Garlic & Parmesan Keto Fried Zucchini

Garlic & Parmesan Keto Fried Zucchini

20 minutes
Calories 300kcal

Ingredients

  • 2 medium zucchini (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 2 large eggs ,
  • 1 1/2 cups grated parmesan cheese (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 4 tablespoons coconut flour (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 teaspoon paprika ,
  • 1/2 teaspoon Italian seasoning ,
  • 1/2 teaspoon garlic powder ,
  • 1/2 teaspoon sea salt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 6 tablespoons virgin coconut oil (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 cup yogurt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 2 tablespoons fresh dill (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1 tablespoon lemon juice (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 teaspoon garlic salt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 teaspoon pepper

Instructions

  • Slice the zucchini into 1 cm (1/2 inch) rounds. Arrange 3 bowls with the whisked eggs in one, the parmesan in one, and the coconut flour with spices in the other. Heat the coconut oil in a non-stick skillet over medium high heat. One at a time dip the zucchini into the coconut flour mixture shaking off the excess before dipping into the egg then into the parmesan then place in the skillet frying 1-2 minutes per side until golden brown. Drain each piece on a paper towel lined plate. Once all the zucchini has been fried mix together the ingredients for the yogurt sauce (prepared by simply mixing the ingredients for the sauce) and serve.

Originally posted 2019-02-20 16:55:18.

Article Categories:
Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..