About this recipe: Ground almonds replace breadcrumbs making these a gluten-free, low carb snack or side dish. Strips of courgette are coated in an almond and Parmesan mixture, then baked until crisp and golden brown.
Delicious! I salted and re-salted these and let them sit for a few hours while doing other things in the kitchen. I put them on a cookie cooling rack over a sheet pan so the water could drip out. I turned them and salted again. I squeezed all the extra water out with paper towels. I didn't rinse them as instructed. I I felt like that would make them wet again. I hand grated the parmesan and used nutritional yeast instead of ground almonds -not quite a half cup. My oven had been on a long time so it was nice and toasty. These came out perfectly! A delicious low carb craving satisfier! - 30 Sep 2012 (Review from Allrecipes US | Canada)
My family requested to have these again. They loved them! The only thing that I need to figure out is how to make them a little more firm. They got kind of soggy and they stuck to the pan so the crispy bottoms came off and stuck. - 03 Sep 2012 (Review from Allrecipes US | Canada)
If you are seriously counting carbs, pay attention to the recipe servings listed. This recipe is for 6 servings, so one serving would only be 3/8ths of a zucchini for 4.5 grams of carbs. Great recipe for those of us on Atkins who are missing fried junk food... - 29 Apr 2013 (Review from Allrecipes US | Canada)