Zucchini Scarpaccia
Servings: 8 servings
Calories: 72kcal
Thinly sliced zucchini is seasoned and baked with parmesan and almond flour for a crispy golden dish that is sliced and served as a side dish or appetizer.
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Ingredients
- 2 medium zucchinis
- 1 small red onion
- 3 tablespoons almond flour
- ½ cup Parmesan cheese, finely grated
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon Rosemary, dried
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking tray (we used a 9 x 13 inch baking tray) or line it with parchment paper.
- Thinly slice the zucchini using a mandolin or a sharp knife.
- Place the thinly slice zucchini in a medium mixing bowl and season with 1 teaspoon of the salt. Sit for 5 minutes.
- Remove the excess water from the zucchini either with kitchen towels or cheesecloth.
- Return the zucchini to the bowl with the sliced red onion.
- In a small mixing bowl, add the almond flour, olive oil, rosemary, salt and pepper and mix well.
- Add the dry mixture to the zucchini with the Parmesan cheese. Stir well.
- Pour the mixture into the prepared baking tray, spreading it out evenly and pressing it flat.
- Bake in the preheated oven for about 35-40 minutes, or until the scarpaccia is golden brown and crispy.
- Once baked, remove the scarpaccia from the oven and let it cool for a few minutes before slicing.
- Serve the keto zucchini scarpaccia warm or at room temperature, optionally garnished with fresh herbs or a sprinkle of Parmesan cheese.
Notes
This recipe is cut into 8 squares, with one square being a serving.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Fiber: 1g | Net Carbohydrates: 3g