Zucchini Tempura Bake

Zucchini Tempura Bake is a delightful and crispy low-carb dish that combines the lightness of tempura with the heartiness of baked vegetables. This unique Japanese-inspired recipe offers a satisfying crunch while keeping the carb count low, making it a perfect meal for health-conscious eaters.

Ingredients

• Zucchini - 300 grams
• Almond flour - 50 grams
• Coconut flour - 25 grams
• Egg - 1 large
• Water - 60 ml
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 tablespoon
• Panko breadcrumbs (low-carb) - 30 grams
• Soy sauce (or tamari) - for dipping

Steps

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Wash and slice the zucchini into thin rounds, about 5 mm thick.
3. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, and black pepper.
4. In another bowl, whisk the egg and water together until well combined.
5. Add the wet ingredients to the dry ingredients and mix well to form a batter.
6. Dip each zucchini slice into the batter, ensuring it is evenly coated.
7. Place the coated zucchini slices onto the prepared baking tray, leaving space between each piece.
8. Sprinkle the panko breadcrumbs over the zucchini slices, pressing them down gently to adhere.
9. Drizzle the sesame oil over the top of the zucchini slices.
10. Bake in the preheated oven for 20 minutes, or until the tempura zucchini is golden brown and crispy.
11. Serve warm with soy sauce or tamari for dipping.

Nutrition

• Calories: 230
• Protein: 8 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber, aiding in digestion and promoting a feeling of fullness.

Tags