Low Carb Mozzarella Cheese Squares Recipe
Want something the whole family will love that’s also keto? This Low Carb Mozzarella Cheese Squares Recipe is just that! The whole family will love these! I know you have heard of traditional mozzarella sticks, but these squares are unique and oh-so-good. I truly enjoy making these and taking them places because everyone enjoys them too.
Low Carb Mozzarella Cheese Squares Recipe Ingredients
- Mozzarella Cheese or (Cheese sticks if you have those too)
- 1 Large Zucchini (or 2 medium sized)
- 2 large eggs, whipped
- 2/3 cup Carbquik
- 1/3 cup crushed Pork Rinds (I used pork rinds with lots of flavor)
- Salt and pepper
I’ve made this recipe in the oven and in the air fryer! The air fryer only takes 9 minutes for them to turn golden brown! This is an excellent cooking technique especially during the summer months when you don’t even want to turn on the oven. I have the Rosewill 5.8 Quart AirFryer and I love it! It’s big too! It’s the perfect size for our family of four. I was about to fit about 8 squares in each baking session! Easy, peasy!!
Low Carb Mozzarella Cheese Squares Recipe Instructions
- 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.
- Important: Allow them time to cool before you touch them. They will be too hot to pick up and taste. I would allow at least 5 minutes or more cool downtime. Maybe even longer for younger kids. They taste great cold too!
Low Carb Mozzarella Cheese Squares Recipe Nutrition
Serves 10
Calories 85, Total C 2.2g, Fiber 1.7g, Net C 0.5g, Sugars 0.2g, Fat 3.9g, Protein 11g
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Questions others have asked
Can I Eat Mozzarella Cheese on Keto?
You may be wondering if you can enjoy low carb mozzarella cheese on this way of eating? The good news is that you can. When it comes to choosing a cheese that you can eat, mozzarella and cheddar are the best. So, if you have a craving for some cheese, you may want to go ahead and make this recipe.
Does Low Carb Mozzarella Cheese Squares Have No Carbs?
When it comes to most cheeses, you are in luck because they don’t have any carbs. This is why so many people choose to go Low Carb or go Keto because they can eat and eat and not have to worry about carbs. Of course, everything needs to be done in moderation. Too much cheese can always have consequences too.
How to Store Mozzarella Cheese Squares?
If you don’t eat all of these in one setting and are wondering how to store them, you’re in luck. The best way to store these is in an airtight container in the fridge. Cheese is known for lasting a long time, but after it’s been made into squares, it may not have the chance to last a long time in the fridge. It’s always safe to throw leftovers out within 3-5 days of making something, especially if it has dairy in it.
I am in love with this recipe. Have you ever been invited to go to a party and not have any fun finger foods to bring? Or maybe you are just tired of the same boring meat and cheese ideas for the low carb or Keto diet? Yeah, same here! This is exactly why I made these! You don’t have to keep them warm either.
Here are a few photos we took while making this amazing recipe.
I put half in the oven and half in the air fryer since this was my very first time using an air fryer!
Don’t forget to pin this for later!
Here’s a printable version of this low carb snack recipe:
Low Carb Mozzarella Cheese Squares Recipe
Ingredients
- Mozzarella Cheese or Cheese sticks if you have those too
- 1 Large Zucchini or 2 medium sized
- 2 large eggs whipped
- 2/3 cup Carbquik
- 1/3 cup crushed Pork Rinds I used pork rinds with lots of flavor
- Salt and pepper
Instructions
- 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.
Notes
Nutrition
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