Wednesday, March 4, 2015

BAKED ZUCCHINI PARMESAN WITH PAPRIKA




BAKED ZUCCHINI PARMESAN WITH PAPRIKA
A lovely low-carb side dish. This is a great way to use up zucchini.  You can use larger zucchinis as well, of course.  Just cut them to size.  I don't have a functioning broiler in my oven, but if you have one...bonus!  I believe the topping will get crispier.  In hindsight, I would skip the paprika as it didn't add much to this recipe and the flavor was wrong.  I added it for color as I don't have a working broiler.  

1 lb small zucchini (0.45 kg)
  (weighed after the ends are cut off)
3 tbsp light-tasting olive oil (45 mL)
3 tbsp grated Parmesan cheese (45 mL)
  (the kind in a can)
2 tbsp almond flour, OR use more Parmesan and reduce salt (30 mL)
1/tsp black pepper (1 mL)
11/tsp paprika, divided, optional (6 mL)
1/2  tsp salt, OR to taste (2 mL)

Preheat oven to 400°F (200°C).

Slice each zucchini in half lengthwise and then each half again, so that you have 4 slices.

Place the zucchini sticks on a greased cookie sheet.  Carefully drizzle the olive oil over each stick.

In small bowl, combine the Parmesan cheese, almond flour, OR Parmesan cheese, black pepper, 1/tsp (1 mL) paprika and salt.  Sprinkle each zucchini stick with this mixture.  Then sprinkle 1 tsp (5 mL) paprika over the zucchini sticks.  Bake 15 minutes and broil until browned.  Watch carefully.

Yield:  4 servings
1 serving
149.3 calories
4.1 g protein
13.5 g fat
2.5 g fiber
2.2 g net carbs 



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