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Minutes to Prepare: 10 Minutes to Cook: 30 Number of Servings: 4

• 1/4 cup ground almonds
• 1/4 cup grated fresh Parmesan cheese
• 1/4 t seasoned salt
• 1/4 t garlic powder
• 1/8 t black pepper
• 2 T fat-free milk

• 2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
• Cooking spray

1. Preheat oven to 425.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture.
3. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
4. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.

Number of Servings: 4

tags: low-carb, vegetarian

Recipe from Metabolic Cookbook