Shared by DeniseM
You can do this with any stackable veggie!
Zucchini Stacks
I don’t have a set-in-stone recipe for these stacks. Quantities are to taste so you just take however much zucchini you want to use and slice very thin with a knife or use a food processor or mandolin.
Take five or six slices and dip them in a beaten egg. Then dredge the stack in a mixture of grated Parmesan cheese, a couple of tablespoons of almond flour, and salt and pepper. Place the stack on a cookie sheet lined with parchment paper.
Bake at 400 degrees for 40 minutes.
Make a dipping sauce with mayo, lemon juice, garlic powder, onion powder, salt and pepper.
Dip the stacks in the sauce!