Would you call this healthy zucchini and parmesan bake – or courgette and parmesan bake?
Either way, zucchini (or courgette) are another versatile low-carb 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.
Scroll down for my simple healthy recipe for zucchini and parmesan bake with an almond crust.
Zucchini And Parmesan Bake – with an almond crust
If you are subscribed to my website for free recipes and articles, you would have received a recipe for tarragon chicken last week. Did you notice the side dish?
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.
Super simple healthy recipe - Low-Carb Zucchini And Parmesan Bake. The perfect low-carb side dishClick To TweetLiving low-carb is so much easier once you discover a few tricks and hacks to start swapping high carb ingredients, for lower carb options. For more low carb hacks read this post. It’s where most low-carb beginners start.
How to Make Low-Carb Zucchini And Parmesan Bake – in 3 easy steps
Step 1: Low-Carb Zucchini And Parmesan Bake Slice the zucchini and tomatoes
Step 2: Low-Carb Zucchini And Parmesan Bake Slice – Cover with the crust mix
Step 3: Low-Carb Zucchini And Parmesan Bake Slice – Bake until golden
If you’re looking for more low-carb vegetable side dishes, take a look here at my easy recipe finder.
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.
Ingredients
- 4 medium tomatoes sliced into 1cm / 1/2 inch
- 4 medium zucchini/courgettes sliced thinly lengthwise
- salt/pepper to taste
- 50 g almond meal/flour
- 30 g grated/shredded parmesan or any hard aged cheese
Instructions
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Oil the baking dish.
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Place a layer of sliced tomatoes on the base of the baking dish. Add salt and pepper to taste.
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Place a layer of zucchini/courgettes, add more salt and pepper.
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Sprinkle the almond meal and parmesan across the top.
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Drizzle or spray with olive oil.
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Bake at 180C/350F for up to 20 minutes until golden.
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Valerie says
Just tried this recipe for lunch and oh so very tasty! I added a little thyme and cayenne pepper and sprinkled a little more parmesan cheese after i took it out of the oven. Definitely one to make again!!! Thank you!
Henrik Thomas-Poulsen says
Can you use something else than Tomatoes??
Isabel says
So simple and yet so delicious, have to give this recipe a try for sure!
X Isabel
Amy says
This closely resembles a snack recipe from my childhood. Garlic parmesan breadsticks. Would love to use this instead. Do they get crispy,toasty? If not do you have a suggestion for how to make them crispy?
Libby www.ditchthecarbs.com says
That’s a great idea. I would slice the zucchini/courgette really thin (omitting the tomatoes) and coat them on both sides with the parmesan/almond mixture. Place these on a baking tray and bake at 180C/350F for a few minutes each side until golden brown. Let me know how you get on.
MaryBeth McDonald says
This recipe sounds so good. I can’t wait to try it.