Parmesan Zucchini Coins

Ingredients

• 2 medium Zucchini
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup Gluten-Free Breadcrumbs
• 2 tablespoons Almond Flour
• 1 teaspoon Dried Italian Herbs
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1 large Egg
• 2 tablespoons Olive Oil
• 1 tablespoon Fresh Parsley (chopped (optional))

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Wash and slice the zucchini into 1/4-inch thick coins.

3. 3

   In a shallow bowl, whisk the egg.

4. 4

   In a separate shallow bowl, combine the parmesan cheese, gluten-free breadcrumbs, almond flour, Italian herbs, garlic powder, onion powder, salt, and pepper.

5. 5

   Dip each zucchini coin into the egg, then dredge it in the parmesan mixture, ensuring it's well coated.

6. 6

   Place the coated zucchini coins on the prepared baking sheet in a single layer.

7. 7

   Drizzle the zucchini coins with olive oil.

8. 8

   Bake for 20-25 minutes, or until golden brown and tender, flipping halfway through.

9. 9

   Garnish with fresh parsley (optional) and serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.