🥒🌰Baked Zucchini with Almonds

Name: 🥒🌰Baked Zucchini with Almonds
Prep time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 50 g Ground Almonds; 50 g Parmesan cheese; 1 TS Oregano; Salt; Parsley; 150 g Greek yogurt; 1 tsp Parsley

Servings: 20 Total Time: 20 mins Difficulty: Beginner

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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.

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🥒🌰Baked Zucchini with Almonds

Categories: Low Carb Vegetarian

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Cooking Temp: 220 C Servings: 20

Description

Ingredients

2 large Zucchinis

50 g Ground Almonds
50 g Parmesan cheese
1 TS Oregano
1 Egg
Salt
Parsley (for garnish)
150 g Greek yogurt
1 tsp Parsley (finely chopped)

Instructions

Preheat the oven

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.
In a deep dish, combine the Almonds, Parmesan cheese, and Oregano.
Mix the coating

Beat the Egg with a pinch of Salt in a separate bowl.
Prepare the egg

Dip the Zucchini sticks into the Egg, then roll them in the almond-Parmesan mixture until fully coated.
Coat the zucchini

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