High-protein Zucchini Sandwich Rounds

1 ½ cups grated zucchini (about one large Zucchini) measured before squeezing

2 large eggs

1 cup freshly shredded part-skim mozzarella

¼ cup grated Parmesan (grated on the smaller holes)

3 tbsp almond flour

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Salt and black pepper, to taste

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Grate the zucchini and measure 1 ½ cups before squeezing.
Toss it with ½ teaspoon of salt and let it sit for about 10 minutes to help draw out the moisture, then squeeze it extremely well with a clean kitchen towel or paper towels until as much liquid as possible has been removed.
Add the squeezed zucchini to a bowl with the eggs, mozzarella, Parmesan, almond flour, garlic powder, onion powder, paprika, salt, and pepper.
Mix until well combined, let the mixture rest for 3–5 minutes, then divide into 4 sandwich rounds. You may need two sheet pans.
Bake for 22-28 minutes, carefully flipping, halfway through until golden brown and set.
Let cool COMPLETELY before filling with your favorite sandwich ingredients.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥪Sandwich

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 25m