Are you a fan of low-carb living? Do you love the taste of zucchini, but struggle to find recipes that fit your dietary needs? Look no further! As the popularity of ketogenic diets continues to grow, so does the demand for delicious and easy-to-make recipes that cater to this lifestyle. Zucchini is an excellent addition to any keto meal plan, as it’s low in carbs and high in flavor.
In this article, we’ll explore 18 mouth-watering keto zucchini recipes that are sure to satisfy your cravings. From savory dishes like cheesy gratins and garlic parmesan noodles, to sweet treats like zucchini bread and chocolate cake, there’s something for everyone on this list. Whether you’re a seasoned keto enthusiast or just starting out, these recipes are sure to inspire your next meal.
Cheesy Keto Zucchini Gratin
A creamy, cheesy, and utterly satisfying side dish that’s perfect for keto dieters and non-keto enthusiasts alike! This gratin is a game-changer for zucchini lovers.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup grated cheddar cheese (sharp or extra-sharp work best)
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini slices in melted butter until tender and lightly browned.
3. In a separate bowl, whisk together heavy cream, cheddar cheese, garlic powder, salt, and pepper.
4. Arrange cooked zucchini slices in a 9×13-inch baking dish.
5. Pour the cheesy cream mixture over the zucchini.
6. Bake for 20-25 minutes or until the top is golden brown and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Garlic Parmesan Zucchini Noodles
A delicious and healthy twist on traditional pasta, this recipe features zucchini noodles tossed with garlic, parmesan cheese, and a hint of Italian seasoning. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 4 medium zucchinis
– 2 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon dried Italian seasoning
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the zucchini noodles to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to soften.
5. Sprinkle with Parmesan cheese, Italian seasoning, salt, and pepper. Toss to combine.
6. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the zucchini noodles are tender.
Cooking Time: 15-20 minutes
Keto Zucchini Bread with Almond Flour
This recipe offers a tasty and healthier alternative to traditional zucchini bread, using almond flour instead of wheat flour. The result is a moist and flavorful loaf that’s perfect for breakfast or as a snack.
Ingredients:
– 2 cups almond flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup grated zucchini
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or cooking spray.
2. In a large bowl, combine almond flour, sweetener, and baking powder.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in grated zucchini.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Zucchini and Bacon Fritters
Get ready to savor a crispy and delicious side dish or snack with these zucchini and bacon fritters! Perfect for a quick weeknight meal or a party appetizer, this recipe combines the flavors of tender zucchini, savory bacon, and a hint of garlic.
Ingredients:
– 2 medium zucchinis, grated
– 6 slices of cooked bacon, crumbled
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1 tablespoon milk
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 375°F (190°C).
2. In a bowl, combine grated zucchini, crumbled bacon, flour, paprika, salt, and pepper.
3. In a separate bowl, whisk together egg and milk.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Using a spoon, drop small amounts of the mixture into the hot oil, about 1/4 cupfuls.
6. Fry for 2-3 minutes on each side or until golden brown.
7. Drain on paper towels and serve warm.
Cooking Time: 8-10 minutes
Creamy Tuscan Garlic Zucchini
Elevate your summer vegetables with this rich and flavorful Creamy Tuscan Garlic Zucchini recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sliced zucchini and cook for 5 minutes, or until tender and lightly browned.
4. Add the minced garlic and cook for an additional minute.
5. In a separate bowl, whisk together heavy cream and dried oregano.
6. Pour the cream mixture over the zucchini and garlic, stirring to combine.
7. Season with salt and pepper to taste.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the sauce has thickened slightly.
9. Garnish with grated Parmesan cheese (if using) and serve hot.
Cooking Time: 20-22 minutes
Spicy Keto Zucchini Chips
Get ready to crunch on these spicy, low-carb zucchini chips that are perfect for snacking while staying within your keto diet.
Ingredients:
– 2 medium-sized zucchinis
– 1/4 cup coconut oil
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis into thin rounds, about 1/8 inch thick.
3. In a bowl, mix together coconut oil, olive oil, garlic powder, salt, black pepper, and cayenne pepper.
4. Add the zucchini slices to the bowl and toss to coat evenly with the spice mixture.
5. Line a baking sheet with parchment paper and arrange the zucchini chips in a single layer.
6. Bake for 12-15 minutes or until crispy and golden brown.
7. Remove from oven, sprinkle with Parmesan cheese (if using), and let cool before serving.
Cooking Time: 12-15 minutes
Zucchini Pizza Bites
These bite-sized treats are a fun and flavorful way to enjoy the taste of pizza without the crust. Perfect for snacking or as an appetizer, they’re easy to make and deliciously cheesy.
Ingredients:
– 1 medium zucchini
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional toppings: chopped bell peppers, onions, olives, or pepperoni
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchini into 1/4-inch thick rounds.
3. In a bowl, mix together mozzarella and Parmesan cheese.
4. Brush both sides of each zucchini round with olive oil and season with garlic, salt, and pepper.
5. Place a spoonful of the cheese mixture onto one half of each zucchini round, leaving a small border around the edges.
6. Fold the other half of the zucchini over the filling to form a triangle or fold into quarters.
7. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Keto Zucchini Lasagna
Transform your favorite Italian dish into a low-carb masterpiece with this Keto Zucchini Lasagna recipe. Say goodbye to traditional lasagna noodles and hello to the flavorful, nutritious goodness of zucchini.
Ingredients:
– 4 medium zucchinis
– 1 pound ground beef or pork, cooked and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1/8-inch thick rounds.
3. In a large skillet, cook the ground meat, onion, and garlic until browned. Drain excess fat.
4. In a separate bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well.
5. Assemble the lasagna by spreading a layer of meat mixture on the bottom of a 9×13-inch baking dish. Arrange 4-6 zucchini slices on top, followed by half of the cheese mixture. Repeat the layers, finishing with a layer of cheese on top.
6. Bake for 35-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Serves: 6-8 people
Zucchini and Sausage Skillet
Get ready for a flavorful and healthy meal with this simple skillet recipe! With the combination of juicy sausage, tender zucchini, and savory spices, you’ll be enjoying a satisfying dinner in no time.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sausage and cook for 5-7 minutes or until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and minced garlic; cook for an additional 2-3 minutes or until the onion is translucent.
4. Add the sliced zucchinis and cook for 3-4 minutes or until tender.
5. Season with salt, pepper, and dried oregano to taste.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 15-20 minutes
Baked Zucchini Fries with Ranch Dip
Transform zucchinis into a delicious and healthier snack option by baking them into crispy fries, served alongside a rich and tangy ranch dip. This recipe is perfect for game day gatherings or as a tasty side dish.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– Salt, to taste
– 1/2 cup grated Parmesan cheese (optional)
– Ranch dip ingredients:
+ 1 cup sour cream
+ 1 tablespoon mayonnaise
+ 1 teaspoon dried parsley
+ 1/2 teaspoon garlic powder
+ Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice zucchinis into fry shapes and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the zucchini fries, sprinkle with salt, and toss to coat.
4. Bake for 20-25 minutes or until crispy, flipping halfway through.
5. Meanwhile, mix ranch dip ingredients in a bowl.
6. Serve warm zucchini fries with chilled ranch dip for dipping.
Cooking Time: 20-25 minutes
Zucchini and Egg Breakfast Muffins
Start your day with a delicious and nutritious twist on traditional breakfast muffins. These zucchini and egg muffins are packed with protein, fiber, and moisture, making them a great way to fuel up for morning.
Ingredients:
– 2 cups all-purpose flour
– 1 cup grated zucchini
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 cup milk
– 1/4 teaspoon baking powder
– Salt, to taste
– Unsalted butter, melted (for greasing the muffin tin)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with melted butter.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add grated zucchini, eggs, and milk. Mix until just combined.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-20 minutes, or until the muffins are golden brown.
Cooking Time: 18-20 minutes
Keto Zucchini Pancakes
Say goodbye to traditional pancakes and hello to these delicious and healthy keto zucchini pancakes! Made with shredded zucchini, almond flour, and eggs, these tasty treats are perfect for a low-carb breakfast or snack.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 2 large eggs
– 1/4 teaspoon salt
– 1 tablespoon butter, melted
– Optional: blueberries, strawberries, or other keto-friendly toppings
Instructions:
1. In a bowl, combine grated zucchini, almond flour, coconut flour, and eggs.
2. Mix well until all the ingredients are fully incorporated.
3. Heat a non-stick skillet or griddle over medium heat.
4. Using 1/4 cup measuring cups, scoop the batter onto the skillet.
5. Cook for 2-3 minutes on each side, or until golden brown.
6. Serve warm with your favorite toppings, if desired.
Cooking Time: Approximately 10-12 minutes for 8-10 pancakes.
Enjoy your delicious and healthy keto zucchini pancakes!
Stuffed Zucchini Boats with Ground Beef
This recipe takes the classic zucchini boat to the next level by adding a savory ground beef filling, perfect for a quick and satisfying meal.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup breadcrumbs
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each zucchini boat with the ground beef mixture, followed by a sprinkle of breadcrumbs and cheddar cheese.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Zucchini and Pesto Spiralized Salad
A refreshing summer salad that combines the sweetness of zucchini with the savory flavor of pesto, all in a delightful spiralized form.
Ingredients:
– 2 medium-sized zucchinis
– 1/4 cup freshly made pesto
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat your spiralizer according to the manufacturer’s instructions.
2. Cut the zucchinis into manageable lengths and spiralize them.
3. In a large bowl, combine the spiralized zucchini, cherry tomatoes, and feta cheese (if using).
4. Drizzle the pesto over the salad and toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 15 minutes
Keto Zucchini Hash Browns
Keto Zucchini Hash Browns: A Low-Carb Twist on a Classic Favorite
Get ready to satisfy your cravings with these crispy and delicious Keto Zucchini Hash Browns, made with just a few simple ingredients. This recipe is perfect for those looking to reduce their carb intake without sacrificing flavor.
Ingredients:
– 2 medium zucchinis
– 1/4 cup grated cheddar cheese (make sure it’s a low-carb variety)
– 1/4 cup almond flour
– 1 egg, beaten
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Shred the zucchinis using a cheese grater or food processor.
3. In a bowl, combine the shredded zucchini, grated cheddar cheese, almond flour, and beaten egg. Mix well until everything is fully incorporated.
4. Divide the mixture into 6-8 portions, depending on how large you want your hash browns to be.
5. Place each portion onto a baking sheet lined with parchment paper. Spray with cooking spray or oil.
6. Bake for 20-25 minutes or until golden brown and crispy.
Cooking Time: 20-25 minutes
Crispy Zucchini Tots
Transform zucchinis into crispy, bite-sized snacks with this simple recipe. Perfect as an appetizer or side dish, these tots are a great way to get your daily dose of veggies.
Ingredients:
– 2 medium zucchinis
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Shred zucchinis using a box grater or food processor.
3. In a bowl, combine flour, Parmesan cheese, and egg. Mix well.
4. Add shredded zucchini and breadcrumbs to the mixture. Season with salt.
5. Form into small tots and place on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Zucchini and Chicken Alfredo Bake
Satisfy your cravings with this creamy, cheesy, and satisfying casserole that combines the flavors of chicken, zucchini, and pasta.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 8 oz fettuccine pasta
– 1 cup Alfredo sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chicken and zucchini over medium-high heat until the chicken is cooked through and the zucchini is tender.
4. Combine cooked pasta, chicken-zucchini mixture, Alfredo sauce, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Keto Zucchini Chocolate Cake
Elevate your keto baking with this rich and indulgent zucchini chocolate cake, perfect for satisfying your sweet tooth while staying within your daily macros. This moist and flavorful dessert is sure to become a new favorite.
Ingredients:
– 2 large eggs
– 1/2 cup (100g) granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup (50g) unsweetened cocoa powder
– 1/2 cup (120g) melted coconut oil
– 1 medium zucchini, grated
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– Pinch of salt
– 1/4 cup (30g) chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 6-inch (15cm) round cake pans.
2. In a large bowl, whisk together eggs, sweetener, cocoa powder, and melted coconut oil.
3. Add grated zucchini, vanilla extract, baking soda, and salt. Mix until combined.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 20-22 minutes or until a toothpick comes out clean.
6. Let cool completely before frosting with your favorite keto chocolate frosting.
Cooking Time: 20-22 minutes
Summary
Get ready to indulge in a world of low-carb goodness with these 18 delicious keto zucchini recipes! From cheesy gratins and parmesan noodles, to breads, fritters, and more, there’s something for everyone. Try making keto-friendly versions of classic dishes like lasagna and pizza bites, or opt for healthier breakfast options like muffins and pancakes. And don’t forget the sweet treats – yes, you can even make a keto zucchini chocolate cake! With these recipes, you’ll be well on your way to a low-carb lifestyle that’s both delicious and satisfying.
