6-8 SMALL ZUCCHINI
½ C HEAVY CREAM
2 EGGS, BEATEN
½ C ALMOND FLOUR
2-3 C FINELY CRUSHED PORK RINDS
1 TSP SALT
½ TSP PEPPER
3-4 TBSP OLIVE OIL
PREHEAT OVEN TO 400. LINE A BAKING SHEET WITH PARCHMENT PAPER OR NON-STICK FOIL. CUT ZUCCHINI INTO SPEARS ABOUT 3 INCHES LONG. MIX CREAM WITH EGGS IN A SHALLOW DISH. IN ANOTHER SHALLOW DISH MIX ALMOND FLOUR, PORK RINDS, SALT AND PEPPER. DIP SPEARS INTO EGG MIXTURE AND THEN IN PORK RIND MIXTURE, PRESSING TO COAT SPEARS. PLACE ON LINED SHEET PAN. AFTER ALL SPEARS ARE COATED, DRIZZLE OLIVE OIL OVER THEM. ROAST FOR 20-25 MINUTES OR UNTIL TENDER AND GOLDEN BROWN.