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Low‑Carb Zucchini Buns

Light, cheesy low‑carb buns made from shredded zucchini and mozzarella — great as a sandwich base or snack. They bake up crisp at the edges and hold fillings well so you won't miss regular bread.

By keto
Low‑Carb Zucchini Buns
Time37 min·Serves4

Ingredients

2–3zucchinishredded (about 3–4 cups shredded)
2 pinchessalt(about 1/8 tsp)
1 tspgarlic powder
1 cupshredded mozzarella cheesedivided (about 4 oz)
1Avocado oil spray or other nonstick spray

Optional toppings/fillings

Method

I

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray the parchment with avocado oil.

II

Shred the zucchini and place the shreds in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible — the drier the better so the buns hold together.

III

Transfer the drained zucchini to a bowl. Add 2 pinches salt (about 1/8 tsp), 1 tsp garlic powder, and 3/4 cup of the shredded mozzarella. Mix thoroughly until evenly combined.

— keto
IV

Divide the mixture into 4 equal portions on the prepared baking sheet. Press each portion into a flattened round (bun) about 3–4 inches wide. If desired, sprinkle the remaining 1/4 cup mozzarella on top of each bun.

V

Bake at 400°F (200°C) for 20–22 minutes, or until the buns are set and lightly golden at the edges.

VI

Remove from the oven and let the buns cool completely on the sheet for at least 5–10 minutes (cooling helps them firm up and makes them easier to handle).

VII

Assemble sandwiches: spread each bun base with about 2 tbsp protein mayo (recipe below), add tomato, lettuce, red onion, ham or preferred fillings, then top with the other bun half and serve.

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