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Keto Zucchini Scarpaccia with Rosemary

Keto Zucchini Scarpaccia with Rosemary

Hannah
A classic recipe based around the spring harvest of zucchini, this easy dish is great for a quick appetizer or light lunch!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Lunch, Side Dish, Snack
Cuisine French, Italian, Mediterranean
Servings 2

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment Paper
  • Kitchen knife
  • Skillet

Ingredients
  

  • 1 large Zucchini
  • 1 small Onion
  • 1 tbsp Olive Oil
  • Salt and Pepper
  • 2 sprigs Rosemary
  • 6 leaves Fresh Basil
  • 3 tbsp Almond Flour
  • 1 tbsp Olive Oil
  • 1 tsp Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 cup Shredded Parmesan Cheese

Instructions
 

  • Slice zucchini and onions into thin slices.
  • In skillet, warm oil and add zucchini and onions, salt and pepper. Cook until browned.
  • In mixing bowl, add almond, olive oil, and a dash of water (adjust as needed to create a thick paste).
  • When veggies are browned, add to the paste and mix until thoroughly coated, seasoning with oregano, garlic powder, salt and pepper.
  • Lay parchment over baking sheet, line with olive oil and press mixture into a thin layer.
  • Sprinkle with shredded parmesan cheese, chopped rosemary and basil, and bake at 350 for about 30 minutes, or until top is browned and starting to crisp.
  • Garnish with additional fresh herbs and enjoy!
Keyword Almond Flour, Easy, Keto, Low-carb, Rosemary, zucchini