37+ Delicious and Easy Keto Baked Zucchini Recipes for Every Meal

Zucchini is an incredibly versatile vegetable, and when you’re following a keto diet, it’s one of the best low-carb options you can enjoy.

Whether you’re craving something cheesy, herby, savory, or a combination of all three, keto baked zucchini recipes are the perfect way to stay on track with your keto goals without sacrificing flavor.

With their ability to absorb spices and flavors, zucchini becomes an ideal base for a wide range of recipes, from simple side dishes to hearty, satisfying meals.

In this article, we’re diving into 37+ keto baked zucchini recipes that will inspire your next low-carb meal.

Whether you’re in the mood for something indulgent like cheesy stuffed zucchini or prefer a lighter dish such as baked zucchini chips, these recipes cover every craving.

Get ready to discover some new favorites and learn how to make the most of this keto-friendly vegetable!

37+ Delicious and Easy Keto Baked Zucchini Recipes for Every Meal

Baked zucchini is a perfect fit for any keto diet, offering a healthy, low-carb alternative to more starchy vegetables while still delivering amazing flavor.

With the 37+ keto baked zucchini recipes we’ve shared, you now have endless options for creating dishes that not only align with your keto goals but are also incredibly satisfying and delicious.

From cheesy casseroles to crispy snacks, zucchini can transform into nearly anything you desire.

So, whether you’re meal prepping for the week or searching for a new dinner idea, these recipes will help you keep things exciting and full of flavor while sticking to your keto lifestyle.

Feel free to experiment, mix and match, and get creative with the ingredients to suit your tastes.

Cheesy Garlic Baked Zucchini Rounds

These cheesy zucchini rounds are a quick and satisfying snack or side dish. They pack tons of flavor with minimal effort, making them perfect for busy weeknights or casual gatherings. The combination of garlic, cheese, and herbs adds richness, while the zucchini provides a fresh, slightly crunchy base.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch thick rounds
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place zucchini slices on the prepared baking sheet and brush both sides lightly with olive oil.
3. In a small bowl, mix Parmesan, mozzarella, garlic, and Italian seasoning.
4. Sprinkle the cheese mixture evenly over the zucchini rounds.
5. Season with salt and pepper.
6. Bake for 15-18 minutes or until the cheese is melted and golden brown.
7. Remove from the oven and let cool slightly before serving.

These zucchini rounds are deliciously crispy on the edges and gooey in the center. They are perfect as an appetizer, snack, or even a low-carb alternative to breadsticks. The cheesy, garlicky topping ensures everyone will come back for seconds.

Keto Zucchini Lasagna Bake

This keto zucchini lasagna bake is a hearty, low-carb twist on the classic Italian dish. Instead of pasta, thinly sliced zucchini layers deliver a satisfying texture and a boost of nutrients. This dish is perfect for meal prep or family dinners, combining bold flavors in a guilt-free way.

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise
• 1 lb ground beef
• 1 cup marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Lightly salt the zucchini slices and let them sit for 10 minutes. Pat dry to remove excess moisture.
3. In a skillet, cook the ground beef until browned. Add marinara sauce and simmer for 5 minutes.
4. In a bowl, mix ricotta cheese, egg, garlic powder, and Italian seasoning.
5. Layer the ingredients in the baking dish: start with a thin layer of the beef mixture, followed by zucchini slices, ricotta mixture, and shredded mozzarella. Repeat until all ingredients are used, ending with mozzarella on top.
6. Sprinkle Parmesan cheese over the final layer.
7. Bake for 25-30 minutes or until bubbly and golden on top.
8. Let rest for 10 minutes before slicing and serving.

This zucchini lasagna bake is rich, cheesy, and deeply satisfying. It captures all the essence of traditional lasagna without the carbs. Pair it with a simple salad for a complete meal that feels indulgent yet light.

Spicy Baked Zucchini Chips

Zucchini chips are a crunchy, spicy snack that’s perfect for dipping or eating on their own. These chips are baked to crispy perfection and seasoned with a blend of spices that provide a delightful kick, making them an excellent alternative to carb-heavy potato chips.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 egg, beaten
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix almond flour, Parmesan cheese, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
3. Dip each zucchini slice into the beaten egg, then coat with the almond flour mixture.
4. Place the coated slices on the prepared baking sheet in a single layer.
5. Lightly spray the zucchini slices with olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
7. Allow to cool slightly before serving.

These spicy baked zucchini chips are a perfect snack to curb cravings while staying keto-friendly. They deliver bold flavor and satisfying crunch without the guilt. Serve them with your favorite dip or enjoy them plain—they’re irresistible either way!

Keto Baked Zucchini Boats with Bacon

These keto zucchini boats are filled with a savory blend of bacon, cheese, and herbs, making them an ideal low-carb dinner option or side dish. The zucchini acts as a perfect vessel to hold the delicious filling, and baking them brings out a subtle sweetness in the vegetable that pairs wonderfully with the crispy bacon and melted cheese.

Ingredients:

• 4 medium zucchinis, halved lengthwise and hollowed out
• 6 slices bacon, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place zucchini halves on the baking sheet and scoop out the center to create boats.
3. In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
4. In a bowl, combine cream cheese, shredded cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper. Stir in the cooked bacon.
5. Fill each zucchini boat with the cheese and bacon mixture.
6. Bake for 20-25 minutes or until the zucchini is tender and the cheese is golden brown and bubbly.
7. Garnish with fresh parsley if desired, and serve warm.

These keto zucchini boats are a rich and satisfying dish with the perfect balance of flavors. The crispy bacon adds a smoky touch, while the creamy cheese filling keeps the boats moist and indulgent. A great option for those looking for a keto-friendly comfort food meal that’s both filling and delicious.

Keto Baked Zucchini Fritters

These baked zucchini fritters are light, crispy, and packed with flavor, making them a perfect snack or side dish. They’re made with a combination of grated zucchini, almond flour, and Parmesan, which helps bind them together and gives them a rich, savory taste. Baking them ensures they’re healthier than the usual fried version but still full of flavor and texture.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tbsp fresh dill or parsley, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out excess moisture.
3. In a large bowl, combine grated zucchini, almond flour, Parmesan cheese, egg, dill or parsley, garlic powder, onion powder, salt, and pepper. Stir until well combined.
4. Spoon the mixture onto the prepared baking sheet, forming small patties.
5. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy on both sides.
6. Serve warm with a side of sour cream or a sugar-free dipping sauce.

These zucchini fritters are wonderfully crispy on the outside and soft on the inside. The combination of almond flour and Parmesan gives them a savory, satisfying texture while keeping them low-carb. They make a great snack or can be served as a side to any keto meal.

Keto Baked Zucchini with Pesto and Mozzarella

This baked zucchini with pesto and mozzarella is a simple yet flavorful dish that combines fresh zucchini with creamy mozzarella and the aromatic flavors of pesto. It’s a great side dish or light meal, perfect for any keto enthusiast looking to enjoy a flavorful, low-carb option.

Ingredients:

• 2 large zucchinis, sliced into rounds or strips
• 1/2 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the zucchini slices on the baking sheet in a single layer.
3. Drizzle with olive oil and season with salt and pepper.
4. Spoon a small amount of pesto onto each zucchini slice.
5. Top each slice with shredded mozzarella and a sprinkle of Parmesan cheese.
6. Bake for 15-20 minutes or until the cheese is melted and golden, and the zucchini is tender.
7. Serve warm as a side dish or light meal.

This baked zucchini with pesto and mozzarella is full of fresh flavors and makes for a refreshing, low-carb option. The combination of the rich, nutty pesto and creamy cheese is sure to satisfy your cravings while keeping your meal light and keto-friendly. It’s simple to make and perfect for a quick and delicious dinner.

Keto Baked Zucchini and Sausage Casserole

This keto-friendly baked zucchini and sausage casserole is the perfect combination of savory flavors and creamy textures. The hearty sausage pairs perfectly with tender zucchini and a rich, cheesy sauce, creating a comforting low-carb meal that’s filling and satisfying.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 1 lb ground sausage (Italian or breakfast sausage)
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet, cook the sausage over medium heat until browned and crumbled. Remove from heat and set aside.
3. In a mixing bowl, combine heavy cream, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth.
4. Layer the zucchini slices at the bottom of the prepared baking dish. Top with the cooked sausage, followed by the creamy cheese mixture.
5. Bake for 25-30 minutes, until bubbly and golden on top.
6. Garnish with fresh parsley and serve warm.

This zucchini and sausage casserole is rich and comforting with just the right balance of creaminess from the cheese and savory goodness from the sausage. It’s an ideal choice for a weeknight dinner that’s quick, satisfying, and keto-approved. The zucchini provides a perfect, tender base without the carbs, making it a flavorful low-carb alternative to traditional casseroles.

Keto Baked Zucchini and Eggplant Parmesan

This keto-friendly take on eggplant Parmesan uses zucchini in place of the traditional breaded eggplant for a lighter, low-carb version. With layers of seasoned zucchini, marinara sauce, and gooey cheese, this dish brings all the flavors of the classic without the carbs.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 medium eggplant, sliced into rounds (optional for extra texture)
• 1 1/2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup almond flour
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Season the zucchini (and eggplant, if using) slices with salt and pepper.
3. Dip each zucchini slice into the beaten egg, then coat with almond flour. Place them in a single layer in the prepared baking dish.
4. Spoon marinara sauce over each slice, then top with shredded mozzarella and Parmesan cheese.
5. Sprinkle with garlic powder and Italian seasoning.
6. Bake for 20-25 minutes, until the cheese is bubbly and golden brown.
7. Serve warm, garnished with fresh basil or parsley if desired.

This keto-friendly eggplant Parmesan is just as satisfying as the traditional version but without the carbs. The zucchini provides a tender texture that pairs beautifully with the tangy marinara sauce and melted cheese, making it a delicious low-carb meal for any occasion.

Keto Baked Zucchini Parmesan Fries

These keto zucchini Parmesan fries are crispy on the outside, tender on the inside, and packed with cheesy, garlicky flavor. They are a great alternative to traditional fries, providing a healthier and lower-carb option that’s perfect for dipping or snacking.

Ingredients:

• 3 medium zucchinis, sliced into fries
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 eggs, beaten
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, then coat in the almond flour mixture, pressing gently to ensure they are well-coated.
4. Place the coated zucchini fries in a single layer on the prepared baking sheet.
5. Lightly spray the fries with olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. Serve warm with a side of marinara sauce for dipping.

These keto zucchini Parmesan fries are crispy, cheesy, and full of flavor, making them the perfect snack or side dish. The combination of almond flour and Parmesan gives them a satisfying crunch, while the zucchini stays tender on the inside. They are a great low-carb alternative to traditional fries and are sure to be a hit at any meal or gathering.

Keto Baked Zucchini with Bacon and Cheddar

This keto baked zucchini dish is loaded with savory bacon, sharp cheddar cheese, and fresh herbs. It’s an easy, flavorful option for anyone looking to enjoy a hearty, low-carb meal with a comforting, cheesy twist. The crispy bacon pairs perfectly with the creamy cheese and tender zucchini, making it a perfect side or main dish.

Ingredients:

• 4 medium zucchinis, sliced in half lengthwise
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Hollow out the center of the zucchini halves, leaving about 1/4-inch border.
3. In a bowl, mix together the sour cream, mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
4. Fill each zucchini half with the creamy mixture, then top with crumbled bacon and shredded cheddar cheese.
5. Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.
6. Garnish with fresh chives or parsley, if desired, and serve warm.

This dish combines the best of cheesy, creamy, and smoky flavors. The bacon adds a crispy texture and rich, savory taste that complements the softness of the zucchini. The result is a satisfying, low-carb dish that’s great for any meal or as a delicious side. It’s a fantastic keto-friendly option that’s sure to become a family favorite.

Keto Baked Zucchini with Chicken and Alfredo Sauce

This baked zucchini dish with chicken and creamy Alfredo sauce is a luxurious, low-carb meal that’s perfect for anyone on the keto diet. The rich and creamy Alfredo sauce, combined with tender chicken and zucchini, makes for a filling and satisfying dish that’s both indulgent and healthy.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with butter or olive oil.
2. In a skillet, melt butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add heavy cream and Parmesan cheese to the skillet, stirring until the sauce thickens. Add nutmeg, salt, and pepper to taste.
4. Lay the zucchini strips in a single layer at the bottom of the prepared baking dish. Top with shredded chicken and pour the Alfredo sauce evenly over the top.
5. Sprinkle mozzarella cheese on top of the sauce.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly, and the zucchini is tender.
7. Garnish with fresh parsley and serve warm.

This dish is a comforting, creamy, and flavorful meal that captures the richness of Alfredo sauce without the carbs. The zucchini acts as the perfect base, soaking up the sauce, while the chicken adds protein and substance to the dish. It’s an easy, low-carb option for a satisfying meal that’s full of flavor.

Keto Baked Zucchini Pizza Bites

These keto baked zucchini pizza bites are a fun and flavorful way to enjoy pizza on a low-carb diet. The zucchini acts as a crispy base, topped with marinara sauce, melted cheese, and your favorite pizza toppings. They’re perfect for an appetizer, snack, or light dinner.

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 sliced pepperoni (or your choice of toppings)
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place zucchini slices on the baking sheet in a single layer. Drizzle lightly with olive oil and season with salt and pepper.
3. Spoon a small amount of marinara sauce onto each zucchini slice, then top with shredded mozzarella cheese.
4. Add your choice of toppings (pepperoni, olives, mushrooms, etc.) on top of the cheese.
5. Sprinkle dried oregano and garlic powder over the top.
6. Bake for 12-15 minutes, until the cheese is melted and bubbly, and the zucchini is tender.
7. Serve warm and enjoy!

These zucchini pizza bites are the perfect low-carb alternative to traditional pizza. They’re easy to make, customizable with any toppings, and packed with all the flavors of your favorite pizza without the carbs. Whether you’re hosting a keto-friendly party or just craving pizza, these bites will satisfy your pizza cravings in a healthy way.

Keto Baked Zucchini with Ground Turkey and Spinach

This keto baked zucchini dish combines ground turkey, spinach, and cheese, creating a low-carb meal that’s both filling and nutritious. The ground turkey adds protein, while the spinach brings in a fresh, earthy flavor that complements the zucchini perfectly. The cheese binds everything together in a savory, comforting bake.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. In a skillet, cook ground turkey over medium heat until browned. Add chopped spinach and cook until wilted. Season with garlic powder, onion powder, salt, and pepper.
3. In a bowl, combine ricotta cheese, shredded mozzarella, and Parmesan cheese. Stir in the cooked turkey and spinach mixture.
4. Layer zucchini slices in the prepared baking dish and top with the turkey and cheese mixture.
5. Bake for 20-25 minutes until the cheese is melted and golden.
6. Serve warm, garnished with extra Parmesan if desired.

This baked zucchini with ground turkey and spinach is a wholesome, satisfying dish packed with flavor. The combination of lean turkey, fresh spinach, and gooey cheese creates a well-balanced low-carb meal that’s perfect for dinner or meal prep. The zucchini provides a light base, allowing the rich filling to shine.

Keto Baked Zucchini and Ham Casserole

This keto baked zucchini and ham casserole is a deliciously savory, low-carb option that brings together the rich flavors of ham, cheese, and zucchini. The zucchini acts as the base, absorbing the flavors from the ham and creamy cheese, while the egg mixture holds everything together in a comforting casserole.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 1 cup cooked ham, diced
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. Layer the zucchini slices at the bottom of the baking dish, followed by diced ham.
3. In a bowl, whisk together eggs, heavy cream, garlic powder, thyme, salt, and pepper.
4. Pour the egg mixture evenly over the zucchini and ham layers.
5. Sprinkle shredded cheddar cheese and Parmesan cheese over the top.
6. Bake for 25-30 minutes or until the casserole is set and the top is golden brown.
7. Let cool for 5 minutes before serving.

This zucchini and ham casserole is rich, cheesy, and satisfying, with just the right balance of flavors. The zucchini becomes tender and absorbs the savory richness of the ham and cheese. It’s a perfect keto-friendly dish that works well for breakfast, lunch, or dinner.

Keto Baked Zucchini and Ricotta Stuffed Chicken Breasts

This keto baked dish features chicken breasts stuffed with a creamy ricotta and zucchini filling, then baked to perfection with a layer of melted mozzarella on top. It’s a flavorful, satisfying, and low-carb meal that feels indulgent but fits perfectly within your keto lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, grated
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Cut a pocket into each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.
3. In a bowl, combine grated zucchini, ricotta cheese, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Stuff each chicken breast with the zucchini and cheese mixture, securing with toothpicks if necessary.
5. Place the stuffed chicken breasts in the prepared baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes, or until the chicken is fully cooked and the filling is hot and bubbly.
7. Let the chicken rest for 5 minutes before serving.

These zucchini and ricotta stuffed chicken breasts are an excellent way to enjoy a flavorful, low-carb meal that’s full of protein and healthy fats. The tender chicken is stuffed with a creamy, cheesy filling that pairs beautifully with the zucchini. It’s a great choice for dinner and makes an impressive dish for guests.

Keto Baked Zucchini with Tomato and Basil

This keto baked zucchini dish combines the freshness of tomatoes and basil with the mild flavor of zucchini. Topped with mozzarella and Parmesan, it’s a light yet satisfying side dish or main course, perfect for those following a keto diet. The warm, melty cheese and aromatic basil make this dish a refreshing twist on traditional baked vegetables.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 2 medium tomatoes, sliced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Arrange the zucchini slices in a single layer at the bottom of the prepared baking dish.
3. Layer tomato slices on top of the zucchini, then sprinkle with garlic powder, salt, and pepper.
4. Top with shredded mozzarella and Parmesan cheese, then drizzle with olive oil.
5. Bake for 20-25 minutes, until the zucchini is tender and the cheese is golden brown.
6. Garnish with fresh basil before serving.

This baked zucchini with tomato and basil is a simple, flavorful dish that’s low in carbs but high in taste. The freshness of the tomatoes and basil blends perfectly with the creamy cheese, creating a dish that’s both refreshing and comforting. It’s perfect as a side dish for any keto meal.

Keto Baked Zucchini with Parmesan and Almond Flour Crust

For a crunchy, low-carb alternative to breaded zucchini, this keto baked zucchini features a crispy crust made from Parmesan cheese and almond flour. It’s an easy, gluten-free option that satisfies your craving for a crispy snack or side dish without the carbs.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine Parmesan cheese, almond flour, garlic powder, paprika, salt, and pepper.
3. Dip each zucchini slice into the beaten egg, then coat it in the Parmesan and almond flour mixture.
4. Place the coated zucchini slices on the prepared baking sheet in a single layer.
5. Lightly spray with olive oil and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
6. Serve warm with a side of sugar-free marinara sauce for dipping.

These crispy, keto-friendly zucchini bites are a great way to enjoy a crunchy snack or side dish without the carbs. The Parmesan and almond flour create a satisfying, crispy crust that’s both flavorful and low in carbohydrates. They make a great alternative to fried or breaded zucchini, keeping things healthy while still delicious.

Keto Baked Zucchini and Avocado Salad

This keto baked zucchini and avocado salad combines roasted zucchini with creamy avocado and a light vinaigrette dressing for a refreshing, nutrient-packed meal. The zucchini adds a roasted, savory flavor, while the avocado provides creaminess and healthy fats, making this salad the perfect low-carb lunch or side dish.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the zucchini slices on the baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Bake for 15-20 minutes until the zucchini is tender and lightly golden.
4. While the zucchini is baking, whisk together lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
5. Once the zucchini is done, allow it to cool slightly, then toss it with the diced avocado and dressing.
6. Garnish with fresh cilantro or parsley and serve.

This keto baked zucchini and avocado salad is a refreshing and healthy option for a low-carb meal. The roasted zucchini offers a savory flavor, while the avocado adds a creamy texture and richness. Tossed in a tangy mustard vinaigrette, it’s a balanced, flavorful dish that’s perfect for a light lunch or a keto side salad.

Keto Baked Zucchini and Egg Casserole

This keto baked zucchini and egg casserole is an ideal breakfast or brunch dish that’s both filling and low in carbs. Packed with eggs, zucchini, and cheese, it’s a satisfying, protein-rich option for starting your day on a keto-friendly note. The eggs hold everything together, while the zucchini adds a lightness and the cheese creates a creamy, savory base.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. Layer the zucchini slices in the bottom of the baking dish.
3. In a mixing bowl, whisk together the eggs, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
4. Pour the egg mixture over the zucchini slices and bake for 20-25 minutes, or until the eggs are fully set and the top is golden.
5. Let cool for 5 minutes before slicing and serving.

This baked zucchini and egg casserole is an easy, delicious dish that combines the freshness of zucchini with the richness of eggs and cheese. It’s a wonderful option for a keto breakfast or a light lunch. The zucchini softens beautifully in the egg mixture, providing a nice contrast to the creamy cheese.

Keto Baked Zucchini and Pesto Stuffed Portobello Mushrooms

This keto baked zucchini and pesto stuffed Portobello mushrooms recipe is a gourmet, low-carb dish that’s perfect for a fancy dinner or a healthy appetizer. The mushrooms serve as a hearty, meaty base, while the zucchini and pesto filling adds flavor and richness. It’s a great way to enjoy a keto-friendly meal packed with flavor.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 medium zucchinis, grated
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper.
3. In a bowl, mix together the grated zucchini, pesto, mozzarella, and Parmesan cheese.
4. Stuff each mushroom cap with the zucchini and pesto mixture.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.
6. Serve warm.

These keto baked zucchini and pesto stuffed Portobello mushrooms are bursting with flavor. The mushrooms provide a hearty base, while the zucchini and pesto filling brings richness and freshness. It’s a perfect dish for anyone looking for a low-carb meal that still feels indulgent.

Keto Baked Zucchini and Shrimp Skillet

This keto baked zucchini and shrimp skillet is a quick and delicious dinner option. The tender shrimp, combined with zucchini and a garlicky, cheesy sauce, creates a well-rounded, low-carb dish that’s full of flavor. It’s a great choice for those who want a satisfying meal without spending too much time in the kitchen.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a large skillet or baking dish with olive oil.
2. Heat the olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add garlic and cook for 1 minute until fragrant. Add the zucchini slices and cook for 5 minutes, until they begin to soften.
4. Stir in the heavy cream and Parmesan cheese, cooking for another 2-3 minutes until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes if desired.
5. Return the cooked shrimp to the skillet, then top with mozzarella cheese.
6. Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve.

This keto baked zucchini and shrimp skillet is a quick, flavorful dish that’s perfect for busy weeknights. The combination of shrimp, zucchini, and creamy cheese makes for a satisfying meal that’s light yet rich in flavor. The red pepper flakes add a subtle kick, balancing the creaminess of the sauce.

Note: More recipes are coming soon!