squash / zucchini snack
this light snack is good with pesto, humus and just as a nosh meal

1 squash or zucchini;
1 egg;
150 g of almond flour or parmesan cheese

Cut a squash into thin long pieces, add salt and let the juice come out. Then blot the juice with paper napkin, and...

- use one hand to dip pieces into whipped egg;
- use second hand to dip pieces into almond flour or parmesan cheese on choice.

Why use different hands? This way you can avoid mess and clots.
Put the pieces to the oiled parchment paper and bake in the pre-heated oven until they become brown in color (20 minutes if you use cheese, 30 minutes if you use almond flour).

After 10-15 minutes of baking turn squash pieces upside down for even color.
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