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
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.
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Living 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.
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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