Keto Zucchini Parmesan

A healthy and delicious low-carb Zucchini Parmesan recipe, perfect for a keto diet. Enjoy this easy treat!

Prep Time 25

Cook Time 30

Zucchini Resting Time 30

Total Time 55

Servings 8 servings

Calories 174 kcal

In a shallow bowl, simply whisk together your crushed pork rinds, grated Parmesan, Italian seasoning, and garlic powder. Set this flavorful mix aside.
Slice the zucchini into even 1/4-inch thick rounds. Lay them out in a single layer on a clean tea towel and sprinkle both sides with salt. Let them rest for about 30 minutes – this draws out excess moisture, ensuring a crispier result! Gently blot them very dry with another tea towel.
While your zucchini rests, preheat your oven to a toasty 425°F (220°C). Lightly brush a large baking sheet with olive oil to prevent sticking.
In a separate bowl, whisk the egg until it's a bit frothy. Dip each zucchini slice first into the egg wash, allowing any excess to drip off, then dredge it thoroughly in your pork rind breading mixture until well coated. Arrange the coated slices neatly on your greased baking sheet.
Bake for 18 to 22 minutes, or until the tops turn a beautiful golden brown and look wonderfully crispy.
Carefully remove the baking sheet from the oven. Spoon a little marinara sauce onto each zucchini slice, then sprinkle generously with mozzarella cheese. Pop it back into the oven for about 5 more minutes, just until the cheese is perfectly melted and bubbly.
Your healthy and delicious Zucchini Parmesan is ready to be served immediately! Enjoy this easy, low-carb treat.

Nutrition information per serving (8 servings total):

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