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

Keto Crispy Baked Zucchini Slices

July 15, 2019 by Faith 19 Comments

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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!

Top View of Keto Crispy Baked Zucchini Slices on Plate

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!

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

In This Article

  • Keto Crispy Baked Zucchini Slices Recipe
  • Breaded Zucchini Slices
  • Keto Breadcrumbs
  • Zucchini FAQ
  • More Low Carb and Keto Zucchini Recipe Inspiration:
  • Keto Crispy Baked Zucchini Slices

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

By: Faith Gorsky
This recipe for Keto Crispy Baked Zucchini Slices is crispy outside, tender inside, and full of flavor but with much fewer carbs!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 5 servings
Calories 212 kcal

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

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

Faith's 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

Nutrition Facts
Keto Crispy Baked Zucchini Slices
Amount Per Serving
Calories 212 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 71mg24%
Sodium 173mg8%
Potassium 276mg8%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 3g3%
Protein 12g24%
Vitamin A 345IU7%
Vitamin C 16.3mg20%
Calcium 179mg18%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baked Zucchini Slices
Tried this recipe?Let me know how it was!

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 and Keto, 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. Linda says

    June 11, 2021 at 4:12 pm

    5 stars
    Wasn’t sure but had a glut of Courgettes (Zucchini). They were worth the effort, great tasting coating, crispy outside, soft inside. Will make again!

    Reply
  2. Ella says

    May 25, 2021 at 3:04 pm

    5 stars
    Rarely posting a review, but this is worth it!
    Enjoyed the crispiness and really liked how the coating stacked to the zucchini.
    I’ve opted garlic powder, instead i did mayo and real garlic dip.
    Delicious
    Thank you for the recipe

    Reply
  3. 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
  4. 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
  5. Donna M Marino says

    February 24, 2021 at 12:53 pm

    LOVED these!

    Reply
  6. 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
  7. 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
  8. 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
  9. 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
  10. Karlalynn says

    April 24, 2020 at 1:52 pm

    Love this recipe.Thanks !

    Reply
  11. 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
  12. 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
  13. 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
  14. Passade says

    July 16, 2019 at 9:05 am

    These look terrific. Surely trying this out.

    Reply
  15. 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

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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