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Garlic Zucchini Bagels

Prep Time:

10 Minutes

Cook Time:

14 Minutes


2 Servings


Phase 1

About the Recipe

Check out this Phase 1 friendly Ideal Protein Recipe



1 potato puree mix (dry)

1 crispy cereal mix (dry), crushed

2 tsp. baking powder

½ tsp. garlic powder

pinch of salt

1/3 C. liquid egg whites

¼ C. (2 oz.) skim milk

1 tsp. olive oil

½ C. shredded zucchini

Cooking spray

*****Because this recipe calls for 2 oz of skim milk, split the recipe and save the other half of it for the following day!

Servings: Entire recipe = 2 unrestricted (4 bagels); ½ recipe = 1 unrestricted (2 bagels)

TIP: Use the two bagels to make great sandwiches or burgers.



1. Preheat oven to 350 degrees.

2. Place shredded zucchini in a small bowl; microwave on high 1 minute.

3. Blot with paper towels to remove excess moisture; set aside.

4. In a medium mixing bowl, stir together the dry ingredients with a whisk.

5. Add wet ingredients (except zucchini) and stir to incorporate, just until mixed; fold in zucchini.

6. Scoop batter into a sprayed regular sized donut pan making 4 bagels.

7. Bake 12-14 minutes or until inserted toothpick comes clean.

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