Updated: Mar 15
If you’re looking for a way to elevate your veggie side dishes, this one is so simple, beautiful and insanely delicious. Almond flour replaces breadcrumbs in this recipe for a gluten free, low carb topping. Nutritional yeast is a dairy free way to get that “cheesy” flavor. It's also fortified with B vitamins and trace minerals! I highly recommend baking some zucchini slices on a separate tray so you can snack on them without ruining the beautiful look! Feel free to go ratatouille style with this one and add in eggplant or tomatoes for more diversity and color.
2 medium green zucchini
2 medium yellow zucchini
•2 Tbsp olive oil
•1/3 cup almond flour
•1/2 tsp sea salt
•1/2 tsp garlic powder
•1/2 tsp nutritional yeast
•1/2 tsp dried parsley
•1/4 tsp freshly ground black pepper
•1/4 tsp paprika
Pre heat oven to 200°C or 400°F.
Cut zucchini’s into small circles, about 1/4 inch thick.
Sprinkle salt over the zucchini slices and let sit for 10 minutes. This helps release the water from the zucchini so it won’t be soggy. Really makes a difference so don't skip this step!
Then blot dry with a clean towel.
Arrange zucchini slices in a baking dish in an alternating pattern.
Brush or drizzle zucchini with olive oil.
In a small bowl, mix together the topping mixture. Sprinkle on top of zucchini slices.
Bake for 20 minutes and then broil for 3-5 minutes to get the topping golden and crispy.