Description
These savoury zucchini bagels combine grated zucchini, sharp cheddar, Parmesan, eggs, almond flour, and cream cheese for a golden, cheesy bake with lightly crisp edges. Everything bagel seasoning adds a classic savoury finish, making them perfect for breakfast, brunch, or a quick snack.
Ingredients
For the Zucchini Bagels
2 medium zucchini (about 450 g), grated
1 cup (100 g) shredded sharp cheddar cheese
1/2 cup (50 g) grated Parmesan cheese
2 large eggs
1/2 cup (55 g) almond flour
1 tbsp cream cheese, softened
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
For the Topping
2 tbsp everything bagel seasoning
2 tbsp shredded cheddar cheese, optional
1 tbsp grated Parmesan cheese, optional
Instructions
1. Grate the zucchini using the large holes of a box grater. Transfer it to a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
2. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it.
3. In a large mixing bowl, combine the squeezed zucchini, shredded cheddar, Parmesan, eggs, almond flour, softened cream cheese, baking powder, garlic powder, dried oregano, salt, and black pepper.
4. Stir everything together until a thick, sticky mixture forms and the cheeses are evenly distributed.
5. Divide the mixture into 6 equal portions. Using lightly damp hands, shape each portion into a thick round bagel shape with a small hole in the centre.
6. Place the shaped bagels on the prepared baking sheet, leaving space between each one.
7. Sprinkle the everything bagel seasoning evenly over the tops. Add extra shredded cheddar or Parmesan if desired.
8. Bake for 20–25 minutes, or until the bagels are firm, golden brown, and lightly crisp around the edges.
9. For a deeper golden finish, switch the oven to broil for 1–2 minutes, watching closely because the cheese can brown quickly.
10. Remove the bagels from the oven and let them cool on the baking sheet for 5–10 minutes. They will become firmer as they cool.
11. Serve warm with cream cheese, avocado, smoked salmon, or your favourite savoury spread. Once completely cooled, they can also be lightly toasted before serving.
Notes
Squeeze the grated zucchini very well because excess moisture can make the bagels too soft and difficult to shape. Freshly grated cheddar and Parmesan melt well and help create a better texture. Keep the bagels fairly thick rather than making them too thin so they hold together and have a satisfying centre. Leave space between the bagels on the baking sheet to encourage even cooking and browning. Watch the bagels closely under the broiler because the cheese topping can brown very quickly. Allow the bagels to cool for a few minutes before serving because they firm up as they cool. Mozzarella, Monterey Jack, Colby, or a mild cheese blend can be used instead of cheddar. Keeping the Parmesan provides extra flavour. Almond flour helps provide structure and absorb moisture, so changing the flour may affect the texture. To freeze, cool the baked bagels completely, wrap individually, and store in a freezer-safe container or bag. Thaw before reheating and toast lightly if desired. Store completely cooled leftovers in an airtight container in the refrigerator and reheat in a toaster oven or conventional oven for the best texture. Serve with cream cheese, avocado, smoked salmon, sliced tomatoes, fresh herbs, or use as the base for a simple sandwich. Finely chopped herbs or small amounts of other vegetables can be added, but watery ingredients should have excess moisture removed first.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American