Low Carb Zucchini Parmesan
Indulge in the savory goodness of Low Carb Zucchini Parmesan, a healthier twist on the classic Italian favorite that’s perfect for anyone looking to cut carbs without sacrificing flavor. This recipe swaps out traditional breadcrumbs for a crispy almond flour and Parmesan cheese coating, creating a gloriously golden crust on tender zucchini slices. Layered with rich, low-carb marinara sauce, gooey melted mozzarella, and fragrant Italian seasoning, this dish is bursting with bold flavors. With a quick prep time of just 20 minutes and baked to perfection in under an hour, it’s an ideal weeknight dinner or crowd-pleasing main course. Top it off with fresh basil for a restaurant-worthy finish, and serve it alongside a crisp salad for the ultimate guilt-free comfort meal. Perfect for keto-friendly diets and gluten-free lifestyles, this recipe is a delicious way to embrace nutritious eating without compromising taste.
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Recipe Information
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)
Instructions
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
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.
In a shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, and dried Italian seasoning.
In another shallow bowl, whisk the eggs until smooth.
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.
Drizzle the olive oil evenly over the zucchini slices. Bake for 15 minutes, flipping halfway through, until golden and slightly crisp.
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.
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.
Bake the assembled dish for 15 minutes, or until the cheese is melted and bubbling.
Garnish with fresh basil leaves (if using) and serve hot.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 9549 mg | 415% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 42.9 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1565 mg | 120% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1594 mg | 34% | |
*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.
