15 Keto Zucchini Recipes To Savor This Season!

Zucchini is the unsung hero of the kitchen—versatile, nutritious, and absolutely delicious. Whether you’re looking for a creative twist on classic comfort food or a light, fresh dish perfect for summer, these 15 zucchini recipes are here to inspire your next culinary adventure.

Dive into the bold flavors of Buffalo Chicken Zucchini Boats, where spicy chicken meets tender zucchini in a satisfying, low-carb dish. Craving something crispy? Crispy Zucchini Fries are the perfect guilt-free snack or side.

For a refreshing option, the Spiralized Zucchini Noodle Salad offers a vibrant, veggie-packed alternative to pasta. And when it’s time to fire up the grill, the Grilled Zucchini Greek Salad is a smoky, tangy masterpiece that’s perfect for outdoor gatherings.

What makes zucchini such a standout ingredient? Its mild flavor and adaptable texture make it the ultimate blank canvas, whether you’re baking, grilling, or spiralizing. Packed with nutrients and low in carbs, these recipes prove that healthy eating can be indulgent, too.

Which zucchini dish will you try first? Share your favorites in the comments below—I can’t wait to hear!

1. Easy Cheesy Zucchini Bake

Servings: 6 people

Ingredients:

• 2 T thinly sliced green onion
• 3/4 tsp. garlic powder
• 2 medium zucchini, cut into slices or half-moon slices
• 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
• 2 medium yellow squash, cut in slices or half-moon slices
• 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
• 1 cup grated mozzarella cheese (see notes)
• 1/2 tsp. dried thyme
• salt and fresh ground black pepper to taste

Instructions:

1. Preheat your oven to 350°F (180°C). Lightly grease an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or non-stick spray.
2. Wash the zucchini and yellow squash, then cut them into slices or half-moon slices.
3. Rinse the fresh basil, dry it thoroughly with paper towels or a salad spinner, and finely chop or slice it.
4. Slice the green onions thinly and set them aside.
5. In a large bowl, combine the sliced squash, chopped basil, green onions, dried thyme, garlic powder, ½ cup grated mozzarella, and ½ cup coarsely grated Parmesan. Mix until the vegetables are evenly coated with the cheese and herbs.
6. Season the mixture with salt and freshly ground black pepper to taste, then transfer it to the prepared baking dish.
7. Bake the casserole uncovered for 25–30 minutes, or until the squash is mostly tender. Test doneness by piercing a piece of zucchini with a fork.
8. Remove the baking dish from the oven and sprinkle the remaining ½ cup grated mozzarella on top. Add extra Parmesan if desired.
9. Return the dish to the oven and bake for an additional 10–15 minutes, or until the cheese is melted, golden brown, and bubbly, and the squash is fully cooked.
10. Serve the casserole hot. Leftovers can be refrigerated and enjoyed the next day, though it may not last longer due to their deliciousness!

2. Buffalo Chicken Zucchini Boats

These Buffalo Chicken Zucchini Boats are a zesty, low-carb dinner idea perfect for satisfying cravings without breaking your keto goals. Hollowed-out zucchini halves are stuffed with a creamy buffalo chicken mixture, topped with melty cheese, and baked to golden perfection.

Every bite delivers a burst of spicy, tangy flavor balanced with the tender crunch of zucchini. Serve them as a main dish or pair with a fresh salad for a complete meal. They’re deliciously indulgent while keeping things light and healthy.

Servings: 4 people

Ingredients:

• 2 cups chicken, cooked and shredded
• 1/2 cup shredded mozzarella cheese
• 3 ounces cream cheese
• 1/2 cup shredded cheddar
• 2 medium zucchini
• 1/4 cup ranch
• 1/8 cup buffalo sauce

Instructions:

1. Preheat the oven to 350°F.
2. Slice the zucchini lengthwise and use a small spoon or teaspoon to scoop out the insides, creating “boats.”
3. Place the hollowed zucchini halves in a 9×13 baking dish.
4. In a medium-sized mixing bowl, combine the cooked, shredded chicken, cream cheese, ranch dressing, shredded cheddar, and buffalo sauce.
5. Stir the mixture until well combined.
6. Spoon the chicken mixture evenly into the hollowed zucchini boats.
7. Sprinkle the shredded mozzarella on top of the filled zucchini.
8. Bake for 20–24 minutes, or until the zucchini is fork-tender.
9. Serve hot and enjoy!

3. Crispy Zucchini Fries

Craving fries without the carbs? These Crispy Zucchini Fries are your answer! Slices of fresh zucchini are coated in a seasoned almond flour crust, then baked or air-fried until golden and crunchy. The result is a guilt-free snack or side dish that pairs beautifully with your favorite dipping sauces, like ranch or marinara. These fries are low-carb, keto-friendly, and irresistibly good – you won’t even miss the potatoes!

Servings: 4 people

Ingredients:

• ¼ cup butter, melted
• ¾ cup Italian seasoned bread crumbs
• ¼ teaspoon seasoned salt
• ¼ cup grated Parmesan cheese
• 1 (9 inch) zucchini, peeled

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray and aluminum foil.
2. Cut the peeled zucchini in half lengthwise and scoop out the seeds.
3. Slice the zucchini into 1/2 x 1/2 x 4-inch strips.
4. In a deep plate, combine the bread crumbs, grated Parmesan cheese, and seasoned salt.
5. Melt the butter in a separate dish or bowl.
6. Dip each zucchini strip into the melted butter, ensuring it is fully coated.
7. Press the zucchini into the breadcrumb mixture, making sure it’s evenly coated.
8. Gently toss the zucchini between your hands to remove any excess breadcrumbs that haven’t stuck.
9. Arrange the breaded zucchini strips onto the prepared baking sheet in a single layer.
10. Place the baking sheet in the preheated oven.
11. Bake the zucchini for about 15 minutes, or until the fries are golden and tender.
12. Remove from the oven and serve hot!

4. Spiralized Zucchini Noodle Salad

This Spiralized Zucchini Noodle Salad is a refreshing, light dish packed with vibrant flavors. Zucchini ribbons are tossed with fresh veggies, herbs, and a zesty lemon vinaigrette for a crunchy, satisfying texture. It’s a keto-friendly alternative to traditional pasta salads, perfect for summer picnics or quick lunches. Add a sprinkle of parmesan or grilled chicken on top to make it a more filling meal.

Servings: 4 people

Ingredients:

• 1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
• 1 1/2 teaspoons dark roasted sesame oil
• 2 green onions, thinly sliced on the diagonal
• 1/3 cup seasoned rice vinegar*
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
• 3 to 4 zucchinis (1 1/2 pounds total)
• 1 1/2 cups thinly sliced and roughly chopped red cabbage
• 1/2 teaspoon salt
• Pinch red pepper flakes
• 1 large carrot, grated (about 1 cup)
• 2 tablespoons extra virgin olive oil

Instructions:

1. Use a spiralizer or other vegetable slicer to turn the zucchini into noodles, following the manufacturer’s instructions. You should have about 5 to 6 cups of “zoodles.”
2. Place the zucchini noodles in a colander set over a bowl and toss them with salt. Let the noodles drain to remove excess moisture while you prepare the other vegetables.
3. If the noodles are too long, use scissors to cut them into shorter pieces for easier tossing with the other ingredients.
4. In a large bowl, combine the zucchini noodles, shredded cabbage, grated carrot, sliced bell pepper, green onions, and chopped cilantro.
5. To make the dressing, whisk together the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes in a medium bowl.
6. Pour the dressing over the zucchini noodles and vegetable mixture.
7. Gently toss everything together until well combined.
8. Serve immediately and enjoy!

5. Grilled Zucchini Greek Salad

Give your salad a smoky twist with this Grilled Zucchini Greek Salad. Juicy grilled zucchini slices meet crisp cucumbers, ripe tomatoes, and briny olives, all tossed in a tangy Greek dressing. A generous sprinkle of feta cheese ties it all together, making each bite flavorful and refreshing. It’s a keto-friendly side that works beautifully with grilled meats or as a stand-alone dish.

Servings: 6 people

Ingredients:

• 1 red onion, sliced
• 1/4 cup Greek vinaigrette
• 1 cup cherry or grape tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• 3 medium zucchini squash, sliced in half-inch-long pieces
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3/4 cup kalamata olives, pitted
• 1/3 cup feta cheese crumbles
• 1 teaspoon dried oregano

Instructions:

1. Preheat the grill to high heat.
2. In a medium-sized bowl, combine the zucchini and onion with olive oil, oregano, salt, and pepper. Toss gently to coat.
3. Place the seasoned zucchini and onion on the hot grill. Cook for about 5 minutes per side, or until softened but not mushy.
4. Remove the vegetables from the grill and transfer them to a cutting board.
5. Dice the zucchini and onion into bite-sized pieces.
6. Place the diced vegetables in a large bowl.
7. Add the remaining ingredients to the bowl and toss to combine. Serve immediately.

6. Zucchini Feta Bake with Thyme

This Zucchini Feta Bake with Thyme is a savory, cheesy delight. Layers of tender zucchini are baked with crumbled feta, fresh thyme, and a hint of garlic, creating a flavorful and aromatic dish. The creamy cheese and herbs perfectly complement the zucchini’s mild taste. It’s a versatile side that pairs well with any keto-friendly main course.

Servings: 6 people

Ingredients:

• 2 large eggs
• 1 T olive oil
• 1 T lemon juice
• 1 cup crumbled Feta, plus a few tablespoons more for the top if desired
• 2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
• 1 T minced garlic
• 1/3 cup sour cream
• 4 medium-sized yellow or green summer squash (see notes)
• 2 T grated Parmesan cheese
• salt and fresh ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly spray a 2-quart glass rectangular casserole dish (or any 2-quart casserole dish) with non-stick spray or olive oil.
2. Wash and dry the squash, then cut off the stem and blossom ends, discarding them.
3. Slice the squash lengthwise in half, then cut it into half-moon slices, about 1/4 inch thick. (You can use a Mandoline Slicer with a 7mm blade for even slices or a knife.)
4. Heat olive oil in a large non-stick frying pan over medium-high heat. Add garlic and thyme leaves, cooking for about 45 seconds, just long enough to season the oil without letting the garlic brown.
5. Add the squash slices to the pan and cook for about 4 minutes, turning a few times. The squash should begin to soften, but not fully cook.
6. While the squash cooks, break the eggs into a small bowl or glass measuring cup. Beat the eggs until the yolks and whites are fully combined.
7. Stir in sour cream, Feta, Parmesan, and lemon juice into the beaten eggs.
8. Layer half of the cooked squash in the prepared casserole dish, seasoning with salt and freshly ground black pepper. (Since the Feta is salty, use less salt.)
9. Pour half of the egg feta mixture over the squash and spread it evenly with the back of a spoon or a rubber scraper.
10. Repeat the layering with the remaining squash, season it again, and cover it with the rest of the egg feta mixture.
11. If desired, sprinkle a few tablespoons of crumbled Feta on top for extra flavor.
12. Place the casserole in the preheated oven.
13. Bake for 40-45 minutes, or until the mixture is bubbling, slightly set, and the top is lightly browned.
14. Remove from the oven and serve hot!

7. Sauteed Zucchini

Simple yet delicious, Sauteed Zucchini is a quick and easy keto side dish. Fresh zucchini slices are lightly cooked in olive oil with garlic and a touch of seasoning until tender and slightly golden. The natural sweetness of the zucchini shines through, making it the perfect accompaniment to grilled chicken, steak, or fish.

Servings: 4 people

Ingredients:

• 1 teaspoon fresh lemon juice, or more to taste, optional
• 1 ¼ pounds chopped zucchini, 2 medium
• 1 tablespoon minced garlic, 3 cloves
• 1 tablespoon butter
• 1 scallion, thinly sliced, optional
• 1/4 cup fresh grated parmesan cheese, optional
• Salt and fresh ground black pepper

Instructions:

1. Decide how you want to cut the zucchini: into rounds, half-moons, or bite-sized pieces.
2. Heat butter in a wide skillet over medium-high heat.
3. Add the zucchini and garlic to the skillet and cook, stirring occasionally, until the zucchini is browned in spots and tender, about 3 to 5 minutes.
4. Turn off the heat.
5. Stir in the sliced scallions and cheese (if using).
6. Squeeze in fresh lemon juice.
7. Taste and season with salt and freshly ground black pepper as needed.
8. Serve immediately.

8. Zucchini Noodles

Zucchini Noodles, or “zoodles,” are the ultimate low-carb pasta replacement. These spiralized zucchini strands are quick to cook and pair wonderfully with any sauce, from marinara to creamy Alfredo. They’re light, fresh, and perfect for soaking up all the flavors of your favorite keto-friendly toppings.

Servings: 6 people

Ingredients:

• 3 medium zucchini
• Freshly grated Parmesan cheese
• Extra-virgin olive oil, for brushing, optional
• Marinara sauce
• Pesto
• Lemon vinaigrette
• Roasted tomatoes
• Grilled or roasted veggies

Instructions:

1. Choose the type of zucchini noodle you’d like to make.
2. For curly “spaghetti” noodles, use a countertop spiralizer. Clamp it to your countertop and trim the tip of the zucchini. Secure it between the blade and the teeth of the spiralizer, then turn the handle to create noodles.
3. For straight “angel hair” noodles, use a julienne peeler. Hold the zucchini with one hand and pull the peeler across the zucchini to create thin strips.
4. For “fettuccine” noodles, use a mandoline and a knife. Slice the zucchini into thin planks with the mandoline, then cut the planks into fettuccine-sized strips.
5. For “pappardelle” noodles, use a regular vegetable peeler. Simply peel thin strips of zucchini.
6. To cook the zucchini noodles, heat a skillet to medium heat.
7. Brush the skillet with olive oil.
8. Add the zucchini noodles to the skillet and cook for about 1 minute, or until warmed through.
9. Remove the noodles from the heat.
10. Serve with your desired sauce and toppings, or enjoy raw with a warm sauce (the heat of the sauce will gently cook the noodles without making them mushy).

9. Zucchini Carpaccio

Zucchini Carpaccio is a stunning, no-cook dish that’s as easy as it is elegant. Thinly sliced zucchini is arranged on a plate, drizzled with olive oil, and lemon juice, and topped with shaved parmesan and fresh herbs. It’s light, flavorful, and perfect as an appetizer or a side.

Servings: 4 people

Ingredients:

• 1 lemon, juiced
• 2 tbsp feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1/4 cup pine nuts
• 1-1/2 lb zucchini (4 small)
• 1 pinch of Aleppo pepper or sumac
• 1/2 tsp kosher salt

Instructions:

1. Using a vegetable peeler, slice the zucchini lengthwise into thin strips.
2. Place the zucchini slices in a colander, sprinkling salt between each layer.
3. Toss the zucchini slices in the colander to ensure they are evenly coated with salt. Let them rest on a plate for 30 minutes to drain.
4. While the zucchini drains, toast the pine nuts in a small pan over medium-high heat for about 3 minutes until fragrant. Allow them to cool.
5. After 30 minutes, gently squeeze the excess liquid from the zucchini slices.
6. Pat the zucchini slices dry with a paper towel to remove any remaining moisture.
7. Arrange the zucchini slices onto serving plates.
8. Drizzle with fresh lemon juice and olive oil, then top with toasted pine nuts, crumbled feta cheese, and a pinch of Aleppo pepper or sumac.

10. Zucchini Frittata

This Zucchini Frittata is a protein-packed dish perfect for breakfast, lunch, or dinner. Eggs are whisked with sautéed zucchini, cheese, and herbs, then baked until fluffy and golden. It’s a one-pan wonder that’s delicious hot or cold, making it ideal for meal prep or a quick keto meal.

Servings: 6 people

Ingredients:

• 1 small onion, diced
• 3 medium zucchini, cut into ½-inch slices
• 6 fresh mushrooms, chopped
• ½ medium green bell pepper, seeded and chopped
• 2 cloves garlic, peeled
• 3 tablespoons olive oil
• ½ teaspoon salt
• 1 tablespoon butter
• 5 large eggs, beaten
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 3 tablespoons shredded Parmesan cheese

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large, oven-safe skillet, combine zucchini, bell pepper, garlic, and salt.
3. Add 1 cup of water and simmer for 5-7 minutes until zucchini is tender.
4. Drain the vegetables in a colander and discard the garlic.
5. Heat olive oil in the same skillet over medium heat.
6. Stir in diced onion, chopped mushrooms, and butter.
7. Add the drained vegetables to the skillet and cook for about 5 minutes until the onion becomes transparent.
8. Stir in the beaten eggs and season with salt and pepper.
9. Reduce the heat to low and cook until the eggs are set about 5 minutes.
10. Remove the skillet from the heat and sprinkle shredded mozzarella cheese on top.
11. Place the skillet in the preheated oven and bake for 10 minutes.
12. Turn on the broiler and sprinkle Parmesan cheese over the frittata.
13. Broil until the cheese is bubbly and golden brown, about 5 minutes. Let stand for 5 minutes before slicing into 5 wedges and serving.

11. Zucchini Crust Pizza Margherita

Craving pizza? For this Zucchini Crust Pizza Margherita has you covered! A crispy zucchini crust is topped with fresh mozzarella, juicy tomatoes, and basil for a keto-friendly take on a classic favorite. It’s light, flavorful, and so satisfying, you won’t miss the traditional crust.

Servings: 4 people

Ingredients:

• 5 T almond flour
• 1 egg, beaten
• 1/2 tsp. Italian Herb Seasoning
• 1/2 tsp. garlic powder
• 3 oz. Fresh mozzarella, sliced and pulled apart into chunks
• 2 tsp. minced garlic
• 1 T olive oil, divided
• 1/2 cup finely grated Mozzarella cheese blend
• 1/2 tsp. dried Greek oregano
• pinch of salt
• 1/2 tsp. salt and pepper to taste
• 1/2 cup finely grated Parmesan
• 4 cups grated then chopped fresh zucchini
• one 14.5 oz. can good quality petite diced tomatoes, drained
• 15 large fresh basil leaves

Instructions:

1. Preheat the grill or oven to 450°F (230°C).
2. Grate zucchini using a food processor or hand grater, then chop it.
3. Place chopped zucchini in a microwave-safe bowl and microwave on high for 5 minutes.
4. Drain zucchini in a colander lined with cheesecloth or a kitchen towel.
5. Let zucchini cool enough to handle.
6. While zucchini cools, drain the tomatoes into a colander.
7. Chop garlic and heat half the olive oil in a small frying pan.
8. Sauté garlic until fragrant, then add drained tomatoes and Italian seasoning.
9. Simmer the sauce on low heat until thickened and reduced by about 10 minutes.
10. Stir in the remaining olive oil and season with salt and pepper to taste.
11. Once the zucchini is cool, squeeze out excess water and transfer it to a bowl.
12. Add grated Mozzarella, almond flour, Parmesan, oregano, garlic powder, salt, and beaten egg to the zucchini and stir until combined.
13. Spray a baking sheet with olive oil and divide the crust mixture into two balls.
14. Press each ball into a circle, making the edges thicker to avoid burning, and bake for 12-13 minutes until firm and starting to brown.
15. Spread each pizza with half the sauce, then top with basil and Mozzarella.
16. Bake for another 3-5 minutes until cheese is melted and bubbly.

12. Gluten-Free Zucchini Lasagna

Swap pasta for zucchini in this Gluten-Free Zucchini Lasagna. Layers of tender zucchini, rich meat sauce, and creamy ricotta come together in this hearty, low-carb comfort dish. It’s cheesy, flavorful, and perfect for feeding a crowd or meal prepping for the week.

Servings: 9 people

Ingredients:

• 1 28-ounce jar of favorite marinara sauce (e.g., Trader Joe’s organic tomato basil)
• 3 medium zucchini squash, thinly sliced
• 1/2 cup fresh basil (finely chopped)
• 2 tsp dried oregano
• 1 tsp sea salt + pinch black pepper
• 1/2 cup water (plus more as needed // reduce if using tofu)
• 2 Tbsp nutritional yeast
• 1 medium lemon, juiced (~2 Tbsp or 30 ml)
• 1/4 cup vegan parmesan cheese (optional // plus more for topping)
• 1 Tbsp extra virgin olive oil (optional for flavor + richness)
• 3 cups raw macadamia nuts or soaked blanched almonds* (or 1 16-ounce block extra firm tofu*, drained and pressed dry for 10 minutes // adjust if altering batch size)

Instructions:

1. Preheat the oven to 375°F (176°C).
2. In a food processor or blender, pulse the macadamia nuts until finely ground, scraping down the sides as needed.
3. Add nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water, and vegan parmesan (optional) to the food processor. Blend until smooth and creamy.
4. Taste the mixture and adjust the seasoning with more salt, pepper, nutritional yeast, or lemon juice if desired.
5. Pour 1 cup of marinara sauce into a 9×13-inch (or similar-sized) baking dish and layer the bottom with thin zucchini slices.
6. Scoop small spoonfuls of the ricotta mixture onto the zucchini and gently spread it into a thin layer.
7. Add a layer of marinara sauce on top of the ricotta, then add more zucchini slices.
8. Repeat layering the ricotta mixture and zucchini, finishing with a layer of zucchini and marinara sauce.
9. Optionally sprinkle vegan parmesan cheese on top and cover the dish with foil.
10. Bake covered for 45 minutes.
11. After 45 minutes, remove the foil and bake for an additional 15 minutes until the zucchini is tender and easily pierced with a knife.
12. Let the dish cool for 10-15 minutes before serving.
13. Serve the dish immediately with additional vegan parmesan and fresh basil. Store leftovers in the fridge for 2-3 days or freeze for up to 1 month.

13. Marinated Zucchini Salad

This Marinated Zucchini Salad is a fresh, tangy side dish you’ll want to make on repeat. Thin slices of zucchini soak up a zesty marinade of olive oil, vinegar, garlic, and herbs, creating a dish bursting with flavor. It’s simple, refreshing, and pairs beautifully with grilled proteins.

Servings: 4 people

Ingredients:

• 2-3 tablespoons fresh basil or 2-3 tablespoons fresh parsley, chopped
• 1 large lemon, juice of, more to taste
• 1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
• 1-2 tablespoons extra virgin olive oil
• Salt
• Fresh ground black pepper
• 2 garlic cloves, crushed and cut in half

Instructions:

1. Thinly slice the zucchini and place it in a non-reactive bowl.
2. Add lemon juice, garlic halves, olive oil, salt, and pepper to the zucchini.
3. Optionally, add finely grated lemon zest for extra flavor.
4. Cover the bowl and refrigerate for 4-8 hours, stirring occasionally.
5. Before serving, remove the garlic cloves.
6. Mince one garlic clove and add it back to the salad.
7. Stir in the fresh herbs of your choice, just before serving.
8. Adjust the seasoning to taste, if needed.
9. Serve immediately for the best flavor.
10. Enjoy within 24 hours for optimal freshness.

14. Keto Zucchini Bars

These Keto Zucchini Bars are a sweet, guilt-free treat. Shredded zucchini adds moisture and texture to these soft, cake-like bars, while keto-friendly sweeteners keep them low in carbs. A hint of cinnamon or a cream cheese frosting takes them to the next level, making them perfect for dessert or snacking.

Servings: 16 people

Ingredients:

• 1 1/2 tsp (1.5 tsp) cinnamon
• 1/3 cup (78.86 ml) walnut oil, avocado oil, or melted butter
• 1/2 cup (113 g) keto caramel sauce
• 1/2 cup (91 g) Swerve Brown
• 5 ounces (141.75 g) cream cheese, softened
• 1 3/4 cups (182 g) almond flour
• 1 tsp vanilla extract
• 1/3 cup (78.86 g) Swerve Confectioners
• 2 large eggs
• 1/4 cup (27 g) unflavored whey protein powder
• 1/2 tsp (0.5 tsp) salt, divided
• 1/2 cup (58.5 g) chopped walnuts or pecans, (optional)
• 1 tsp baking powder
• 2 cups (248 g) shredded zucchini, lightly packed

Instructions:

1. Preheat the oven to 350ºF (175ºC) and grease a 9×9 inch metal baking pan.
2. Place the zucchini in a colander, sprinkle with 1/4 teaspoon of salt, toss lightly, and let drain for 1 hour.
3. Squeeze out the excess moisture from the zucchini.
4. In a large bowl, whisk together the eggs, oil, sweetener, and vanilla extract until smooth.
5. Stir in the zucchini until well combined.
6. Add the almond flour, protein powder, cinnamon, baking powder, and remaining salt, and stir until smooth.
7. If using, fold in the chopped nuts.
8. Spread the batter evenly into the prepared pan.
9. Bake for 15 to 20 minutes, until golden brown around the edges and the center is just barely firm.
10. Remove from the oven and let the bars cool in the pan.
11. In a medium bowl, beat the cream cheese with the caramel sauce until smooth.
12. Stir in the powdered sweetener and caramel extract, then spread the frosting over the cooled bars. Cut into 16 bars and serve.

15. Parmesan Crusted Zucchini

Parmesan-crusted zucchini is a crispy, savory treat that’s perfect for any keto-friendly meal. Fresh zucchini slices are coated in a flavorful blend of Parmesan cheese, garlic powder, and a touch of seasoning, then baked to golden perfection.

The result is a crunchy exterior with a tender interior, offering the perfect balance of cheesy goodness and fresh zucchini flavor. It’s a simple, low-carb side dish that pairs wonderfully with grilled meats or as a delicious snack.

Servings: 8 people

Ingredients:

• 1/4 cup olive oil
• 3 medium zucchinis
• 1/2 cup parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.
2. Cut the zucchinis into quarters lengthwise and set aside.
3. Line a baking sheet with foil and lightly grease with cooking spray.
4. Arrange the zucchini pieces on the prepared baking sheet and drizzle with olive oil.
5. Sprinkle grated Parmesan cheese evenly over the zucchini (add any other desired spices).
6. Season with a pinch of salt and pepper.
7. Bake in the oven for 12-14 minutes.
8. Broil for the last 2 minutes to achieve a golden-brown cheese topping.