Garlic & Parmesan Keto Fried Zucchini

Garlic & Parmesan Keto Fried ZucchiniPin recipeFollow us 47.2k

I don’t know about you but each summer I’m up to my ears in zucchini. It’s one of the things that grows like a weed in my garden and I’m always looking for delicious ways to use it up. This low-carb keto version of fried zucchini is sure to be a family favorite.

I like to use a parmesan crust which gets nice and crispy and pairs great with a dill yogurt dipping sauce. I know some recipes that require frying scare some folks off but this one comes together in a cinch as they only take about 1-2 minutes per side. All in all you won’t regret making this recipe!

Hands-onOverall

Nutritional values (per serving, 4-6 pieces)

4.3 grams 2.2 grams 14.3 grams 16.7 grams 11.9 grams 233 calories
Total Carbs6.5grams
Fiber2.2grams
Net Carbs4.3grams
Protein14.3grams
Fat16.7grams
of which Saturated11.9grams
Energy233kcal
Magnesium31mg (8% RDA)
Potassium325mg (16% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (25%), fat (67%)

Ingredients (makes 6 servings)

Zucchini Fries:
Yogurt & Herb Dipping Sauce:
  • ½ cup plain full-fat yogurt (125 g/ 4.4 oz)
  • 2 tbsp fresh dill, minced
  • 1 tbsp lemon juice (15 ml)
  • ½ tsp garlic salt (or use ¼ tsp garlic powder + ¼ tsp salt)
  • ½ tsp pepper

Note: Nutrition facts for coconut oil, which is used for frying, are counted partially (50%).

Instructions

  1. Slice the zucchini into 1 cm (½ inch) rounds. Arrange 3 bowls with the whisked eggs in one, the parmesan in one, and the coconut flour with spices in the other. Garlic & Parmesan Keto Fried Zucchini
  2. Heat the coconut oil in a non-stick skillet over medium high heat. One at a time dip the zucchini into the coconut flour mixture shaking off the excess before dipping into the egg then into the parmesan then place in the skillet frying 1-2 minutes per side until golden brown. Garlic & Parmesan Keto Fried Zucchini
  3. Drain each piece on a paper towel lined plate. Once all the zucchini has been fried mix together the ingredients for the yogurt sauce (prepared by simply mixing the ingredients for the sauce) and serve. Garlic & Parmesan Keto Fried Zucchini

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By Lauren Lester
Creator of WickedSpatula.com

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (2)

I really had trouble getting these fried successfully, it just turned into a mess and all the cheese came off the zucchini when I turned the rounds. I had to fry in two batches so for the second half  I put some coconut oil on a baking sheet and baked the rounds at 350 until they were golden brown. Allowed them to cool and they were perfect. The dip is amazing.

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When I checked and found out that I had all the ingredients, I made this delicious zucchini.  My boyfriend and I both enjoyed the crispy crunch that you can't get without frying something with a breading.  We loved the dip recipe you shared to go with this.  The dip is the perfect pairing to go with the fried rounds.  Thanks for sharing this.  It's a keeper!

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