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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.

Front View of Keto Crispy Baked Zucchini Slices on White Plate

This recipe for Keto Crispy Baked Zucchini Slices 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.).

Keto Baked Zucchini Slices with Description

The Best Keto Crispy Baked Zucchini Slices Recipe

If you grow zucchini, this is a great way to help use some up during summer.

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.

This easy side dish or appetizer recipe is sure to become a favorite, even with picky eaters. Whip this  up and watch the whole family devour zucchini and ask for seconds!


Keto Crispy Baked Zucchini Slices on Tray

Step-by-Step Instructions

  1. Stir together all ingredients for the 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, here we use a mixture of keto-friendly ingredients to simulate breadcrumbs. Our keto breadcrumb mixture contains:

  • Almond flour
  • Parmesan cheese
  • Dried Italian herb seasoning
  • Garlic powder
  • Black pepper
super crispy keto zucchini graphic

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.

These Crispy Baked Zucchini Slices are a delicious keto appetizer or side dish.

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 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

Close Up Overhead View of Keto Crispy Baked Zucchini Slices

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Keto Crispy Baked Zucchini Slices

5 from 11 votes
Prep Time30 minutes
Cook Time25 minutes
Servings: 5 servings
This recipe for Keto Crispy Baked Zucchini Slices is crispy outside, tender inside, and full of flavor but with much fewer carbs!

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  • 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.



  • Net Carbs: 6g per serving
  • To Make Sure the Breading Sticks: Patting the zucchini dry helps ensure that the coating will stick to it.
  • Bake Them Long Enough: Be sure to bake until golden, these get deliciously crispy.
  • Serving Suggestion: Low Carb Ranch Dressing is perfect for dipping!


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

Nutritional information is automatically calculated and should be used as an approximate.

Course: Side Dish
Cuisine: American
Keyword: Baked Zucchini Slices, Breaded Zucchini, Crispy Baked Zucchini Slices, Keto Zucchini

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Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating


  1. Jane Laubenstein says:

    5 stars
    Crispy and delicious. Great alternative to french fries.

  2. 5 stars
    This recipe was really good. Easy to make. Followed the directions exactly. I served it with a caesar dressing, it tasted really good.

  3. Elizabeth says:

    5 stars
    Delicious! Crispy!

  4. 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!

  5. 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.
    Thank you for the recipe

  6. 5 stars
    Yum! Made these tonight. Crispy on the outside and soft and juicy on the inside. Thanks for sharing this great recipe!

  7. 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 !!!!

  8. Chris Peacock says:

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

  9. Chris Peacock says:

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

  10. 5 stars
    i added a bit of jacobson’s black garlic salt and used some shredded parm. overall a fantastic recipe!!

  11. 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!

  12. Karlalynn says:

    Love this recipe.Thanks !

  13. 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

    1. 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?

  14. Keri Schroder says:

    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?

    1. 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.

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

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

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

  16. These look terrific. Surely trying this out.

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

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