Ingredients:

  • 1.5 lb firm zucchini, sliced into fries or rounds
  • 1 tsp fine sea salt
  • 1/2 cup almond flour, super-fine
  • 1/2 cup grated Parmesan cheese, finely powdered
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 3 tbsp olive oil

Instructions:

  1. Slice the zucchini into uniform batons approximately 3 inches long.
  2. Toss the zucchini slices in a bowl with 1 tsp of salt and let them sit for 10–15 minutes to extract excess moisture.
  3. Quickly rinse the salt off the zucchini and pat each slice thoroughly dry with paper towels until no surface moisture remains.
  4. In a medium bowl, whisk together the almond flour, Parmesan cheese, garlic powder, oregano, and black pepper.
  5. Drizzle the olive oil over the dried zucchini slices and toss to coat evenly.
  6. Dredge the oiled zucchini in the Parmesan mixture, pressing firmly so the coating adheres to all sides.
  7. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  8. Arrange the zucchini in a single layer on the baking sheet, ensuring they do not touch.
  9. Bake for 12–15 minutes, flip each piece carefully with tongs, and bake for another 10 minutes until the edges are mahogany-colored and the crust is firm.