Baked Parmigiano Zucchini

Baked Parmigiano Zucchini

Total Time 40 mins
Servings 6
Calories 288.89 kcal


  • 3 large Eggs beaten
  • 1 cup Almond Flour
  • 1 cup Almonds ground
  • 2 Zucchinis thinly sliced
  • 1 cup Parmigiano-Reggiano grated
  • 1 tsp Dried Oregano
  • Salt and Pepper


  • Preheat oven to 400 F degrees.
  • Wash, clean and slice zucchinis. Salt from all sides and let dry on a paper towel. Set aside.
  • Combine ground almond, cheese, oregano in a large bowl. Season salt and pepper to taste; add oregano and set aside.
  • In another bowl, add the almond flour.
  • In a separate bowl, whisk eggs, with salt and pepper.
  • Line a large baking sheet with parchment paper.
  • Roll zucchini rounds in flour, dip into eggs, then roll in almond mixture, pressing to coat.
  • Place zucchini slices on a baking sheet and bake for 25- 30 minutes.
  • Serve hot.