Zucchini Cheddar Patties
2 cups of zucchini, grated and squeezed dry
1 cup of sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1/2 cup almond flour
2 Tablespoons coconut flour
1/3 cup sliced green onions or 1/2 teaspoon onion powder
Coconut oil, olive oil and/or butter (enough to coat non-stick skillet)
Squeeze all excess liquid from grated zucchini (line a clean dish towel with several layers of paper towels; roll and squeeze until excess liquid is removed (or press in a mesh strainer.
In a medium bowl, add the zucchini, cheeses, green onions or onion powder, baking powder, almond and coconut flours, eggs, pepper and optional cayenne; mix well. If mixture is too wet, add a little more almond flour to the mixture,
3 boneless, skinless chicken breasts, beaten to even thickness about 1/2" thick
Coconut or olive oil
1 egg or Egg Beaters, seasoned with salt and pepper
1 cup almond flour/meal
1/4 cup Parmesan cheese, grated
Sea salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Dash cayenne pepper, optional
Paprika (to sprinkle on after cooking)
In a medium bowl, mix almond flour, Parmesan, a few shakes of sea salt, freshly ground black pepper, Italian seasoning, onion and garlic powder and optional cayenne pepper; combine thoroughly. In a small bowl, beat egg and a tablespoon of water or milk; season with salt and pepper. Dip chicken in egg wash and then coat well with the "almond breading" mixture on both sides; saute in a hot non-stick skillet coated with oil until golden brown on both sides and cooked through. Sprinkle lightly with paprika.
***Note: Chicken breast cutlets can be substituted for boneless breasts to reduce cooking time. Different seasonings can be added to the flour mixture to suit your own taste.