Keto Baked Zucchini Recipes

CRISPY BAKED KETO ZUCCHINI FRIES

Steps:

• Cut your zucchini into thin "fry-like" strips.
• Allow the zucchini strips to air dry for 15 minutes or pat gently with paper towels to release the excess moisture.
• Heat your oven to 425°F and line a baking sheet with parchment paper.
• In a shallow bowl, stir together the egg whites and Cajun seasoning.
• In another shallow bowl, stir together to Parmesan cheese and Cajun seasoning.
• Dip the zucchini strips in the egg whites then dredge in Parmesan.
• Arrange them on a baking sheet in a single layer and bake for about 30 minutes, flipping halfway through.
• Heat the mayo, heavy cream, lemon juice and Cajun seasoning in a saucepan over medium heat.
• Once warmed through, remove from heat.
• Slowly temper in the two egg yolks by adding them in one teaspoon at a time and stirring vigorously until incorporated fully.
• Serve with the Keto Zucchini Fries.

BAKED ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat Oven to 450 degrees F or 230 degrees C.
• Thinly Slice the Zucchini. Season it with Salt and Pepper. Allow it to sit for 15-minutes on a paper towel. After 15 minutes, flip your Zucchinis and allow them to sit for an additional 15-minutes. Use a paper towel to soak out excess moisture.
• Place the Sliced Zucchini in a baking dish in rows. Keep the dish aside.
• Heat Butter in a Skillet. Add Chopped Onions and minced Garlic. Saute until fragrant.
• Pour Heavy Cream and Stir until combined. Now add shredded Mozzarella Cheese and Grated Parmesan Cheese.Take it off the heat. And toss until the cheese melts.
• Pour Cheese Sauce over the Zucchini layer into the baking dish. Add some more Mozzarella Cheese on top. Cover with aluminum foil. Bake for 20-minutes. Get it out from the oven and serve hot.

KETO BAKED ZUCCHINI

Steps:

• Preheat the oven to 185 C/365 F.
• Cut zucchini in slices 2.5 cm/1 inch thick and layer them on a sheet pan. You may layer the sheet pan with a parchment paper to clean it easier afterwards.
• Sprinkle zucchini with a pinch of salt and freshly ground pepper to taste.
• Generously sprinkle on top with 1 cup of parmesan cheese and 3 TBS of blanched almond meal.
• Bake in a preheated oven for 20 minutes or until baked and golden brown on top.
• Serve and enjoy!

OVEN BAKED KETO ZUCCHINI FRIES

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
• Slice the zucchini in half crosswise. Then, cut again lengthwise into sticks.
• Crack the egg in a shallow bowl and lightly beat it with the salt.
• Add the almond flour, parmesan, garlic, and herbs to a separate shallow bowl and stir to combine.
• Using one hand, dip a piece of zucchini in the egg wash, let excess egg drip off, and transfer to the almond/parmesan mixture. Using your other hand, press the zucchini in the almond/parmesan mixture to coat. Place on the baking sheet in a single layer. Repeat this process until all zucchini pieces are coated. Spray with olive oil.
• Bake for 25-30 minutes, flipping halfway through. Serve immediately.

KETO ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 390F.
• Slice zucchini into thin round slices.
• In one mixing bowl, beat two eggs and salt. In another mixing bowl, combine parmesan, salt, and oregano.
• Dip each zucchini piece in the egg mixture then coat it with parmesan mix. Place them on the parchment paper and top with more shredded cheese if you desire. Bake in the oven for 20-30 minutes or until crispy. Serve warm with your favorite topping. Enjoy!

BAKED ZUCCHINI CHIPS

Steps:

• Slice zucchini into thin rounds with a mandolin slicer.
• Place zucchini slices between paper towels to remove excess moisture. Allow to sit in the refrigerator for at least 2 hours. The drier the better.
• Combine the zucchini slices, oil, and salt in a large bowl. Toss to coat.
• Lay zucchini slices on a parchment paper or silicone baking mat lined rack on top of a baking pan. (I find raising the slices off the bottom of the pan helps to crisp them up faster with the air underneath)
• Bake at 225°F for 2-3 hours or until zucchini slices have reached desired crispness.

KETO FRIED ZUCCHINI

Steps:

• Preheat oven to 425° F and spray a cast-iron sheet pan with cooking spray.
• Place the Bob's Red Mill Almond Flour on a plate. Mix in the parmesan cheese, Italian seasoning, and garlic salt. In a shallow bowl, whisk together the almond milk and cornstarch.
• Dip each piece of squash into the flour mixture then dunk into the almond milk then dredge through the flour again. Carefully place each piece onto the sheet pan in a single layer. Spray the tops with cooking spray and transfer to the oven.
• Bake for 30 minutes. Remove from oven and serve immediately with warm marinara.

KETO BAKED ZUCCHINI FRIES

Steps:

• Preheat the oven to 200°C/390°F and line a wide baking pan with baking paper.
• Slice the zucchinis and cut long strips to make fries.
• Whisk the egg in a plate and season with salt and pepper. Be frugal with the salt since the parmesan cheese is already sharp and salty.
• Add the grated parmesan cheese in another plate.
• Dip the zucchini sticks in the egg to coat evenly and then toss into the grated parmesan. Press to coat evenly on all sides.
• Place the fries on the baking pan and drizzle with the olive oil.
• Bake in the preheated oven for 15-20 minutes, rotating the pan half way through, until golden brown and crispy. Serve warm.

LOW-CARB KETO CRISPY BAKED ZUCCHINI FRIES

Steps:

• Preheat the oven to 425F. Line a large baking sheet with foil and lightly spray it with avocado oil.
• Process the pork rinds in a food processor until they form crumbs. Add the Parmesan, almond meal, dried Italian herb mix, and garlic powder, and pulse a couple times to combine. Transfer to a shallow bowl and set aside.
• Beat the eggs in a shallow bowl and set aside.
• To cut the zucchini, trim both ends off. Cut the zucchini in half across the middle, and then cut each half into quarters lengthwise, so you end up with 4 "logs". Pat the zucchini dry with paper towels.
• Add the zucchini to a large zip-top plastic bag. Sprinkle in the coconut flour, seal the bag, and toss to coat the zucchini.
• Working with one zucchini log at a time, shake off the excess coconut flour, dip it in the egg (and let the excess egg drip off), and then coat it in the pork rind mixture. Place it on the prepared baking sheet. Continue this way until all the zucchini is coated.
• Lightly spray the tops of the zucchini fries with avocado oil.
• Bake until the zucchini is golden and crispy, about 25 minutes, flipping once halfway through.
• Serve the fries warm with low-carb ranch dressing or marinara sauce.