Recipes
2020 Recipe Contest First Place Winner, Julie Hutchinson-Smith
Cheesy Ranch Zucchini Bread (low-carb)
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INGREDIENTS;
(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.
(3) eggs
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
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DIRECTIONS:
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.
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Shred zucchini. Place in cheesecloth or a clean towel and wring out as much liquid as possible. Set aside.
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Add all ingredients, except half the mozzarella cheese, together in a bowl, then add the zucchini.
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Spread "batter" into the baking pan until it is as flat as possible.
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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.
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Slice when cool enough to do so and serve with your favorite dipping sauce. I have also used this as sandwich bread. Enjoy!