35+ Easy Keto Zucchini Recipes for a Healthy End to Your Week

If you’re following a keto lifestyle and looking to keep your meals low-carb and delicious, zucchini is your new best friend.

This versatile vegetable is not only packed with nutrients but also an ideal base for keto-friendly recipes.

Whether you’re craving something crispy, creamy, or fresh, zucchini can easily be transformed into a variety of mouthwatering dishes.

From spiralized zucchini noodles to savory casseroles, the possibilities are endless.

To make your Fridays even more exciting, we’ve gathered over 35 keto zucchini recipes that are perfect for your weekend dinners, snacks, or side dishes.

These recipes will keep you on track with your keto goals while satisfying your taste buds with fresh, flavorful meals.

So, let’s dive into these creative and easy-to-make zucchini recipes that will make your Fridays fun and guilt-free!

35+ Easy Keto Zucchini Recipes for a Healthy End to Your Week

Zucchini is a powerhouse vegetable that can be the star of many keto recipes, offering a healthy, low-carb alternative to traditional dishes.

Whether you’re in the mood for crispy fritters, cheesy casseroles, or pasta alternatives, there’s a keto zucchini recipe for every taste and occasion.

With the 35+ recipes we’ve shared, you’ll have a variety of delicious and creative dishes to enjoy every Friday.

So, get your zucchinis ready and transform your Fridays into a celebration of flavor, all while staying true to your keto lifestyle.

These zucchini dishes are the perfect way to end your week on a high note—tasty, satisfying, and perfectly aligned with your health goals.

Keto Zucchini Fritters with Garlic Aioli

These crispy keto zucchini fritters are perfect for Friday evenings when you want a quick, low-carb, and satisfying treat. Packed with zucchini and a hint of cheese, they’re crispy on the outside and tender on the inside. Pair them with a creamy garlic aioli for a flavor-packed snack that’s both indulgent and guilt-free.

Ingredients:

• 2 medium zucchinis, grated
• 1 egg, beaten
• 1/3 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)

For the Garlic Aioli:

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon lemon juice

Instructions:

1. Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel.
2. In a bowl, combine zucchini, egg, almond flour, Parmesan, garlic powder, salt, and pepper. Mix well.
3. Heat olive oil in a skillet over medium heat. Scoop small portions of the mixture into the skillet, flattening slightly into patties.
4. Cook each fritter for 3-4 minutes on each side until golden brown.
5. For the aioli, mix mayonnaise, minced garlic, and lemon juice in a small bowl.
6. Serve the fritters warm with the garlic aioli on the side.

These keto zucchini fritters are a delightful way to wind down your week. The combination of crispy fritters and creamy garlic aioli makes this dish a standout appetizer or snack. It’s a flavorful, low-carb alternative to traditional fritters that will keep you coming back for more!

Keto Zucchini Pizza Boats

Keto zucchini pizza boats are a fun, healthy twist on traditional pizza, perfect for a Friday night meal. They deliver all the cheesy, saucy goodness of pizza without the carbs. Customizable with your favorite keto-friendly toppings, these zucchini boats are a family favorite.

Ingredients:

• 4 medium zucchinis, halved lengthwise
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup sliced pepperoni or cooked sausage
• 1 teaspoon Italian seasoning

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Scoop out the seeds from the zucchini halves to create “boats.” Place them on a baking sheet.
3. Spoon marinara sauce into each zucchini boat.
4. Sprinkle mozzarella and Parmesan cheese evenly over the sauce.
5. Top with pepperoni slices or sausage and a sprinkle of Italian seasoning.
6. Bake for 15-20 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
7. Let cool slightly before serving.

Zucchini pizza boats are a perfect keto-friendly way to satisfy pizza cravings without breaking your carb count. Easy to prepare and packed with classic pizza flavors, they’re a great option for a fun and delicious Friday night meal. Enjoy them as a standalone dish or with a side salad for a complete keto dinner.

Keto Zucchini Noodles with Creamy Alfredo Sauce

Start your Friday evening with a comforting bowl of keto zucchini noodles smothered in a rich and creamy Alfredo sauce. This dish is the ultimate low-carb comfort food, combining fresh zucchini with a decadent sauce made from scratch. Quick, easy, and bursting with flavor, it’s perfect for unwinding after a long week.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Heat butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg, if using. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
3. In a separate skillet, lightly sauté the spiralized zucchini noodles for 2-3 minutes until slightly tender. Do not overcook.
4. Toss the zucchini noodles with the Alfredo sauce until well coated.
5. Serve immediately, garnished with extra Parmesan if desired.

Keto zucchini noodles with Alfredo sauce are a luxurious yet simple dish that feels indulgent while keeping you on track with your keto goals. The creamy sauce pairs beautifully with the fresh zucchini, making this a go-to recipe for a satisfying, low-carb Friday dinner.

Keto Zucchini Lasagna Roll-Ups

Keto zucchini lasagna roll-ups are a creative, low-carb alternative to traditional lasagna. Perfect for a cozy Friday dinner, this dish replaces pasta with thin zucchini slices while keeping all the cheesy, saucy goodness you love. With layers of ricotta, marinara, and melty cheese, these roll-ups are as delicious as they are nutritious.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay zucchini slices on a paper towel, sprinkle with salt, and let them sit for 10 minutes to remove excess moisture. Pat dry.
3. In a bowl, mix ricotta, Parmesan, egg, garlic powder, and Italian seasoning.
4. Spread a spoonful of the ricotta mixture onto each zucchini slice and roll them up.
5. Pour marinara sauce into the bottom of a baking dish and place the zucchini roll-ups seam-side down in the sauce.
6. Top with shredded mozzarella cheese and bake for 20-25 minutes until bubbly and golden.
7. Let cool slightly before serving.

These keto zucchini lasagna roll-ups are a hearty, satisfying dish that brings comfort food vibes without the carbs. Perfect for sharing with family or friends, they’re sure to become a Friday night favorite on your keto meal rotation.

Crispy Keto Zucchini Chips

Crispy keto zucchini chips are the perfect snack for a laid-back Friday. Thinly sliced zucchini is seasoned and baked until golden and crisp, offering a healthier alternative to traditional potato chips. These chips are light, flavorful, and ideal for dipping into your favorite low-carb sauces.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. Toss zucchini slices with olive oil, garlic powder, paprika, salt, and pepper in a bowl.
3. Lay the slices in a single layer on the baking sheet.
4. Bake for 1.5-2 hours, flipping halfway through, until the zucchini slices are crisp and golden.
5. Cool completely before serving.

These crispy keto zucchini chips are a guilt-free way to enjoy snack time on a Friday night. They’re easy to make, full of flavor, and satisfy that craving for something crunchy while keeping carbs in check. Pair them with a creamy dip or enjoy them on their own!

Keto Zucchini Bread with Walnuts

Keto zucchini bread with walnuts is a delightful way to end your Friday on a sweet note. This moist, spiced bread is naturally low-carb and packed with the goodness of zucchini and crunchy walnuts. Perfect for dessert or a late-night treat, it’s a comforting, wholesome option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 large eggs
• 1/2 cup granulated erythritol
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, excess moisture squeezed out
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, erythritol, melted coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Fold in the zucchini and walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely before slicing and serving.

This keto zucchini bread with walnuts is the perfect blend of sweetness and spice, making it a great choice for a Friday evening treat. Moist, nutty, and low in carbs, it’s a delightful way to enjoy a guilt-free dessert or snack to wrap up your week.

Keto Zucchini Enchilada Casserole

For a Friday night fiesta, keto zucchini enchilada casserole is a flavorful and satisfying dish. This low-carb take on classic enchiladas uses zucchini slices instead of tortillas, layered with a hearty ground beef filling, enchilada sauce, and melty cheese. It’s easy to make and packed with bold Mexican flavors.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1 lb ground beef or ground turkey
• 1 cup sugar-free enchilada sauce
• 1/2 cup diced onions
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup shredded Mexican cheese blend
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the ground beef and onions over medium heat until the meat is browned. Drain excess fat.
3. Add chili powder, cumin, garlic powder, salt, and 1/4 cup of enchilada sauce to the meat mixture. Stir to combine and remove from heat.
4. In a greased baking dish, layer zucchini slices to cover the bottom. Spread half of the meat mixture over the zucchini, followed by 1/4 cup of enchilada sauce and a layer of cheese.
5. Repeat the layers, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden. Garnish with chopped cilantro before serving.

This keto zucchini enchilada casserole is the perfect way to spice up your Friday night while keeping it low-carb. Packed with flavor and cheesy goodness, it’s a crowd-pleaser that pairs well with a side of guacamole or sour cream.

Keto Zucchini Breakfast Muffins

Start your Friday morning with savory keto zucchini breakfast muffins! These protein-packed muffins combine shredded zucchini, eggs, cheese, and your favorite breakfast meats for a portable, satisfying meal. Ideal for busy mornings, they’re a delicious way to fuel your day.

Ingredients:

• 1 cup shredded zucchini, moisture squeezed out
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled bacon or diced ham
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, whisk together the eggs, almond flour, baking powder, garlic powder, salt, and pepper.
3. Stir in the shredded zucchini, cheese, and bacon or ham.
4. Divide the mixture evenly among the muffin tin cups.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
6. Let cool slightly before removing from the tin.

Keto zucchini breakfast muffins are a convenient and flavorful way to kick off your Friday. Packed with protein and low in carbs, they’re perfect for on-the-go breakfasts or a quick snack any time of the day.

Keto Zucchini and Shrimp Stir-Fry

For a light and elegant Friday dinner, try this keto zucchini and shrimp stir-fry. Quick to prepare and full of vibrant flavors, this dish combines tender zucchini slices with succulent shrimp in a savory garlic-soy sauce. It’s a healthy and satisfying one-pan meal perfect for winding down the week.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons soy sauce or coconut aminos
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
2. In the same skillet, add zucchini slices and cook for 3-4 minutes until tender but slightly crisp.
3. Reduce heat to medium and add garlic, soy sauce, sesame oil, and red pepper flakes. Stir to coat the zucchini evenly.
4. Return the shrimp to the skillet and toss everything together for 1-2 minutes.
5. Garnish with sesame seeds before serving.

Keto zucchini and shrimp stir-fry is a quick, flavorful dish that brings a touch of elegance to your Friday meal. The combination of tender shrimp and zucchini with a savory sauce is both satisfying and healthy, making it a perfect choice for a stress-free end to the week.

Keto Zucchini Fritters

These keto zucchini fritters are crispy on the outside and soft on the inside, making them an ideal Friday snack or side dish. Packed with zucchini, almond flour, and savory seasonings, they’re low-carb and gluten-free. Perfect for dipping into a tangy sauce or enjoying on their own, these fritters will quickly become a go-to recipe.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying

Instructions:

1. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. In a mixing bowl, combine the zucchini, almond flour, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a frying pan over medium heat.
4. Spoon dollops of the zucchini mixture into the pan, flattening them slightly with a spatula. Fry for 3-4 minutes on each side, until golden and crispy.
5. Remove from the pan and place on a paper towel to drain any excess oil.
6. Serve warm with a side of sour cream or your favorite dipping sauce.

Keto zucchini fritters are a versatile, crispy treat that can serve as a snack, appetizer, or side dish. They’re full of flavor and easy to make, offering a satisfying low-carb alternative to traditional fritters. Whether served on their own or as a complement to your meal, they’re a great addition to your keto Friday menu.

Keto Zucchini Noodles with Pesto

Keto zucchini noodles with pesto make for a refreshing and light Friday dinner. Using zucchini as a low-carb substitute for pasta, this dish is topped with a fragrant basil pesto sauce made from fresh herbs, garlic, Parmesan cheese, and olive oil. It’s quick, healthy, and packed with vibrant flavors.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup Parmesan cheese, grated
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, pepper, and lemon juice.
3. While processing, slowly drizzle in olive oil until the pesto reaches a smooth consistency.
4. In a skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still crisp.
5. Toss the zucchini noodles with the pesto sauce, making sure the noodles are evenly coated.
6. Serve immediately, garnished with extra Parmesan if desired.

Keto zucchini noodles with pesto offer a fresh, delicious twist on traditional pasta dishes. The homemade pesto adds a burst of flavor, and the zucchini noodles provide a satisfying, low-carb base. This dish is quick and easy, making it a perfect option for a light yet flavorful Friday dinner.

Keto Zucchini and Bacon Casserole

Keto zucchini and bacon casserole is a hearty, savory dish that combines the rich flavors of crispy bacon and tender zucchini in a creamy, cheesy base. This casserole is an excellent choice for a Friday meal, providing comfort food without the carbs. It’s perfect for sharing and can be enjoyed as a main dish or side.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 1/2 lb bacon, chopped
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and set aside.
3. In the same skillet, sauté the zucchini slices for 3-4 minutes until tender, then remove from heat.
4. In a mixing bowl, combine the heavy cream, cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.
5. In the casserole dish, layer the zucchini and bacon, then pour the cream mixture over the top. Sprinkle with Parmesan cheese.
6. Bake for 20-25 minutes, until the casserole is golden and bubbly.
7. Let cool for a few minutes before serving.

Keto zucchini and bacon casserole is the perfect dish to satisfy your cravings for comfort food while staying low-carb. The richness of the creamy sauce paired with the smokiness of the bacon creates an irresistible flavor combination. It’s a great Friday night dinner that’s sure to please everyone at the table.

Keto Zucchini Pizza Bites

If you’re craving pizza but want to keep things keto-friendly, these zucchini pizza bites are a perfect solution. These bite-sized treats are made with zucchini slices topped with marinara sauce, melted cheese, and your favorite pizza toppings. They are simple, customizable, and a fun way to enjoy a low-carb pizza-inspired dish on a Friday night.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup pepperoni slices (or any other keto-friendly topping like olives, mushrooms, or sausage)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the zucchini slices in a single layer on the baking sheet. Lightly drizzle with olive oil.
3. Bake for 5-7 minutes, or until the zucchini slices begin to soften.
4. Remove from the oven, then spoon a small amount of marinara sauce onto each zucchini slice.
5. Top with mozzarella cheese, a sprinkle of oregano, and your desired pizza toppings.
6. Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

Keto zucchini pizza bites are a fun, low-carb way to enjoy the flavors of pizza without the carbs. These little bites are perfect as an appetizer, snack, or even a light dinner. They are customizable with any toppings you prefer, making them a versatile dish for everyone to enjoy on a Friday night.

Keto Zucchini and Ground Beef Skillet

This keto zucchini and ground beef skillet is a quick and easy one-pan dish that’s perfect for a busy Friday night. Packed with savory ground beef, tender zucchini, and a blend of spices, it’s a satisfying and low-carb dinner that requires minimal effort. The whole family will enjoy the hearty flavors of this simple, keto-friendly meal.

Ingredients:

• 1 lb ground beef
• 2 medium zucchinis, sliced into half-moons
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned. Drain any excess fat.
2. Add the diced onion and garlic to the skillet, cooking for 2-3 minutes until softened.
3. Stir in the chili powder, paprika, cumin, salt, and pepper.
4. Add the sliced zucchini to the skillet and cook for 5-7 minutes, or until the zucchini is tender but still slightly crisp.
5. If using, sprinkle shredded cheddar cheese over the skillet and let it melt for an additional 2 minutes.
6. Serve hot and enjoy!

Keto zucchini and ground beef skillet is a one-pan wonder that combines hearty ground beef with tender zucchini and aromatic spices. It’s a quick, flavorful, and satisfying meal perfect for Friday nights when you want something easy yet delicious. You can also switch up the spices or add a different cheese to make it your own.

Keto Zucchini and Chicken Alfredo

A creamy and indulgent keto zucchini and chicken Alfredo is a perfect Friday dinner. This low-carb version of the classic dish uses zucchini noodles instead of pasta, smothered in a rich Alfredo sauce made from heavy cream, Parmesan cheese, and butter. The addition of chicken breast makes it a complete and satisfying meal that’s perfect for a keto-friendly Friday evening.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, cooked and sliced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until tender but still firm. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the heavy cream, Parmesan cheese, salt, and pepper, cooking until the sauce thickens and becomes smooth.
4. Add the cooked chicken slices to the skillet and toss to coat in the creamy Alfredo sauce.
5. Return the zucchini noodles to the skillet, tossing to combine everything.
6. Garnish with fresh parsley before serving.

Keto zucchini and chicken Alfredo offers all the richness of the classic dish with none of the carbs. The creamy Alfredo sauce paired with tender zucchini noodles and juicy chicken breast creates a satisfying and comforting Friday meal. It’s a perfect way to enjoy a delicious, keto-friendly pasta alternative!

Note: More recipes are coming soon!