Low Carb Mozzarella Cheese Squares Recipes

LOW CARB MOZZARELLA STICKS

Steps:

• Cut the cheese sticks in half. Then crack the egg into a small bowl and beat it until it is all mixed together. Measure out the Parmesan cheese into another bowl. Add the basil and garlic powder to the Parmesan cheese and whisk together to combine.
• Dip your cut mozzarella piece into the Parmesan mixture first, then into the egg, and then again into the Parmesan. Place the dipped mozzarella stick onto a baking sheet lined with parchment paper. Repeat until you've dipped all the mozzarella pieces. Put the baking sheets into the freezer for an hour.
• Preheat the oven to 400. Bake the frozen mozzarella sticks for 8-10 minutes, flipping once halfway through. Serve hot with tomato sauce if desired. Enjoy!

LOW CARB MOZZARELLA CHEESE SQUARES RECIPE

Steps:

• I started by washing the zucchini and using my Mandolin Food Slicer to slice them long ways really thin. There are 4 different thickness settings on my vegetable slicer and I used the thinnest setting which is number 1. If you cut them too thick, it will take longer to cook them.
• After slicing the zucchini, I prepped the cheese. I used Mozzarella cheese because it can take high-temperature heats and not dissolve into nothing when it's done baking. It tastes amazing too! I usually buy a block of Mozzarella but I used cheese sticks I had in the refrigerator this time. I much prefer the block of cheese I can cut into small one inch squares instead. I ended up cutting the cheese sticks into three sections. I used 2 of the sections of each cheese stick (2/3's of a cheese stick to be exact)
• I placed two slices of zucchini down in a criss-cross fashion, then placed the cheese in the center. I folded the very bottom zucchini slice over first, then the other side of the very bottom zucchini slice over next. This locks the top piece of zucchini in place. The I folded both sides of the top zucchini over the bottom layer (as seen in the photos below). The zucchini sliced very thin is extremely flexible. It also sticks in place nicely too. I was able to hold on to the folded part and dip it as needed without it falling apart. If you have trouble, you can use toothpicks to help keep it together during this process too.
• After creating a huge stack prepped zucchini squares, I mixed the eggs in one bowl and the dry ingredients in another bowl.
• The dry ingredients are a mixture of 2/3 cup Carbquik and 1/3 cup crushed pork rinds. I highly suggest using a blender or food processor to grind them down as much as possible. I crushed them with my hands at first but it just wasted enough. Another thing to note, I used spicy pork rinds. These definitely added flavor to this recipe. If you don't use flavored pork rinds, I suggest you add your favorite seasonings to the dry mixture. About 1 teaspoon of SeasonAll Seasoning would be perfect!
• You will dip each zucchini square into the egg mixture first and then dip it in the dry ingredients next. Then place each coated square on a baking sheet lined with parchment paper to prevent sticking.
• Bake these squares at 350 degrees for about 25 minutes or until they become golden brown and the zucchini is soft.