Almond Parmesan Crusted Zucchini Crisps

By McCarleyRHLAC

Makes 4 Servings - 3.5 grams of net carbs per serving

Ingredients

• 2 Medium Zucchini (6 to 7 inches) Sliced 1/4 - 1/2 inch thick on a slight bias
• 1/2 Cup Almonds
• 1/2 Cup Grated Parmesan Cheese
• 1 Egg
• 1/2 Tsp Garlic Pepper
• 1/2 Tsp Onion Powder
• 2 Tbs Butter

Details

Adapted from peaceloveandlowcarb.blogspot.com

Preparation

Step 1

Put almonds in a food processor and chop until they are nearly a powder. Mix in parmesan cheese into the almonds. Pour mixture on a large plate, spread thinly and covering the whole plate

Fork whisk the egg in a bowl and mix in the seasonings




In a large non-stick pan heat the butter on medium-high heat. Dip zucchini slices in the egg wash, coating both sides. Dredge the egg coated zucchini in the almond/parmesan mixture, completely coating both sides. Pan fry in the butter until the almond breading is a nice golden brown on each side. 2-3 Minutes eat side. Serve with ranch dressing or a cucumber sauce and enjoy!