Baked Zucchini Slices

Ingredients:

1 egg (for vegan version: mix ¼ cup of your choice of nut milk with 1 tablespoon of ground flaxseed)
½ cup PANKO breadcrumbs
½ cup of almond flour
¼ cup of Parmesan cheese (or vegan Parmesan)
½ teaspoon of sea salt
Freshly ground black pepper
2 medium zucchini, cut into ½-centimeter thick slices
Extra virgin olive oil
To serve: Romesco, Tzatziki or Marinara or other sauce of your choice (optional)

Directions:

1. Preheat oven to 220°C and line a baking sheet with parchment paper.
2. Beat the egg in a small bowl. In a larger bowl, mix the PANKO breadcrumbs, almond flour, Parmesan, salt and pepper.
3. Dip the zucchini slices in the egg, then in the PANKO mixture. Place on a baking sheet, drizzle with olive oil, and bake for 17-20 minutes (turn the slices halfway through). Bake until golden brown.
4. Serve immediately while the zucchini slices are still hot (they will become less crispy later). Enjoy!
Yield: 4 servings
Recipe: loveandlemons.com