3 Carbs per serve
- 2 medium zucchini approx. 430g
- 2 eggs
- 1 tbs heavy cream
- 2.5 oz pork rinds
- 1/2 cup grated Parmesan
Preheat the oven to 200F.
Cut the zucchini into matchsticks, ensuring that each stick has some peel left on.
Add the eggs and cream to a bowl and stir well.
Place the pork rinds in a food processor and process into breadcrumbs. Add the Parmesan, process again, then place them in a second bowl.
Dip each piece of zucchini into the egg mixture, then the pork rind mixture, and then place on a baking rack over a baking sheet.
Roast for 15-20 minutes until starting to crisp at the edges. Serve warm.