An easy dish, with a real taste experience for a warm summer day. Zucchini Cordon Bleu is a light version based on a slice of turkey (or chicken) and cheese, layered in zucchini slices and breaded in a crispy, nutty Parmesan crust then baked (or fried). Perfect to serve for a light meal.
One of the ingredients in the breading is almond flour. If you’ve never cooked or baked with almond flour, always stick to whatever the recipe calls for (almond flour or almond meal). This will ensure that the texture comes out the way its supposed to.
Blanched Almond Flour -refers to almonds that are ground up into a very fine flour. The almonds have had their skins removed by blanching them before grinding them up and sifting them into a fine almond flour.
Almond Meal or Unblanched Almond Flour – is made using almonds with their skins still on when grinding them up into flour. This creates a flour that is more coarse, hence the term almond ‘meal’.
One of the best things about almond flour is that it can be used in both sweet & savory recipes. Almond flour adds a slight sweetness to baking but note that it bakes up denser than all-purpose flour because there is no gluten.
This is such a great way to use up some of those plentiful zucchinis at this time of year.
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- 2 medium zucchini
- 4-6 slices Gouda cheese
- 4-6 thin slices cooked, turkey or chicken
- 2/3 cup flour
- 2 eggs
- salt & pepper to taste
- 50 grams (1/2 cup) almond meal
- 50 grams (1/3 cup) Parmesan cheese, grated
- 30 grams pumpkin seeds, chopped (optional)
- Oil for frying
Ingredients
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- Wash zucchini, cut off ends & slice in half. Next, cut lengthwise into slices that are several centimeters thick & then halved. Place zucchini slices on paper towel to remove some of the liquid.
- Place 1 slice of Gouda & 1 slice of turkey between 2 slices of zucchini. If you prefer, you can use some toothpicks to help keep the cordon bleu together while breading & frying.
- Using 3 separate shallow dishes; place flour in one, beaten eggs, salt & pepper in the second one & ground almonds, chopped pumpkin seeds & Parmesan cheese in the third.
- Dredge zucchini cordon bleus in flour, then in eggs & lastly with nut/cheese mixture.
- Heat oil in pan & fry the zucchini cordon bleu on medium heat. Fry for about 2 minutes on each side until golden & crispy. Drain on paper towel.