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.

[clickToTweet tweet=”Super simple healthy recipe – Low-Carb Zucchini And Parmesan Bake. The perfect low-carb side dish” quote=”Super simple healthy recipe – Low-Carb Zucchini And Parmesan Bake. The perfect low-carb side dish”]

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.

3.82 from 11 votes

Print

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.

Course Dinner, Lunch, Vegetables

Cuisine Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free

Keyword Low-carb vegetables

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 115 kcal

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

Metric grams - US measurements

Instructions

1. Oil the baking dish.
2. Place a layer of sliced tomatoes on the base of the baking dish. Add salt and pepper to taste.
3. Place a layer of zucchini/courgettes, add more salt and pepper.
4. Sprinkle the almond meal and parmesan across the top.
5. Drizzle or spray with olive oil.
6. Bake at 180C/350F for up to 20 minutes until golden.

Nutrition Facts

Zucchini And Parmesan Bake

Amount Per Serving

Calories 115 Calories from Fat 65

% Daily Value*

Total Fat 7.2g 11%

Total Carbohydrates 10g 3%

Dietary Fiber 4g 16%

Sugars 6g

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.