Keto Cheesy Zucchini Breadsticks Food

KETO CHEESY ZUCCHINI BREADSTICKS

Steps:

• Preheat the oven to 425 degrees
• Shred the zucchini and place in a sturdy dish towel. Squeeze as much moisture as possible from the zucchini. When you feel like you've gotten as much as you can out unroll the towel and allow it to rest for several minutes then try again. Do not skip the second step, the zucchini needs to be extremely dry.
• Transfer the dry zucchini to a mixing bowl and combine with the garlic, spices, eggs and cheese.
• Place the dough on a greased or silicone lined baking sheet and spread into a rectangle. **Do not pat too thin, or it will be more like a thin crust pizza than breadsticks**
• Bake for 20-22 minutes until the breadsticks have browned slightly and dried out.
• Remove from the oven and top with remaining cheese. Bake for 5-7 more minutes until melted and bubbly.
• Cut into 12 strips.

CHEESY ZUCCHINI BREADSTICKS

Steps:

• 1. Preheat oven to 400°F Coat a large baking sheet with cooking spray. (Actually I use parchment paper or a silpat)
• 2. Squeeze zucchini dry. (NOTE: I normally shred and freeze huge quantities of zucchini during the summer, so a LOT of water can get squeezed out upon thawing. The 1-1/2 cup is a relative amount, since it can be compressed like a diamond if I'm not careful. My 1-1/2 cup is fluffed up, and I really just use whatever I was able to shove into one quart bag during the harvest season.)
• 3. The frozen coconut comes from the frozen fruit section of the grocery store. It says "sweetened," but it does not taste sweet to me. I use one whole package, which is 6 oz, which is about 1 cup, fluffed. You could probably use dried if you want.
• 4. Whisk eggs, salt and pepper together in a large bowl. Add zucchini, coconut, cheese and flour; stir to combine. Then add flax meal and flour last. (NOTE: I only added the extra egg yolks saved from a granola recipe that only called for whites. You could omit if you want.)
• 5. Spread the mixture into an approximately 8-by-10-inch rectangle on a baking sheet, ideally lined with parchment paper or a sil-pat. Bake until golden brown on top and bottom, 20 to 25 minutes. Let cool slightly before cutting into 16 rectangles. Serve with marinara sauce or guacamole, if desired.