About
It’s a side or a snack! You can easily cool these parmesan zucchini pucks down to store in meal prep containers, or you can serve them hot alongside your favorite keto meal. You can’t go wrong with veggies and cheese!
Ingredients
- 12 ounce zucchini
- ½ teaspoon salt
- ½ teaspoon black pepper, ground
- ½ cup, shredded parmesan cheese
Instructions
- Preheat an oven to 375 degrees. Line a large sheet tray with parchment paper. Slice cleaned zucchini into ½-inch thick rounds. You should get approx. 30-35 pieces. Lay the rounds across your sheet tray, and sprinkle the salt and pepper over the tops.
- Sprinkle the parmesan cheese evenly over the tops of each zucchini puck.
- Bake the zucchini pucks 30 minutes or until the cheese is golden brown and the zucchini is al dente.
Nutrition Facts
- Servings: 7
- Calories: 40.3kcal/168.7kJ (per serving)
- Fat: 2.2g (per serving)
- Carbs: 1.9g (per serving)
- Protein: 3.5g (per serving)
