Almond Crusted Zucchini and Squash

Almond Crusted Zucchini and Squash

This is one of those ridiculously simple but delicious recipes. Even my picky eater 7 year old said, “Mommy, this is pretty good!”

Almond Meal, also called Almond Flour is a staple in my kitchen. I always have at least 2 bags on hand. I use it A LOT for many different recipes. You’ll see. I prefer Trader Joe’s brand Just Almond, because well, it’s just almonds, absolutely nothing added.

1 large zucchini
1 large yellow squash
1-2 eggs
1 cup almond meal
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste

Heat oven to 375° F. With a vegetable slicer, or manually, slice each of the vegetables, about 1/4″ thick. Whisk eggs. Put almond meal in a shallow dish. Dip slices in egg then in the almond meal until both sides are covered. Place slices on lightly greased sheet pan. Sprinkle on Parmesan cheese and salt and pepper. Bake for about 15 minutes or until golden brown.

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