Caprese with Crispy Zucchini
Mozzarella provides protein and calcium, while zucchini adds volume and a milder taste without excess carbohydrates. Tomatoes bring lycopene and bright acidity, and almond flour with Parmesan creates a crisp coating without regular breadcrumbs. The result is a light Italian-style keto salad suitable for dinner or an elegant starter.
Cut zucchini (220 g) into medium-thick rounds and season lightly with salt. In one shallow plate, combine almond flour (40 g) and Parmesan (25 g), and in another beat egg (50 g).
Dip each zucchini round into the egg first, then coat it in the almond flour and Parmesan mixture. Heat olive oil (20 g) and fry the zucchini for 2 to 3 minutes per side until crisp and golden, then transfer it to a plate.
Slice tomatoes (240 g) and mozzarella (125 g) into rounds. Arrange lettuce leaves (50 g) on a serving plate, then alternate the tomatoes, mozzarella, and crispy zucchini to build the salad in layers.
Drizzle the caprese with balsamic sauce (15 g), season with salt (3 g) and black pepper (1 g), and serve right away while the zucchini is still crisp.
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