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ZUCCHINI AND PARMESAN BAKE
I love using zucchini and parmesan bake as a wonderful fresh low-carb side dish. The leftovers can even be enjoyed reheated as a quick lunch the next day.
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Course:
Dinner, Lunch,
Vegetables
Cuisine:
Gluten Free, Grain free, LCHF,
Low Carb
, No Sugars, Wheat Free
Keyword:
Low-carb vegetables
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
Calories:
115
kcal
Author:
Thinlicious.com
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Ingredients
US Customary
Metric
1x
2x
3x
4
medium
tomatoes
sliced into 1cm / 1/2 inch
4
medium
zucchini/ courgette
sliced thinly lengthwise
+/- salt and pepper
to taste
50
g
almond meal/flour
30
g
parmesan cheese
or any hard aged cheese
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Instructions
Oil the baking dish.
Place a layer of sliced tomatoes on the base of the baking dish. Add salt and pepper to taste.
Place a layer of zucchini/courgettes, add more salt and pepper.
Sprinkle the almond meal and parmesan across the top.
Drizzle or spray with olive oil.
Bake at 180C/350F for up to 20 minutes until golden.
Nutrition
Calories:
115
kcal
Carbohydrates:
10
g
Protein:
6
g
Fat:
7.2
g
Fiber:
4
g
Sugar:
6
g
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