Zucchini (or courgette) are another low carb versatile vegetable. If you are lucky enough to have a veggie patch, they grow like wild fire. Here is an easy way to cook them as a side dish for dinner tonight. Zucchini and parmesan bake with an almond crust.
Zucchini And Parmesan Bake – with an almond crust
I promised I would post the recipe soon, so here it is. An easy ‘throw it in the oven’ kinda dish. Once where I may have used breadcrumbs for a crunchy topping, I now use almond flour/meal. For more low carb hacks read this post.
Zucchini And Parmesan Bake
I love using zucchini and parmesan bake as a wonderful fresh low-carb side dish. The leftovers can even be enjoyed reheated as a quick lunch the next day.
Oil the baking dish.
Place a layer of sliced tomatoes on the base of the baking dish. Add salt and pepper to taste.
Place a layer of zucchini/courgettes, add more salt and pepper.
Sprinkle the almond meal and parmesan across the top.
Drizzle or spray with olive oil.
Bake at 180C/350F for up to 20 minutes until golden.
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