Low Carb Layered Zucchini Timbale

🧂 Ingredients

• 5-6 medium zucchini

  ends trimmed and sliced 1/4-inch thick lengthwise
• Kosher salt
• 2/3 cup super fine almond flour
• ½ cup grated parmesan

  divided
• ¼ teaspoon each salt and pepper
• Olive oil

  for frying
• 1 cup marinara sauce
• 3 cups shredded Mozzarella
• 4 eggs

  beaten

Instructions

• 1 Preheat your oven to 350 degrees. Grease an 8-inch soufflé dish or cake pan with
  tall sides. Line the bottom with parchment paper and set aside.
• 2 Lay the zucchini slices out on a baking tray and sprinkle with kosher salt and
  let sit for about 15 minutes to draw some of the water out. Pat the zucchini dry
  with paper towels. Mix together the almond flour and 1/3 cup of the grated
  Parmesan with the salt and pepper in a shallow dish and dredge the zucchini
  slices in the mixture.
• 3 Heat a ¼ inch of olive oil in a skillet over medium high heat and fry the
  zucchini slices in batches and removing to drain on paper towels. Note: You may
  need to wipe out the pan and add fresh oil every couple of batches since some of
  the breading will remain in the skillet and begin to burn
• 4 Line the bottom of the prepared soufflé dish with the cooked zucchini in a
  slightly overlapping fashion so that the entire bottom is covered. Then with
  more slices, line the sides of the dish with the zucchini draped vertically
  along the sides. The ends should lay over the sides of the dish.
• 5 Next, spoon about ¼ cup of marinara into the bottom of the dish, spreading
  evenly over the zucchini. Top with a sprinkle of the remaining Parmesan and a
  third of the mozzarella. Add another layer of zucchini and repeat. The last
  layer should be zucchini, sauce and Parmesan but no Mozzarella. 
• 6 Using a thin bladed knife, poke lots of holes all the way through the timbale
  and then pour over the eggs, giving it a little jiggle to get down through the
  layers. Fold the zucchini flaps over the dish and then bake for 40 minutes or
  until the eggs are set and dish is bubbly. Let sit for 15 minutes before
  inverting onto a serving platter. Serve warm or at room temperature.
• 7 Tip: Not low carb? Substitute 1 cup of flour for the almond flour/parmesan
  mixture.

Nutrition Info