Low Carb Zucchini Parmesan

Dive into the delicious world of healthy comfort food with this Low Carb Zucchini Parmesan, a guilt-free twist on the classic Italian favorite. Perfectly seasoned zucchini slices are baked to golden perfection and layered with a rich low-carb marinara sauce, creamy mozzarella, and nutty Parmesan cheese. The secret lies in the light almond flour coating, which adds an irresistible crunch while keeping it gluten-free and keto-friendly. This dish is baked to bubbling, cheesy perfection and garnished with fresh basil for a burst of flavor. Ready in under an hour, it's a wholesome, easy-to-make casserole that’s perfect for weeknight dinners or as a hearty vegetarian main.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Zucchini
• 1 teaspoon Salt
• 0.5 cup Almond flour
• 0.5 cup Grated Parmesan cheese
• 1 teaspoon Garlic powder
• 1 teaspoon Dried Italian seasoning
• 2 large Eggs
• 2 tablespoons Olive oil
• 1.5 cups Marinara sauce (low-carb)
• 1 cup Shredded mozzarella cheese
• 0.25 cup Fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

Step 2

Slice the zucchini into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.

Step 3

In a shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, and dried Italian seasoning.

Step 4

In another shallow bowl, whisk the eggs until smooth.

Step 5

Dip each zucchini slice into the egg mixture, allowing excess to drip off, then coat it in the almond flour mixture. Place the coated slices onto the prepared baking sheets.

Step 6

Drizzle the olive oil evenly over the zucchini slices. Bake for 15 minutes, flipping halfway through, until golden and slightly crisp.

Step 7

In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Arrange half of the baked zucchini slices in a single layer over the sauce.

Step 8

Top the zucchini with 1/2 cup of marinara sauce and 1/2 cup of shredded mozzarella cheese. Repeat the layering process with the remaining zucchini, sauce, and mozzarella cheese.

Step 9

Bake the assembled dish for 15 minutes, or until the cheese is melted and bubbling.

Step 10

Garnish with fresh basil leaves (if using) and serve hot.

Nutrition Facts

Serving size	(985.6g)

Amount per serving	% Daily Value*
Calories	1425.9

Total Fat 99.4g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 3.1g
Cholesterol 492.3mg	0%
Sodium 9549.4mg	0%
Total Carbohydrate 64.7g	0%
Dietary Fiber 13.4g	0%
Total Sugars 42.9g
Protein 76.5g	0%

Vitamin D 82IU	0%
Calcium 1565.4mg	0%
Iron 8.9mg	0%
Potassium 1593.9mg	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: 61.3%

Protein: 21.0%

Carbs: 17.7%