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Keto Crispy Baked Zucchini Slices


  • Author: Michelle Burns
  • Total Time: 45 minutes
  • Yield: 24 slices 1x

Description

Crispy outside, tender inside, full of flavor


Ingredients

Scale
  • Olive spray
  • 1 cup almond flour
  • 1 1/2 ounces grated Parmesan cheese
  • 1 tsp dried Italian herb seasoning
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 pound zucchini, sliced into 1/2 inch rounds (about 2 medium zucchini)
  • 2 tsp coconut flour

Instructions

  • Preheat the oven to 425 ºF.
  • Line a large baking tray with parchment paper and spray it with olive oil
  • In a shallow bowl, stir together the almond flour, Parmesan cheeese, dried Italian herbs, garlic powder, salt, and black pepper.
  • In a separate shallow bowl, whisk the eggs.
  • Pat the zucchini dry and place the slices in a zip-lock bag along with the coconut flour.
  • Seal the bag and gently shake it to coat the zucchini.
  • Dip the zucchini circles in the egg, letting the excess drip off.
  • Then dip in the almond flour mixture to coat.
  • Arrange on the prepared baking tray.
  • Spray the tops with the oliveoil
  • Bake until golden on both sides, about 25 minutes, flipping once halfway through.
  • Serve warm.
  • Optional: dip in Low Carb tanch Dressing or Oka's Miso dressing when eating

Notes

Source:  anediblemosaic.com--Faith Gorsky

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 4-5 slices
  • Calories: 212
  • Fat: 16
  • Carbohydrates: 10
  • Fiber: 4
  • Protein: 12
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