Ingredients
8
8 servings
- •½ cup coconut flour
- •2 egg whites
- •¼ cup water
- •1 cup almond meal
- •¼ cup grated Parmesan cheese
- •1 teaspoon Italian seasoning
- •1 teaspoon ground black pepper
- •4 zucchini, quartered lengthwise
- •1 teaspoon chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Pour coconut flour into a bowl.
- Whisk egg whites and water together in a bowl.
- Combine almond meal, Parmesan cheese, Italian seasoning, and pepper in another bowl.
- Dredge batches of zucchini in coconut flour using tongs. Dip in beaten egg whites; toss in almond meal mixture until coated. Arrange on the lined baking sheet.
- Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.
Nutritional Facts
Per 8 servings
- Calories: 106
- Carbohydrate: 5g
- Fat: 8g
- Fiber: 2g
- Protein: 6g
- Sugar: 2g
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