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Crisp and golden outside, tender inside, and packed with savory flavor, these keto baked zucchini slices work well as an appetizer or side dish for just about any meal. They’re a great low carb substitute for fries with just 6 grams net carbs per serving!
This recipe is my take on one of my favorite summer side dishes that 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 the most. 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.
This recipe for keto crispy baked zucchini slices was inspired by my mom’s fried zucchini. 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. I made a few small changes: 1) keto-fied the ingredients, and 2) changed the cooking method from pan-frying to oven-roasting because it’s even easier.
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.).
Why You’ll Want Baked Zucchini Slices on Repeat
- It’s perfect if you’re looking for easy zucchini recipe ideas. If you grow zucchini, this is a great way to help use some up during summer.
- This side dish is naturally gluten free, low carb, and keto friendly. Here we leave out regular 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!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Olive oil spray – One of the nice things about making baked zucchini slices instead of fried is that we can use a lot less oil and still get super crispy chips.
- Almond flour – Almond flour is the base of our keto breadcrumb mixture. Because of the cheese and savory spices we use, the end result doesn’t taste like almonds. Instead, it has an underlying subtle toasted nutty flavor.
- Freshly-grated Parmesan cheese – Parm cheese takes this recipe to the next level. It adds another layer of savory complexity to the flavor, and crisps beautifully in the oven.
- Dried Italian herb seasoning, garlic powder, salt, and black pepper – This pantry-staple spice mix gives the same classic Italian breadcrumb flavor to our keto version.
- Eggs – Lightly beaten eggs are the glue that makes the breadcrumbs stick to the sliced zucchini.
- Zucchini – You’ll need 1 pound of zucchini for this (about 3 smallish zucchini or 2 medium-large zucchini). Trim off the ends and slice it into 1/2-inch thick circles.
- Coconut flour – After slicing the zucchini and patting it dry, we toss it with a little coconut flour to absorb any remaining moisture before breading the slices.
How to Bake Zucchini in the Oven (Breaded & Crispy!)
Here are step-by-step instructions; to watch me make this, please see the video in the recipe card below.
- Prep. 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.
- Bread the zucchini. Pat the zucchini slices dry and add them 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. Bake until golden on both sides, about 25 minutes, flipping once halfway through. Serve warm.
Storage
These are best eaten while still hot straight from the oven so they’re crispy. After cooling to room temperature, they’ll last for up to 4 days in an airtight container in the fridge. To reheat, pop them into a 400F oven or air fryer for 3 to 5 minutes; they’ll re-crisp a little, but won’t be as crispy as they were when they were first made.
What Makes This Breadcrumb Coating Keto?
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
- Salt
- Black pepper
Tips For the Best Baked Zucchini Slices (So Crispy They Taste Fried!)
- The trick a crispy result is to get the sliced zucchini as dry as possible. Wash the zucchini, pat it dry, slice it, pat it dry again, and toss it with coconut flour.
- Be generous when you spray the tops with olive oil. The nice thing about using an olive oil spray is that it uniformly coats the breading so the zucchini evenly browns.
- If you’re serving these as an appetizer, they’re delicious with a sauce for dipping. Marinara, ranch, and honey mustard are a few of my favorites.
Frequently Asked Questions
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.
Yes! According to the USDA Nutrition Database, each 1 cup of sliced zucchini has just 2.41 grams net carbs, making it a good choice for a keto diet. These deliciously crispy breaded and baked zucchini slices are a good keto appetizer or side dish.
Yes, zucchini is okay 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:
1. Spiralized into “zoodles”.
2. Thinly sliced and added to green salads.
3. Cut into rounds or sticks and served with dip on a vegetable platter.
4. Shaved into thin ribbons, tossed with oil and vinegar, and served as salad (feta and basil are delicious with this).
5. Shaved into thin ribbons and rolled up with goat cheese and fresh herbs.
Zucchini Nutrition Information
According to the USDA Nutrient Database, 1 cup of sliced zucchini (113 grams) 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 Healthy Zucchini Recipe Ideas
- 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
- Easy Low Carb Zucchini Bread
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Crispy Breaded Baked Zucchini Slices Recipe (Gluten Free, Low Carb, Keto Friendly)
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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
- Prep. 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.
- Bread the zucchini. Pat the zucchini slices dry and add them 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. Bake until golden on both sides, about 25 minutes, flipping once halfway through. Serve warm.
Video
Notes
- Net Carbs: 6 grams per serving
- To Make Sure the Breading Sticks: Patting the zucchini dry after slicing but before coating in coconut flour helps ensure that the coating will stick to it (and also makes sure it comes out as crispy as possible!).
- Bake Them Long Enough: Be sure to bake until golden, these get deliciously crispy.
- Serving Suggestion: Homemade marinara sauce or homemade low carb ranch dressing are perfect for dipping!
- Storage: These are best eaten while still hot straight from the oven so they’re crispy. After cooling to room temperature, they’ll last for up to 4 days in an airtight container in the fridge. To reheat, pop them into a 400F oven or air fryer for 3 to 5 minutes; they’ll re-crisp a little, but won’t be as crispy as they were when they were first made.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on July 15, 2019 and updated on July 22, 2026.
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.
Free Bonus
Crispy and delicious. Great alternative to french fries.
This recipe was really good. Easy to make. Followed the directions exactly. I served it with a caesar dressing, it tasted really good.
Delicious! Crispy!
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!
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
Yum! Made these tonight. Crispy on the outside and soft and juicy on the inside. Thanks for sharing this great recipe!
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 !!!!
LOVED these!
I made this yesterday and it was delicious! I would definitely give it 5 plus stars.
I made this yesterday and it was delicious! I would definitely give it 5 stars.
i added a bit of jacobson’s black garlic salt and used some shredded parm. overall a fantastic recipe!!
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!
Love this recipe.Thanks !
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
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?
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?
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.
the nutrition facts on this it’s per serving or the whole batch??
David, The nutrition information given is for 1 serving (about 1/5 of the recipe).
What a yummy way to use up all my zucchini this time of year. I’m going to try it in my air fryer.
These look terrific. Surely trying this out.
Oh my, that looks delicious! Thanks for the shout-out for my Easy Cheesy Zucchini Bake!