Parmesan Zucchini Slices

These paleo Parmesan Zucchini Slices came out wonderful.  I was quite surprised at how easy they are to make ~ you just need to make a “station” that includes the ingredients that you’ll be dipping the zucchini slices in.

So, let’s take a look at the ingredients needed.

Ingredients

• Olive oil, for frying
• 1 medium zucchini, sliced 1/4 inch thick
• 1 cup almond flour
• 1 egg, at room temperature and lightly beaten
• 1/4 cup parmigiano reggiano cheese, grated
• Salt and Pepper, to taste
• 1/4 cup paleo mayonnaise (I use the recipe here)
• 1 tablespoon dried basil or 1/4 cup fresh basil (chopped)

Directions

1. In a large skillet on medium heat, add enough olive oil to coat the bottom.
2. Slice the zucchini then dip both sides in the almond flour.
3. Next, dip both sides in the egg mixture.
4. Add the salt and pepper to the grated cheese then dip both sides of the zucchini in this mixture.
5. Fry the coated zucchini slices in oil until golden brown, about 2-3 minutes per side.
6. When the slices are ready, place them on a plate lined with a sheet of paper towel to absorb any extra oil.
7. In a blender, puree the mayonnaise and the basil together. This will be your dipping sauce.

And there you have it ~

A perfectly good side to any meal or a nice snack.  Yum!

With the holidays around the corner, this would make a good appetizer also.

For additional paleo recipes, click here.