Ingredients

• 0.5 cups coconut flour
• 2 eggs whites
• 0.25 cups water
• 1 cup almond meal
• 0.25 cups grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon ground black pepper
• 4 zucchini , quartered lengthwise
• 1 teaspoon chopped fresh parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour coconut flour into a bowl. Whisk egg whites and water together in a separate bowl. Combine almond meal, Parmesan cheese, Italian seasoning, and black pepper in a separate bowl.
3. 3 Dredge zucchini, in batches, in coconut flour using tongs. Dip into beaten egg whites; toss in almond meal mixture until coated. Arrange battered zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

Nutrition per serving