Parmesan Zucchini Rounds
Zucchini is a summer staple and a great low calorie addition to almost any meal. It is impossible to let summer pass without at least one meal containing zucchini and we think this will hit the spot! These super simple tasty treats are a great appetizer or side dish and pull together in no time. Even for those in the family who are not a fan of zucchini, they will be amazed and just might change their minds!
– 2 Zucchini
– 1 Tbsp. Ground Flax
– 4-5 Tbsp. Almond butter
– Brazil nut Parmesan cheese (Follow the link for the full directions: It only takes 2 minutes to make!)
- 1 1/2 cup Brazil Nuts
- 1/3 – 1/2 cup Cashews (to taste)
- 2 Garlic Cloves
- 1/2 teaspoon salt
– Cilantro Pesto (optional – click on the link for directions)
Pre-heat oven to 400 Degrees
Make Brazil Nut Parmesan
Mix together flax and 4 Tbsp. almond milk to make a thin flax “egg”. Keep extra Tbsp. almond milk available if mixture starts to thicken and goopy. If this happens, add the extra Tbsp. To keep “egg” on the runny side.
Slice zucchini into thin rounds
Dip zucchini slices in flax “egg” and then roll in Brazil nut parmesan mixture.
Place on a baking sheet and bake for 15-20 minutes.
Remove from oven, let cool slightly and enjoy!
We topped ours with a dollop of Cilantro Pesto for a delicious tangy addition. You could also try a dollop of hummus.