A lovely low-carb side dish. This is a great way to use up zucchini.  You can use larger zucchinis as well, of course.  Just cut them to size.   Great recipe for all those summer zucchinis!  Initially I had paprika in the seasoning, but I took it out of the recipe ingredients as it was the wrong flavor it's fine!

1 lb small zucchini (0.45 kg)
  (weighed after the ends are cut off)
3 tbsp light-tasting olive oil (45 mL)
3 tbsp grated Parmesan cheese (45 mL)
  (the kind in a can)
2 tbsp almond flour, OR use more Parmesan and reduce salt (30 mL)
1/2  tsp salt, OR to taste (2 mL)
1/tsp black pepper (1 mL)

Preheat oven to 400°F (200°C).

Slice each zucchini in half lengthwise and then each half again, so that you have 4 slices.

Place the zucchini sticks on a greased cookie sheet.  Carefully drizzle the olive oil over each stick.

In small bowl, combine the Parmesan cheese, almond flour, OR Parmesan cheese, salt and black pepper. Sprinkle each zucchini stick with this mixture.  Bake 15 minutes and then broil until browned. Watch carefully.

Yield:  4 servings
1 serving
149.3 calories
4.1 g protein
13.5 g fat
2.5 g fiber
2.2 g net carbs