Elevate your vegetable game with this simple yet flavorful Baked Zucchini with Almonds recipe! Perfect for low-carb enthusiasts, this dish combines tender zucchini slices with crunchy roasted almonds for a satisfying bite. Seasoned to perfection and baked until golden, it’s a deliciously healthy option for side dishes, light lunches, or even as a guilt-free snack.
Ingredients:
2 large Zucchinis
50 g Ground Almonds
50 g Parmesan cheese
1 TS Oregano
1 Egg
Salt
Parsley (for garnish)
For the Sauce:
150 g Greek yogurt
1 tsp Parsley (finely chopped)
Instructions:
Preheat the oven to 240°C (220°C for fan-assisted ovens). Line a baking sheet with parchment paper.
Prepare the zucchinis: Clean, wash, and cut them into thick sticks.
Mix the coating: In a deep dish, combine the Almonds, Parmesan cheese, and Oregano.
Prepare the egg: Beat the Egg with a pinch of Salt in a separate bowl.
Coat the zucchini: Dip the Zucchini sticks into the Egg, then roll them in the almond-Parmesan mixture until fully coated.
Bake: Place the coated Zucchini sticks onto the prepared baking sheet. Bake in the preheated oven for about 10–15 minutes until golden brown.
Prepare the sauce: In a small bowl, mix the Greek yogurt with 1 tsp of finely chopped Parsley. Add a pinch of Salt if desired.
Garnish and serve: Finely chop some Parsley and sprinkle it over the Zucchini fries. Serve the fries with the yogurt dip.
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