Keto Zucchini Parmesan

Indulge in the ultimate low-carb Italian comfort food with this Keto Zucchini Parmesan recipe! Perfectly tender zucchini slices are coated in a crispy almond flour and Parmesan crust, then layered with rich, sugar-free marinara sauce and gooey melted mozzarella cheese. This keto-friendly twist on the classic Zucchini Parmesan is not only packed with flavor but also quick and easy to prepare, making it an ideal weeknight dinner option. The dish is topped with fresh basil leaves for a burst of vibrant freshness, creating a satisfying and wholesome meal that's both gluten-free and low in carbs. Whether you're following a ketogenic lifestyle or just looking for a lighter, veggie-packed alternative to traditional recipes, this baked Keto Zucchini Parmesan is sure to impress!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Zucchini
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 cup Almond flour
• 1 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 1 teaspoon Garlic powder
• 1 large Egg
• 1 cup Sugar-free marinara sauce
• 1 cup Mozzarella cheese, shredded
• 2 tablespoons Fresh basil leaves

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the zucchinis lengthwise into 1/4-inch-thick slices. Sprinkle them evenly with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.

Step 3

In a shallow dish, combine the almond flour, Parmesan cheese, Italian seasoning, and garlic powder. In another shallow dish, beat the egg with 1 tablespoon of water.

Step 4

Dip each zucchini slice into the beaten egg, then coat it in the almond flour mixture. Place the coated slices onto the prepared baking sheet.

Step 5

Drizzle the coated zucchini slices with olive oil and bake them in the oven for 15 minutes, flipping halfway, until golden and crispy.

Step 6

In an 8x8-inch baking dish, spread 1/4 cup of the marinara sauce on the bottom. Arrange half of the baked zucchini slices over the sauce, then layer with 1/2 cup of mozzarella cheese. Repeat the layers with the remaining sauce, zucchini, and mozzarella cheese.

Step 7

Return the dish to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Step 8

Garnish with freshly chopped basil leaves before serving. Enjoy your Keto Zucchini Parmesan hot!

Nutrition Facts

Serving size	(884.0g)

Amount per serving	% Daily Value*
Calories	1747.5

Total Fat 133.3g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 387.5mg	0%
Sodium 9290.8mg	0%
Total Carbohydrate 65.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 40.3g
Protein 88.9g	0%

Vitamin D 53.8IU	0%
Calcium 2011.1mg	0%
Iron 7.8mg	0%
Potassium 1269.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 19.6%

Carbs: 14.3%