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Preheat the oven to 375°F (190°C). 2. Slice zucchini to thin rounds and thinly slice the onion. 3. In a mixing bowl, combine sliced zucchini and onion with a 2 pinches of salt, pinch of pepper & 1 teaspoon paprika. Toss them together until evenly distributed. 4. In a separate bowl whisk the egg, salt, almond flour, coconut flour & mineral water.
Mix everything thoroughly until a well-combined mixture is formed. 6. Combine with prepared zucchini and onion and distribute on a sheet pan layered with a parchment paper. 7. Sprinkle the top with 1 teaspoon of curry, 1 teaspoon of paprika, and grated ¼ cup of parmesan cheese. It will give your zucchinella delightful taste and a golden, crispy crust. 8. Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the top turns golden brown and the zucchinella is cooked. 9. Remove the zucchinella from the oven and allow it to cool slightly. Cut it into desired portions and serve it as a side dish or as a main course alongside a fresh salad. This low-carb delight is perfect for lunch, dinner, or even as a snack with a sour cream or similar dipping sauce.