set aside.
Add all ingredients, except half the mozzarella cheese, together in a bowl, then add the zucchini.
Spread "batter" into the baking pan until it is as flat as possible.
Bake in oven for about 25 min depending on how brown you like the top. Take the pan out and add the rest of the cheese. Bake for about 5 more minutes until it begins to brown.
Slice when cool enough to do so and serve with your favorite dipping sauce. I have also used this as sandwich bread. Enjoy!