Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Crispy Baked Zucchini Slices

  • Author: Michelle Burns
  • Total Time: 45 minutes
  • Yield: 24 slices 1x


Crispy outside, tender inside, full of flavor


  • Olive spray
  • 1 cup almond flour
  • 1 1/2 ounces grated Parmesan cheese
  • 1 tsp dried Italian herb seasoning
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 pound zucchini, sliced into 1/2 inch rounds (about 2 medium zucchini)
  • 2 tsp coconut flour


  • Preheat the oven to 425 ºF.
  • Line a large baking tray with parchment paper and spray it with olive oil
  • In a shallow bowl, stir together the almond flour, Parmesan cheeese, dried Italian herbs, garlic powder, salt, and black pepper.
  • In a separate shallow bowl, whisk the eggs.
  • Pat the zucchini dry and place the slices in a zip-lock bag along with the coconut flour.
  • Seal the bag and gently shake it to coat the zucchini.
  • Dip the zucchini circles in the egg, letting the excess drip off.
  • Then dip in the almond flour mixture to coat.
  • Arrange on the prepared baking tray.
  • Spray the tops with the oliveoil
  • Bake until golden on both sides, about 25 minutes, flipping once halfway through.
  • Serve warm.
  • Optional: dip in Low Carb tanch Dressing or Oka's Miso dressing when eating


Source: Gorsky

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes


  • Serving Size: 4-5 slices
  • Calories: 212
  • Fat: 16
  • Carbohydrates: 10
  • Fiber: 4
  • Protein: 12
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design