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Fried Zucchini on a rectangular serving tray with a white sauce and spoon next to it on a white background
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5 from 1 vote

Keto Fried Zucchini with Parmesan Cheese

Fried Zucchini made with a crunchy almond flour and Parmesan cheese coating is a delicious side dish or appetizer. With only 5 net carbs per serving, it's perfect for those following low carb diets and is naturally gluten free.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American, Gluten Free, Low Carb, Vegetarian
Servings: 4
Calories: 241kcal

Ingredients

Instructions

  • Slice the zucchini into 1/4-inch rounds, discarding the ends.
  • Add the eggs to a bowl and lightly whisk.
  • Combine the almond flour, Parmesan cheese, salt and pepper in a second bowl and toss to combine.
  • Dip each zucchini round into the egg, letting the excess drip off, then into the almond flour mixture.
  • Coat each round in the almond flour mixture, then transfer to a plate.
  • Heat the olive oil in a large skillet over medium high heat.
  • Add the zucchini rounds, leaving enough space between them so that they don't touch. You may have to work in batches.
  • Cook on one side for 2-4 minutes, or until lightly browned, then flip and cook an additional 2-3 minutes.
  • Remove to a paper towel lined plate to cool before serving.

Video

Notes

Tips and Techniques for the Best Fried Zucchini

  • Using smaller zucchini will give you the best results. Smaller zucchini tends to be firmer and holds up well during frying. If your zucchini is too large, it may get mushy in the center when frying.
  • Roasted Garlic Aioli or Ranch dressing make a great dip for adding even more flavor to these Fried Zucchini rounds.
  • Store leftover Fried Zucchini in an air-tight container in the refrigerator. Use within 2 days for the best results. Reheating in the oven or a toaster oven at 300°F for 3-5 minutes is recommended to help them crisp back up.
** Nutritional information is an estimate and does not include the olive oil, as the amount used and absorbed will vary. The use of olive oil will only impact the total fat in this recipe.

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 8g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 630mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 18mg | Calcium: 294mg | Iron: 2mg