Zucchini Parmesan

It's hard on the SCD diet to get things crispy.  To make this zucchini Parmesan keep its crunch, I bake on convection in the oven and then put the sauce over right before I serve it.  It was a huge hit at our house.  Hope you enjoy it.

Zucchini Parmesan

2 medium zucchini sliced in 1/4in thick rounds
1/2 cup olive oil
1/2 cup freshly grated Parmesan
1/3 cup almond flour
1/2 tsp salt
freshly ground pepper
1/2 tsp garlic powder

Line a cookie sheet with parchment paper and heat oven to 450 convection (if possible) or just regular 450.  In one bowl place the olive oil.  In other bowl, mix the cheese, almond flour, and spices.  Dip the pieces on zucchini in oil and then in the cheese mixture.  Lay flat on the cookie sheet. Bake until they start to turn golden brown (about 15 minutes).  Top with your favorite sauce before eating.