An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • about
    • faq
    • legal
  • recipes
  • books
  • content creation
  • my other blog
  • press
  • contact

Home » Recipes » Side Dishes » Keto Crispy Baked Zucchini Slices

Keto Crispy Baked Zucchini Slices

July 15, 2019 by Faith 17 Comments

Jump to Recipe Jump to Video Print Recipe

Crispy and golden outside, tender inside, and packed with savory flavor, these Keto Crispy Zucchini Slices pair well with just about any meal and are a real crowd-pleaser. They’re a great low carb substitute for fries with just 6g net carbs per serving!

This recipe is my take on a favorite summer side dish my mom makes. My version hits all the right notes – crispy outside, tender inside, and full of flavor – but with much fewer carbs!

Top View of Keto Crispy Baked Zucchini Slices on Plate

When I was younger my mom had a small vegetable garden, and zucchini was always one of the vegetables that thrived best.

If you grow zucchini you probably come to expect zucchini overload every summer! It’s always good to have a few new recipes up your sleeve to help use up the bounty.

My Keto Crispy Baked Zucchini Slices recipe was inspired by my mom’s fried zucchini! I made a few small changes: 1) keto-fied it, and 2) changed the cooking method from pan-frying to roasting because it’s even easier.

My sister and I always looked forward to mom’s breaded and pan-fried zucchini rounds. The breading outside was crispy and the zucchini was tender inside.

This side dish is unique enough to not be boring, but basic enough to go well with just about anything you cook on the grill (burgers, chicken breasts, steak, etc.).

Front View of Keto Crispy Baked Zucchini Slices on White Plate

Keto Crispy Baked Zucchini Slices Recipe

To make this recipe keto, I leave out the breadcrumbs and instead use a mixture of almond flour, Parmesan cheese, and a few basic spices. Whip this one up and watch the whole family devour zucchini and ask for seconds!

Keto Baked Zucchini Slices with Description

Breaded Zucchini Slices

This easy side dish recipe is sure to become a favorite. It’s a great way to help use up some zucchini during summer when we have so much zucchini that it’s coming out our ears, lol!

Ingredients in This Keto Crispy Baked Zucchini Slices Recipe:

  • Olive oil spray
  • Almond flour
  • Parmesan cheese
  • Dried Italian herb seasoning
  • Garlic powder
  • Black pepper
  • Eggs
  • Zucchini
  • Coconut flour

Keto Crispy Baked Zucchini Slices on Tray

How to Make Keto Crispy Baked Zucchini Slices:

  1. Stir together all ingredients for your keto breadcrumbs.
  2. Whisk together the eggs in a separate shallow bowl.
  3. Slice the zucchini into rounds, pat it dry, and toss it with coconut flour.
  4. Dredge the zucchini in egg, and then in keto breadcrumbs.
  5. Arrange it on a large baking sheet that’s lined with parchment paper and sprayed with olive oil, and spray the tops of the zucchini slices with olive oil.
  6. Bake until golden on both sides, about 25 minutes at 425F.
  7. Enjoy!

Keto Breadcrumbs

Instead of using regular breadcrumbs, I use a mixture of keto-friendly ingredients to simulate breadcrumbs. Here’s what I use in my keto breadcrumbs:

  • Almond flour
  • Parmesan cheese
  • Dried Italian herb seasoning
  • Garlic powder
  • Black pepper

Top View of Keto Crispy Baked Zucchini Slices on White Plate with Wax Paper

Zucchini FAQ

Is Zucchini a Fruit?

Yes, zucchini is technically a fruit! However, it’s typically cooked as a vegetable along with other savory flavors, such as garlic, onion, herbs, and spices.

Is Zucchini Keto Friendly?

Yes! According to the USDA Nutrition Database, each 1 cup of sliced zucchini has just 2.41g net carbs, making it a good choice for a keto diet.

Keto Crispy Baked Zucchini Slices on Wax Paper on White Plate on Creamy Marble Background

Can You Eat Zucchini Raw?

Yes, zucchini is ok to eat raw! Of course opt for organic whenever possible and give it a good rinse before eating it.

Here are a few delicious ways to eat raw zucchini:

  • Spiralized into “zoodles”
  • Thinly sliced and added to green salads
  • Cut into rounds or sticks and served with dip on a vegetable platter
  • Shaved into thin ribbons, tossed with oil and vinegar, and served as salad (feta and basil are delicious with this)

Zucchini

Zucchini Nutrition Information

According to the USDA Nutrient Database, 1 cup of sliced zucchini (113g) with the skin on has the following nutrition information:

  • 19kcals
  • 1.37g protein
  • .36g fat
  • 3.51g total carbs
  • 1.1g fiber
  • 2.41g net carbs

More Low Carb and Keto Zucchini Recipe Inspiration:

  • Zucchini Pizza Bites
  • 30 Minute Zucchini Beer Macaroni and Cheese
  • Low Carb Easy Cheesy Zucchini Bake
  • Zucchini Noodles with Creamy Garlic-Parmesan Roasted Red Pepper Sauce
  • Low Carb Zucchini Fritters
  • Easy Low Carb Zucchini Bread

Close Up Overhead View of Keto Crispy Baked Zucchini Slices
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Top View of Keto Crispy Baked Zucchini Slices on Plate

Keto Crispy Baked Zucchini Slices

This recipe for Keto Crispy Baked Zucchini Slices is crispy outside, tender inside, and full of flavor but with much fewer carbs!
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 5 servings
Calories: 212kcal
Author: Faith Gorsky

Ingredients

  • Olive oil spray
  • 1 cup almond flour
  • 1 1/2 ounces freshly-grated Parmesan cheese
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 pound zucchini sliced into 1/2-inch thick circles (about 3 smallish zucchini)
  • 2 teaspoons coconut flour
US Customary - Metric

Instructions

  • Preheat the oven to 425F; line a large baking tray with parchment paper and spray it with olive oil.
  • Stir together the almond flour, Parmesan, dried Italian herb seasoning, garlic powder, salt, and black pepper in a shallow bowl.
  • Whisk together the eggs in a separate shallow bowl.
  • Pat the zucchini dry and add it to a zip-top plastic bag along with the coconut flour. Seal the bag and gently shake it to coat the zucchini.
  • Dip the zucchini circles in the egg, letting the excess drip off, and then dip in the almond flour mixture to coat. Arrange them on the prepared baking tray. Spray the tops with olive oil.
  • Bake until golden on both sides, about 25 minutes, flipping once halfway through.
  • Serve warm.

Video

Helpful Tips

  • Net Carbs: 6g per serving
  • Patting the zucchini dry helps ensure that the coating will stick to it.
  • Be sure to bake until golden, these get deliciously crispy.
  • Low Carb Ranch Dressing is perfect for dipping!

Nutrition

Calories: 212kcal | Carbohydrates: 10g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 173mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 16.3mg | Calcium: 179mg | Iron: 1.8mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Keto Crispy Baked Zucchini Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Gluten Free, Low Carb, Side Dishes Tagged: Breaded Zucchini, Crispy Baked Zucchini Slices, Family Friendly Side Dish Recipes, Keto, Keto Breadcrumbs, Low-Carb, Recipes, Side Dishes, Summer Recipes, Zucchini

Comments

  1. Doreen says

    March 26, 2021 at 6:53 pm

    5 stars
    Yum! Made these tonight. Crispy on the outside and soft and juicy on the inside. Thanks for sharing this great recipe!

    Reply
  2. Ori says

    March 13, 2021 at 7:12 pm

    Made these tonight with Birchbenders pancake mix/flour and added parmesan and spices…YUM these were crispy, and because of the shape/coating they retained heat well. crispy outside soft inside. SO easy and so good !!!!

    Reply
  3. Donna M Marino says

    February 24, 2021 at 12:53 pm

    LOVED these!

    Reply
  4. Chris Peacock says

    August 3, 2020 at 9:30 am

    5 stars
    I made this yesterday and it was delicious! I would definitely give it 5 plus stars.

    Reply
  5. Chris Peacock says

    August 3, 2020 at 9:30 am

    I made this yesterday and it was delicious! I would definitely give it 5 stars.

    Reply
  6. hayden says

    July 13, 2020 at 6:25 pm

    5 stars
    i added a bit of jacobson’s black garlic salt and used some shredded parm. overall a fantastic recipe!!

    Reply
  7. Melody says

    May 22, 2020 at 6:59 pm

    5 stars
    I made zucchini stick! It turned out amazing. Better than with bread crumbs. I’m going to use this method for carb free eggplant, which usually uses breadcrumbs for my eggplant Parmesan. Thank you! The coconut flour first is genious as it absorbs the moisture and helps to “Crisp”, the vegetables!

    Reply
  8. Karlalynn says

    April 24, 2020 at 1:52 pm

    Love this recipe.Thanks !

    Reply
  9. BB says

    February 15, 2020 at 6:42 pm

    For some reason mine all stuck to the pan! Kind of a mess what did i do wrong? Love love the recipe just want to succeed with it thanks

    Reply
    • Faith says

      February 18, 2020 at 8:03 am

      BB, I’m happy to help you troubleshoot! Did you line the pan with parchment paper and spray it with olive oil spray like the recipe says?

      Reply
  10. Keri Schroder says

    January 8, 2020 at 1:14 pm

    I made this and wanted to say that they definitely need salt. Otherwise I love them. I am the only one doing Keto in my house but my daughter also wanted some. I only cook once a week so you have to reheat them in the oven if you want them crispy. My only question is what is considered a serving size?

    Reply
    • Faith says

      February 14, 2020 at 11:12 am

      Keri, I’m so happy you enjoyed this recipe! Yes, definitely add salt to taste as desired. These reheat very well in the oven. A serving size is 1/5 of the recipe. The number of zucchini rounds per serving will vary slightly based on the length of your zucchini and how thick you sliced it. I find that it’s about 6 to 8 slices per serving, but if you want an exact number you can count how many slices you make in a batch and divide that number by 5.

      Reply
      • david says

        July 29, 2020 at 11:05 am

        the nutrition facts on this it’s per serving or the whole batch??

        Reply
        • Faith says

          August 27, 2020 at 11:21 pm

          David, The nutrition information given is for 1 serving (about 1/5 of the recipe).

          Reply
  11. gina says

    July 16, 2019 at 10:01 am

    What a yummy way to use up all my zucchini this time of year. I’m going to try it in my air fryer.

    Reply
  12. Passade says

    July 16, 2019 at 9:05 am

    These look terrific. Surely trying this out.

    Reply
  13. Kalyn Denny says

    July 15, 2019 at 7:11 am

    Oh my, that looks delicious! Thanks for the shout-out for my Easy Cheesy Zucchini Bake!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

Languages

archives

categories

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

faith's book

on instagram

anediblemosaic

anediblemosaic
I finally got to cross off a huge item on my to-do I finally got to cross off a huge item on my to-do list! Do you remember my other blog Healthy Sweet Eats? Until today, the last time I posted there was February 2020! I even had content ready, recipes developed and photographed, and I have absolutely no excuse for myself lol. 😱🙈😅

More than just wanting to get back into posting regularly there, I wanted to give that space a fresh new look! I'm pretty thrilled that today it's done (with just a couple very minor decorative tweaks I still want to make). 💗

Not only does Healthy Sweet Eats have a fresh new face, but today I shared my recipe for #sugarfree Berry Sorbet 🍓🫐🍒, which uses frozen berries and comes together in just 5 minutes for the most delicious dose of antioxidants I've ever had.

Take a peek at the redesign and let me know what you think! 😘 Find this recipe on my other blog Healthy Sweet Eats (the direct link is in my link tree in my profile) --> https://www.healthysweeteats.com/sugar-free-berry-sorbet-recipe/

#foodphotography #foodstyling #foodstylist #photography #lightandshadow #moodygrams #dslr #f52grams @thefeedfeed #feedfeed #beautifulcuisines #eeeeeats #sorbet #berries #berrylove #instaberries #berriesofinstagram
3 ingredients, 20 minutes, and no fancy molds or t 3 ingredients, 20 minutes, and no fancy molds or techniques! Make these for the kids or hide them from the kids and enjoy them yourself. 🙊 Find my Chocolate Peanut Butter Eggs 🍫🥜 recipe on @anediblemosaic --> https://www.anediblemosaic.com/3-ingredient-chocolate-covered-peanut-butter-eggs-reeses-peanut-butter-eggs-copycat/

#instachocolate #chocolategram #chocolatepeanutbutter #chocolatelover #chocolatefordays #eastercandy #candygram #candygrams #foodphotography #photography #dslr #foodstyling #f52grams #eeeeeats
This year I made a new charoset recipe for tonight This year I made a new charoset recipe for tonight’s #seder! In addition to apple, nuts, and cinnamon, it’s heavy on the apricot and I think it’s my favorite version yet. 🥰 And by that I mean it’s good enough to enjoy year-round and not just save for #passover. I will definitely be sharing the recipe on my blog soon. 😘 #chagsemeach #pesach #pesach2021 #dayenu #foodstyling #foodphotography
This really isn't the prettiest dish. 🙈 But it' This really isn't the prettiest dish. 🙈 But it's nourishing and uncomplicated, mostly cabbage and ground beef and a few other veggies along with a couple spices. It's #paleo and easy to make #lowcarb and #ketofriendly. And it doesn't need a lot of time; just 10 minutes of prep time and 20 minutes to cook. The best part is, it's so much more delicious than you might think! What it lacks in looks, it definitely makes up for in other ways. 🥰 Find my Unstuffed Cabbage Rolls recipe on @anediblemosaic --> https://www.anediblemosaic.com/unstuffed-cabbage-rolls-recipe/

#cabbage #eatyourveggies #glutenfree #saveur #bonappetit #foodandwine #f52grams #f52food #beautifulcuisines #onmytable #eeeeeats #foodphotography #photography #foodstyling #foodstylist #lightandshadow #moodygrams
These are supposed to be French Crullers, but as y These are supposed to be French Crullers, but as you can see they look nothing like they're supposed to! 🙈😁 I'd call the recipe a flop in that sense, except for 2 things: 1) they still taste great (swipe through to the last photo showing their pillow-y interior), and 2) I made them on a Zoom call together with my dear friend Evelyene (@cultureatz). Eve and I virtually met around the time we both started blogging (she lives in Montreal), which was over a decade ago (it's crazy to think how fast time flies!).

When we first met in real life last year before the pandemic hit, it was an instant connection. It was lots of laughs, local exploration, good food, great conversation, and she even brought me bagels from her hometown! She's a kindred soul. 🥰❤️ Since then we've stayed connected and have spent a few afternoons cooking together. We've made Russian dumplings called Pelmeni and we had a holiday cake-off where I made a Gingerbread Roll Cake and Eve made a Pumpkin Roll Cake.

She and I used the same recipe for French Crullers and it didn't work as expected for either of us (just wait until you see how Evelyne's turned out, they're completely different from mine!), but still I'd call it a success.

I think this delicious disaster deserves to be commemorated, so I wanted to style and photograph them. Even though the prop styling is minimal, it's an eclectic grouping:

1) Background: Scrap marble at a floor tile store in Jacksonville, Florida. The lady was awesome, she told me to look around and take any scrap tile I could use.
2) Cake stand (swipe through to see it better): I got this at my favorite ceramics store in Paris, France called @astierdevillatte in May 2015.
3) Espresso cups: Seller @madhouseceramics on @etsy.
4) Small spoons: Seller Ann Cutting from ceramicpix on @etsy.
5) Espresso: My favorite espresso @lavazzausa.

#foodstyling #foodstylist #propstyling #moodygrams #lightandshadow #storytellingphotography #foodfluffer #beautifulcuisines #hautecuisines #onmytable #f52grams #foodphotography #photography #dslr #nikon #zoomcalls #frenchcrullers
If you're craving soup before the weather starts w If you're craving soup before the weather starts warming up where you live, this Butternut Squash Soup is perfect. 💙🧡 It's rich and creamy with warm spices and a touch of brown sugar to bring out the butternut's natural sweetness. And the best part is that it's made in the Instant Pot and only requires 15 minutes of hands-on prep time! Recipe is on @anediblemosaic --> https://www.anediblemosaic.com/instant-pot-butternut-squash-soup-recipe/

#eeeeeats #saveur #bonappetit #foodandwine #huffposttaste #nytfood @thefeedfeed #feedfeed #foodstyling #foodphotography #photography #lightandshadow #nikon #dslr #souplover #soup #soupgram #instasoup #instantpot #instantpotrecipes #instantpotsoup
Load More... Follow on Instagram
Home | About | FAQ | Legal | Recipes | Books | Content Creation | My Other Blog | Press | Contact

Copyright © 2021 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved Design by Deluxe Designs

This site uses cookies to ensure the best user experience possible.AcceptNo ThanksPrivacy policy