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
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. 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.
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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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.