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Aunt Rocky’s Fried Zucchini Slices (Gluten Free, Low Carb)

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Description

Low carb Fried Zucchini Slices are every bit as good as the “regular” breaded and deep fried zucchini rings I used to eat. A quick side dish or game day snack. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, nut free, coconut free, CKD, Low Potassium, Low Sodium, Renal Diet. For dairy free/Paleo, try almond meal in place of the parmesan cheese.

Ingredients

  • ¼ cups Kraft 100% Grated Parmesan Cheese (The Powdery Kind In The Tub)
  • ¼ teaspoons Coarse Ground Back Pepper
  • ½ teaspoons Garlic Powder
  • 1  Medium (about 7-inch Size) Zucchini
  • 1 Tablespoon Hellman's Or Best Foods Real Mayonnaise
  • Coconut Oil For Frying

Preparation

Mix all of the dry ingredients in a shallow bowl of baking dish. Set aside.

Wash zucchini, wipe dry, and cut into 1/4-inch rounds. Discard ends. The slices will sweat somewhat, and you may need to blot them with paper towels to make the mayonnaise stick.

Using a pastry brush, brush each zucchini round on both sides lightly with mayonnaise, dip in the dish with the seasoned Parmesan, and lay on a paper-towel-lined plate. Repeat until all zucchini is coated.

Heat enough coconut oil in a medium size frying pan to fry several zucchini slices at one time. The amount of oil needed will depend on the size of your pan, and how many you want to cook at once. I use a 7-inch skillet and cook about 5 slices at a time so I can keep track and turn them quickly.

Heat oil over medium heat. Place a few slices in the oil and cook for just a minute or two until the first side turns golden brown. Gently turn them over with a small spatula or fork, and cook the other side until golden. Remove from oil and drain on the paper towel covered plate. Repeat until all slices are cooked.

Serve while still warm.

Leftovers should be stored in the refrigerator. For best results, rewarm in a toaster oven or in a hot skillet.

Notes:
• These are very good served with a side of Ranch dressing, marinara, or warm cheese sauce for dipping. Be sure to count carbs for any dipping sauce.
• For nutritional count, I included 1 tablespoon of coconut oil. This is a rough estimate only of how much oil will be absorbed by the zucchini.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving (1/3 of batch): Calories 128, Total Fat 11 g, Saturated Fat 7 g, Sodium 188 mg, Potassium 177 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2 g, Sugars 2 g, Protein 5 g. Macros: 78% fat, 26% protein, 6% carbs.

© September 8, 2018 Roxana Lopez for Aunt Rocky’s.

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