The Anti-Inflammatory Easy and Crispy Zucchini is a flavorful and wholesome dish. We prepare this oven-baked zucchini with almond flour, Parmesan cheese, turmeric, garlic powder, smoked paprika, oregano, parsley, fresh zucchini slices, extra virgin olive oil, lemon zest, and black pepper. This oven-baked zucchini contains approximately 6 g net carbs and 165 calories. We can prepare this oven-baked zucchini in just 40 minutes. The Anti-Inflammatory Easy and Crispy Zucchini is ideal for quick weeknight dinners, healthy snacks, appetizers, meal prep, and family gatherings. Store the remainders in the refrigerator for 3 days or freeze them for 2 months before reheating in the oven or air fryer for the best texture. You can serve this crispy zucchini with Grilled Lemon Herb Chicken, Baked Garlic Salmon, Greek Yogurt Garlic Dip, Mediterranean Chickpea Salad, or Creamy Cauliflower Soup.
STATS:
- Course: Appetizer, Snack, Side Dish
- Calories: 165 Kcal
- Diet: Anti-Inflammatory, Gluten-Free, Low-Carb, Vegetarian
- Prep Time: 15 minutes
- Cuisine: Mediterranean
- Cook Time: 25 minutes
- Portion Size: 8 zucchini slices
- Cooking Mode: Oven
- Overall yields: 4
- Total Time: 40 minutes
EQUIPMENT:
- Whisk
- Tray
- Knife
- Baking paper
- Two bowls
- Measuring cups and spoons
- Cutting board
- Pastry brush
- Spatula
INGREDIENTS:
- 2 zucchini
- ¾ cup almond flour
- ¼ cup Parmesan cheese
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Black pepper, one-fourth tsp.
- One tsp. oregano
- Parsley, one tsp.
- Two tbsp. of olive oil
- One egg
- One tsp. lemon zest
- 1 tablespoon parsley
- ½ teaspoon sea salt
- Lemon wedges
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
ZUCCHINI:
- We choose zucchini because, when cooked, it gets crispy on the surface and delicate inside. Eggplant or yellow squash may be utilized in its place.
ALMOND FLOUR:
- Use almond flour to create a crispy, gluten-free coating. You can substitute it with gluten-free breadcrumbs or oat flour.
PARMESAN CHEESE:
- We use Parmesan cheese to add savory flavor and help the coating become crispy. Utilize Pecorino Romano or nutritional yeast as another option.
TURMERIC:
- Use turmeric to provide anti-inflammatory benefits and a warm golden color. As a different choice, utilize turmeric or curry powder.
GARLIC POWDER:
- To boost a deep, savory taste, we utilize garlic powder. Fresh minced garlic will be utilized in its place.
SMOKED PAPRIKA:
- Use smoked paprika to give the zucchini a mild smoky flavor. As another choice, utilize sweet paprika.
OLIVE OIL:
- We use extra virgin olive oil to help the zucchini become crispy while adding healthy fats. Utilize avocado oil as a further choice.
EGG:
- Use the egg to help the coating stick to the zucchini slices. You can substitute it with a flax egg or unsweetened plant-based milk.
LEMON ZEST:
- To create a crisp citrus flavor, we utilize lemon zest. You can replace it with lime zest or a little fresh lemon juice.
INSTRUCTIONS:
- Heat the oven to 220°C and lay baking paper on a tray.
- Gently coat it using olive oil.
- Rinse, dry, and cut the zucchini into one-fourth-inch-thick strips.
- Include the eggs in a dish and beat them.
- Stir the lemon zest, almond flour, Parmesan cheese, pepper, turmeric, salt, garlic powder, parsley, onion powder, oregano, and smoked paprika in a different dish.
- We dip all the zucchini slices into the beaten egg.
- Coat all the slices uniformly with the mixture of almond flour.
- Spread the coated zucchini on a tray in 1 layer.
- Gently coat the surfaces using olive oil.
- Bake for almost fifteen minutes.
- Change the side of the slices and bake till crispier and golden, for an extra eight minutes.
- We broil for almost two minutes if you like additional crispiness.
- Sprinkle the fresh parsley and serve this zucchini with lemon wedges.
TIPS:
- We make all the slices with the same thickness for uniform cooking.
- Properly dry the zucchini and then coat.
- You could utilize freshly grated Parmesan for a perfect flavor.
- Include cayenne pepper if you want a little bit of heat.
SERVING SUGGESTIONS:
PROTEIN MAIN DISHES:
- Grilled Lemon Herb Chicken
- Baked Garlic Salmon
- Mediterranean Turkey Meatballs
- Herb-Roasted Chicken Thighs
- Garlic Butter Shrimp
FRESH SALADS:
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- Arugula Parmesan Salad
- Tomato Basil Salad
- Quinoa Herb Salad
HEALTHY DIPS:
- Greek Yogurt Garlic Dip
- Tzatziki Sauce
- Lemon Tahini Sauce
- Avocado Herb Dip
- Roasted Red Pepper Hummus
GRAIN & SIDE DISHES:
- Lemon Herb Quinoa
- Brown Rice Pilaf
- Cauliflower Rice
- Garlic Roasted Baby Potatoes
- Wild Rice Blend
SOUPS:
- Creamy Cauliflower Soup
- Carrot Ginger Soup
- Spinach Lentil Soup
- Mediterranean Vegetable Soup
STORAGE INFORMATION:
FRIDGE:
- Put this zucchini in a closed box and stock it for just 2-3 days.
FREEZER:
- Store it in one layer, put it in a closed bag, and freeze for approx. 40-60 days.
FAQs:
Will we prepare this zucchini by air-frying?
- Yes, you can air-fry this zucchini for almost twelve minutes at 390°Fahrenheit.
May we prepare this zucchini dairy-free?
- Yes, you can use vegan Parmesan or nutritional yeast instead.
Could we prepare this zucchini earlier?
- Yes, you can coat this zucchini, chill it for more than four hours, and then bake.
NUTRITIONAL FACTS:
Sodium: 320 mg
Total Carbs: 9 g
Calories: 165 Kcal
Net Carbs: 6 g
Fiber: 3 g
Sugar: 3 g
Fat: 12 g
Protein: 8 g
Portion Size: 10 crispy zucchini slices
