Zucchini Almond Bites by Carol Blackburn
Zucchini innards sliced into 1/8 - 1/4 in. thick pieces
1 egg (beaten)
1/2 Cup Almond Flour or Meal
2 T. Coconut Oil
Dip the zucchini pieces into the egg, then coat with the almond meal.
Place in fry pan in the 2 T. heated coconut oil. Turn after a few minutes when lightly browned on one side and brow the other side.
Remove to a paper towel lined plate.
When cooled, enjoy them straight for the nutty taste with moist centers or add a tiny dollop of sour cream for in interesting and addictive taste.
I just can't describe it.
Recipe makes about 20 pieces.
Serving size 5 pieces -
258 calories per serving
22 grams fat
9 grams protein
8 grams carb
Add extra calories if sour cream used.
1 T. = 30 calories 2.5 grams fat .5 grams protein .5 grams carb
I hope you enjoyed seeing what I created in the kitchen today. I'll have to be careful with these treats. I have stored them in an airtight container in the refrigerator to see how they hold up. I wish I could eat them all right now......but I already ate 4.
Thanks for visiting my blog today. I hope your day has been great.