These Zucchini Bagels are cheesy, soft, savory, veggie-packed, and made with a low-carb almond flour dough. They have the look and feel of homemade bagels, but they are loaded with shredded zucchini, cottage cheese, eggs, mozzarella, garlic powder, and everything bagel seasoning for a flavorful high-protein bite.
This recipe is perfect when you want a bagel-style breakfast or snack without traditional wheat dough. The cottage cheese and eggs blend into a smooth, creamy base that helps bind the dough, while almond flour keeps the recipe low carb and keto-friendly. Mozzarella adds stretch and softness, and squeezed zucchini adds moisture, color, and mild veggie flavor.
The most important step is squeezing the zucchini very dry. Zucchini holds a lot of water, and removing that liquid helps the bagels bake up firm, golden, and sliceable instead of wet or crumbly. Once baked, let the bagels cool for 5–10 minutes before slicing so the centers finish setting.
Serve these warm or toasted with cream cheese, avocado, eggs, turkey slices, smoked salmon, cucumber, tomato, or herbed Greek yogurt spread.
Why You’ll Love This Recipe
These zucchini bagels are cheesy, savory, and packed with protein-friendly ingredients.
They are low carb and keto-friendly thanks to almond flour instead of wheat flour.
Cottage cheese adds moisture, tenderness, and extra protein.
Squeezed zucchini adds vegetables without making the flavor overpowering.
Everything bagel seasoning gives each bite classic bagel flavor.
They are great for breakfast sandwiches, brunch plates, snacks, or meal prep.
Recipe Details
Prep Time: 15 minutes
Cook Time: 22–28 minutes
Cooling Time: 5–10 minutes
Total Time: 42–53 minutes
Yield: 6 bagels
Serving Size: 1 bagel
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American-Inspired
Diet: Low-Carb, Keto-Friendly, Vegetarian, Gluten-Free if using certified gluten-free baking powder and seasonings
Ingredients
1 cup shredded zucchini, squeezed very dry
1 cup cottage cheese
2 large eggs
1½ cups almond flour
1 cup shredded mozzarella cheese
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon salt
Everything bagel seasoning, for topping
Optional Add-Ins
Parmesan
Cheddar
Chopped chives
Onion powder
Italian seasoning
Red pepper flakes
Sesame seeds
Black pepper
Optional for Serving
Cream cheese
Avocado
Eggs
Turkey slices
Smoked salmon
Cucumber
Tomato
Herbed Greek yogurt spread
How to Make Zucchini Bagels
1. Heat the Oven
Preheat your oven to 375°F / 190°C. Let the oven fully heat so the bagels bake evenly and turn golden.
2. Prep the Tray
Line a baking tray with parchment paper. This helps prevent sticking and makes cleanup easier.
3. Squeeze the Zucchini
Place the shredded zucchini in a clean towel and squeeze out as much liquid as possible. The zucchini should feel dry and compact before adding it to the dough.
4. Blend the Cottage Cheese
Add the cottage cheese and eggs to a blender. Blend until smooth and creamy with no visible cottage cheese curds.
5. Make the Dough
In a large bowl, mix the almond flour, mozzarella, baking powder, garlic powder, and salt.
6. Add Wet Mixture
Pour in the blended cottage cheese mixture and stir until a soft dough forms. The dough will be slightly sticky, but it should hold together.
7. Fold in Zucchini
Add the squeezed zucchini and mix until evenly combined. Avoid overmixing once the zucchini is added.
8. Shape Bagels
Divide the dough into 6 portions. Roll each portion into a thick rope, then connect the ends to form a bagel shape. Press the seam gently so it holds together.
9. Add Topping
Place the shaped bagels on the prepared baking tray. Sprinkle generously with everything bagel seasoning. You can also add sesame seeds, Parmesan, black pepper, or chives if desired.
10. Bake Until Golden
Bake for 22–28 minutes, or until the bagels are puffed, golden, and set through the center.
11. Cool Briefly
Let the bagels cool on the tray for 5–10 minutes before slicing. This helps them firm up and keeps the soft center from tearing.
12. Serve Warm
Toast if desired and spread with cream cheese, avocado, herbed Greek yogurt, or your favorite toppings.
Best Tip for Perfect Zucchini Bagels
Squeeze the zucchini as dry as possible before mixing it into the dough. Too much moisture can make the bagels soft, wet, or difficult to slice. A clean kitchen towel works best for pressing out the liquid.
Serving Suggestions
Serve these Zucchini Bagels warm with cream cheese and cucumber for a fresh breakfast. For a hearty option, add eggs, turkey slices, avocado, tomato, or smoked salmon.
For a brunch plate, pair them with scrambled eggs, fresh fruit, roasted vegetables, or a simple side salad. They also work well as mini sandwich bases with turkey, chicken salad, tuna salad, or herbed Greek yogurt spread.
For extra flavor, toast the sliced bagels and add a little butter, cream cheese, garlic herb spread, or avocado mash.
Tips and Variations
Use finely shredded zucchini for the best texture.
Squeeze the zucchini until very dry.
Blend the cottage cheese and eggs until completely smooth.
Use low-moisture mozzarella for better structure.
Add Parmesan for a saltier, more savory flavor.
Add cheddar for a sharper cheese taste.
Add red pepper flakes for a spicy version.
Add Italian seasoning for a herby bagel.
Make smaller bagels for snack-size portions.
Cool before slicing so the centers set.
Storage and Reheating
Store leftover bagels in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing.
To reheat, slice and toast in a toaster oven, oven, or air fryer until warm and lightly crisp on the edges.
You can also freeze the bagels. Wrap each cooled bagel tightly and freeze for up to 2 months. Thaw in the refrigerator, then toast before serving.
Frequently Asked Questions
Are these zucchini bagels low carb?
Yes. These bagels use almond flour instead of traditional wheat flour, making them a low-carb and keto-friendly option.
Do they taste like zucchini?
The zucchini flavor is mild. It adds moisture and texture, while the mozzarella, cottage cheese, garlic powder, salt, and everything bagel seasoning give the bagels most of their savory flavor.
Can I use regular flour instead of almond flour?
This recipe is designed for almond flour. Regular flour will absorb moisture differently and may change the texture.
Why are my bagels too wet?
The zucchini may not have been squeezed dry enough, or the bagels may need a few more minutes in the oven. Cool them before slicing so the centers can set.
Can I add more cheese?
Yes. Parmesan, cheddar, or extra mozzarella can be added, but too much cheese may make the dough softer and more melty.
Can I make these ahead of time?
Yes. These bagels are great for meal prep. Bake, cool, refrigerate, then toast before serving.
Final Thoughts
Zucchini Bagels are a cheesy, low-carb, keto-friendly bagel option made with shredded zucchini, cottage cheese, eggs, almond flour, mozzarella, and everything bagel seasoning. They are soft, savory, protein-friendly, and full of flavor.
Serve them warm or toasted with cream cheese, avocado, eggs, turkey, smoked salmon, cucumber, tomato, or herbed Greek yogurt spread for a satisfying breakfast, brunch, or snack.
