Ingredients

• 1/2 cup coconut flour
• 2 egg whites
• 1/4 cup water
• 1 cup almond meal
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon ground black pepper
• 4 zucchini, quartered lengthwise
• 1 teaspoon chopped fresh parsley

Instructions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Pour coconut flour into a bowl.
3. Whisk egg whites and water together in a bowl.
4. Combine almond meal, Parmesan cheese, Italian seasoning, and pepper in another bowl.
5. Dredge batches of zucchini in coconut flour using tongs. Dip in beaten egg whites; toss in almond meal mixture until coated. Arrange on the lined baking sheet.
6. Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.