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Ingredients35 m servings 106
Original recipe yields 8 servings
- 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.
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Per Serving: 106 calories; 7.9 5.4 5.6 2 63 Full nutrition
ReviewsRead all reviews 3
This recipe didn't work for me. Coconut flour didn't stick well... and almond flour mixture fog really gummy.
I used vegan parmesan and hemp meal. It came out really well and was tasty.