Fried Zucchini (Crispy & Easy!)

Prepare two bowls: One with whisked eggs, and the other with a mixture of almond flour, grated parmesan cheese, Italian seasoning, paprika, garlic powder, sea salt, and black pepper. Get a third bowl and place just enough of the flour mixture in it to cover the bottom in a thick layer.

Dip each zucchini circle in the eggs, shaking off the excess. Place the circle into the third bowl (the one with just a little flour mixture). Use a spoon to dust more flour mixture (from the second bowl) over the top of the zucchini (in the third bowl) to cover completely. Press lightly, then flip and cover the other side. (Use one hand for the egg and the other for the dry mixture, to avoid getting too much egg in the breading which will make it clumpy. You may want to add more dry mixture to the bowl in batches to avoid getting it too wet. It won't stick if it gets too wet.) Set the breaded zucchini slice aside. Repeat with all zucchini, adding more flour mixture from the third bowl to the second as you go along. Doing this in batches this way prevents the breading from getting too wet/clumpy.

Heat 2 tablespoons (30 mL) of oil in a pan over medium heat (adjust more/less oil as needed to prevent sticking). Fry zucchini slices in a single layer, with a lid and without touching each other, for about 2-3 minutes per side.

When done, transfer the fried zucchini to a paper towel lined plate.

Repeat with the remaining slices, adding more oil if the pan gets dry.