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The Broke Chef: 3 Ingredient Cheesy “Bread” (GF, SF,NF,MF)

Sometimes when I look at recipes and see a long list of ingredients I immediately become overwhelmed, or assume that it will be too expensive. If you can relate then this recipe is dedicated to you.

My dad grew a lot of zucchini in his garden this year, and because of that I got a few for free, thus the reason this recipe came into my life.

Lets start!



1 Zucchini (medium sized)

A few handfuls of cheese (shredded)

2 Eggs

Thats it.

So here is what to do:

First, you will want to shred the zucchini. I used a cheese grater for this step.

IMPORTANT IMPORTANT IMPORTANT: you must get rid of the liquids in the zucchini for this to work. I usually add salt, which allows the moisture to be sucked right out, let it sit in a strainer for 30 minutes, and then pat dry with paper towel/rag. Squeezing the liquid out works too.The best method I have found is to use a cheese cloth to squeeze out the juice, but lets be real…no one has cheese cloth. It is imperative though that the zucchini be drained completely.

Next, combine the 2 eggs and the cheese with the drained zucchini…mix well. From my experience, this recipe works better when you use finely ground up parmesan cheese.

At this point, if you have room in your budgets for seasonings, or maybe already have a few you could add those in. I usually incorporate garlic and parsley. Other seasons that match well include: basil, thyme, marjoram, oregano, rosemary, sage, etc.

Then you bake until the cheese has melted and the edges have browned. It took 25 minutes for me, but can vary depending on how much cheese you use, how well you drained the zucchini, and if you have added any other ingredients. You could add corn starch to thicken it up and allow it to rise more like bread, but if you can’t afford it/it doesn’t fit into your pantry and you would never use it again then skip it…you won’t miss it.

I topped mine with some fresh parsley in order to give it some color and flavor.

I fed this to my nephews that came to visit and they loved it. They paired it with some marinara sauce and did not seem miss to the gluten at all.


Enjoy. Reach out to me for comments/questions/concerns/ideas/inspiration/anything.

Written by

Hi, my name is Shelby Glee Pratt. I was born and raised in a small town in northern Indiana, and moved to Ohio for my undergraduate degree. I am currently still in the process of obtaining my bachelors in Psychology. Beyond that, I am trying to combine the Culinary world with Psychology. One of my biggest passions in life is cooking. More than being passionate, I am motivated to bring sustainability and ethics to the culinary industry. In my downtime I enjoy reading cook books and magazines, watching documentaries, and traveling, among other things.

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