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
Directions
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!
Makes 4 Servings – 3.5 grams of net carbs per serving
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Filed Under: 5 Ingredients or Less, Appetizers, Gluten Free, Side Dishes, Under 10 grams per serving, Under 5 grams per