Keto Zucchini Parmesan
Elevate your low-carb dining experience with this irresistible Keto Zucchini Parmesan recipe—a healthier, gluten-free twist on the classic Italian comfort dish! Tender zucchini slices are seasoned, breaded in a crispy almond flour and Parmesan coating, and baked to perfection. Layered with creamy mozzarella cheese, sugar-free marinara sauce, and fragrant Italian spices, this dish delivers bold flavors with every bite while staying keto-friendly. Ready in just 45 minutes, it’s ideal for busy weeknights or entertaining guests. Serve warm, garnished with fresh basil, for a delightful and satisfying meal that feels indulgent but is guilt-free! Perfect for anyone seeking a comforting keto dinner idea.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
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.
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.
Drizzle the coated zucchini slices with olive oil and bake them in the oven for 15 minutes, flipping halfway, until golden and crispy.
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.
Return the dish to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Garnish with freshly chopped basil leaves before serving. Enjoy your Keto Zucchini Parmesan hot!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 9291 mg | 404% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 40.3 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2011 mg | 155% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1269 mg | 27% | |
*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.
