Crispy Breaded Baked Zucchini Slices Recipe (Gluten Free, Low Carb, Keto Friendly)

Baked zucchini slices are crispy outside, tender inside, and flavorful just like regular fried breaded zucchini, but with much fewer carbs.

Course Side Dish

Cuisine American

Keyword Baked Zucchini Slices, Breaded Zucchini, Crispy Baked Zucchini Slices, Keto Zucchini, Low Carb Zucchini

Prep Time 30

Cook Time 25

Servings servings

Calories 212kcal

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.

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.