Crispy Baked Zucchini Slices

[mific]

Another way to tart up zucchini!
GF, Low Carb/keto, Vegetarian
Servings: 1-2



Ingredients:
1 Egg
1 large or 2 medium zucchini/courgettes
2 Tbsp Coconut flour
1/2 cup Almond flour
1/2 cup Parmesan cheese
1 tsp Italian herb seasoning
ground black pepper

Directions:
Stir together all the ingredients for the "breadcrumbs".

Whisk the egg in a separate shallow bowl.

Preheat the oven to 425F. Line a baking tray with parchment paper and spray it with olive oil (or similar).

Slice the zucchini into rounds, pat them dry, and put in a plastic bag with the coconut flour. Close off the bag and gently shake to coat the zucchini. Or just do this in a bowl, tossing them with your hands.

Dip the zucchini circles in the egg, letting the excess drip off, and then dip each round in the almond/parmesan mix to coat. Arrange them on the prepared baking tray. Spray the tops with an olive oil cooking spray (or similar).

Bake until golden on both sides, about 25 minutes, flipping once halfway through. Serve warm.