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Keto Ham, Cheese & Zucchini Breakfast Bake

4.5 stars, average of 26 ratings

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Keto Ham, Cheese & Zucchini Breakfast BakePin itFollow us 148.4k

Looking for a crowd pleasing breakfast that’s super easy to make? This keto zucchini (courgettes in the UK) and goats cheese breakfast slice will satisfy any hungry rabble.

The cute courgette and Parma ham layered top makes it super pretty too. I love to serve this for breakfast or a lazy brunch on a Sunday. It’s great cold too so any left overs can be popped in the fridge and enjoyed as a snack during the day.

Hands-on Overall

Serving size 1 slice

Allergy information for Keto Ham, Cheese & Zucchini Breakfast Bake

✔  Gluten free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs6.3 grams
Protein14.4 grams
Fat21.9 grams
Calories284 kcal
Calories from carbs 9%, protein 21%, fat 70%
Total carbs9.9 gramsFiber3.6 gramsSugars5.3 gramsSaturated fat5.7 gramsSodium234 mg(10% RDA)Magnesium79 mg(20% RDA)Potassium574 mg(29% EMR)

Ingredients (makes 6 servings)

  • 1 small yellow onion, chopped (70 g/ 2.5 oz)
  • 2 cloves garlic, crushed
  • 1 tbsp ghee or virgin coconut oil
  • 3 large zucchini (650 g/ 1.4 lb), grated + 1 medium zucchini for the topping (150 g/ 5.3 oz)
  • 1/4 cup soft goats cheese (60 g/ 2.1 oz)
  • small bunch kale, stems removed (65 g/ 2.3 oz)
  • 2 tbsp chopped chives
  • 3 tbsp chopped parsley
  • 1 heaped tbsp Homemade Marinara Sauce (30 g/ 1.1 oz)
  • 1/8 tsp sea salt or pink Himalayan salt
  • 1/4 tsp cracked black pepper
  • 4 medium eggs
  • 5 slices Parma ham (75 g/ 2.7 oz)
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 1 tbsp extra virgin olive oil, plus 1 tsp for greasing


  1. Preheat the oven to 190 °C/ 375 °F (fan assisted). Grate the zucchini. Place in a new bowl and heat in the microwave for 5 minutes on high. Remove from the microwave and allow to cool. Place the grated zucchini in a muslin cloth and squeeze out the excess water.
  2. Peel the shallot and garlic. Dice fine. Keep separate. Heat 1 tablespoon of ghee in a sauce pan on a medium/ low heat. Add the chopped onion and fry for 1-2 minutes. Then add the garlic and cook for a further 30 seconds until soft and translucent. Ensure the heat isn’t too high to stop them burning. Once cooked place in a large mixing bowl. Keto Ham, Cheese & Zucchini Breakfast Bake
  3. Crack the eggs into a cup and whisk with a fork until combined.
  4. Blitz the kale in a food processor until fine or option to dice as finely as possible.
  5. Place the cooked zucchini in a mixing bowl and combine with the goats cheese, chives, parsley (keep some for topping), kale, marinara sauce, salt, pepper, eggs and almond flour. Mix well. Keto Ham, Cheese & Zucchini Breakfast Bake
  6. Line a medium baking tray with greaseproof paper to prevent sticking (I used 8 x 11 x 1.5 inch/ 20 x 28 x 4 cm baking tray). Coat the top of the greaseproof with a teaspoon of olive oil. Spoon in the keto breakfast bake filling and smooth with a spatula ensuring it fills to the edges.
  7. Peel the remaining zucchini using a vegetable peeler to make thin strands about 2 mm thick.
  8. Place alternating layers of parma ham and courgette on top of the low carb breakfast slice. I like to place 2 - 3 zucchini strips on top of each other and brush the top with a tablespoon of olive oil. Keto Ham, Cheese & Zucchini Breakfast Bake
  9. Bake in the oven for 35 minutes until the top is slightly crisp and the base cooked through. Garnish with fresh parsley and serve. To store, let it cool down and refrigerate for up to 5 days. Keto Ham, Cheese & Zucchini Breakfast Bake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Onion, brown (yellow), raw
0.7 g0.1 g0 g4 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
0 g0 g2.5 g23 kcal
Zucchini (summer squash, courgette)
2.8 g1.6 g0.4 g23 kcal
Goat cheese, fresh (soft)
0 g1.9 g2.1 g26 kcal
Kale, curly, fresh
0.4 g0.2 g0 g3 kcal
Chives, fresh
0 g0 g0 g0 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Marinara sauce
0.2 g0.1 g0.8 g8 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.7 g2.8 g42 kcal
Prosciutto di Parma (Parma ham)
0 g3.2 g1.4 g27 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Olive oil, extra virgin
0 g0 g2.3 g20 kcal
Olive oil, extra virgin
0 g0 g0.8 g7 kcal
Total per serving, 1 slice
6.3 g14.4 g21.9 g284 kcal

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Jo Harding
Creator of

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (6)

Hi - you have some great recipes but for some reason I cannot print anything out from your site? Have tried saving the pdf first and also unable to copy the text onto word to try that way. Wondering if anyone else reported this problem - I don't have difficulty with other sites?

Hi Colette,
that's odd - We generate optimised PDFs for each of our recipes specifically for printing. Are you using the purple buttons to print or download the recipe?

I’m allergic to almonds. Is the flour necessary? Would coconut flour be a suitable replacement?
Thanks !

Hi Susan , yes you can use 1/3 cup (40 g/1.4 oz) coconut flour plus one more large egg instead of the almond flour. I hope this helps!

This bake did not please. It was very dry and surprisingly tasteless.

If you prefer more garlic or herbs, you can add them to the dough to taste. Some more marinara on top would make it more moist and will add more flavour as well. I hope this helps!