These are zucchini rounds dipped in egg, coated in a mix of almond flour and Parmesan, and baked at 400°F until golden and crisp. A cool sauce of Greek yogurt, diced cucumber, dill and lemon juice goes on the side. The breading is seasoned with garlic powder, onion powder and paprika, and the Parmesan adds a savory crunch. The recipe serves 4 and takes 40 minutes, 15 of them prep.
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While the zucchini bakes, you make the sauce, so both are ready at the same time.
The Breading and the Sauce
- Zucchini (2 medium): sliced into 1/4-inch rounds. Keep the slices uniform so they cook evenly. The mild flavor takes up the seasoning well.
- Almond flour (1 cup): the keto-friendly replacement for regular flour, which gives the coating its crunch.
- Parmesan (1/2 cup, grated): savory, and it helps the breading crisp.
- Eggs (2 large): they bind, so the breading sticks to each slice.
- Seasoning: 1 teaspoon each of garlic powder, onion powder and paprika, plus salt and pepper.
- Greek yogurt (1 cup, plain): the base of the sauce, creamy and high in protein.
- Cucumber (1/2 cup, finely diced) and dill (1 tablespoon fresh, or 1 teaspoon dried): they freshen the sauce and balance the richness of the yogurt.
- Lemon juice (1 tablespoon): sharpens the sauce.
Getting the Crust Right
Heat the oven to 400°F and line a baking sheet with parchment paper. Mix the almond flour, Parmesan and spices in a shallow bowl, and whisk the eggs in another. Dip each slice in the egg, let the excess drip off, then press it into the almond flour mixture so it clings.
Three things decide whether the coating is crisp:
- Pat the zucchini dry. Moisture keeps the breading from sticking and makes the bites soggy, so blot the rounds with a paper towel after slicing.
- One layer only. Overcrowding the pan gives soggy bites instead of crispy ones.
- A wire rack helps. If you have one, set the zucchini on a rack over the baking sheet so air circulates around each slice.
Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crisp. Mix the Greek yogurt, cucumber, dill, lemon juice and a pinch of salt in a bowl while they bake, and serve the zucchini hot with the sauce on the side.
Changing It Up
- Spice: a pinch of cayenne in the breading, or Italian seasoning, cumin or chili powder.
- Cheese: shredded mozzarella or cheddar mixed in with the almond flour and Parmesan makes the crust richer and crispier.
- Herbs: fresh basil or oregano gives a Mediterranean feel.
- Other vegetables: eggplant, yellow squash or bell peppers can replace the zucchini.
- Other dips: ranch dressing, marinara sauce or a spicy aioli instead of the yogurt sauce.
Storing, Frying and Serving
You can bread the zucchini up to 24 hours ahead. Cover it tightly in the refrigerator so moisture does not soften the coating, then bake as directed. Leftovers keep in an airtight container in the refrigerator for up to 3 days, and 10 minutes in a 350°F oven brings back the crispness.
You can also fry the slices in a skillet over medium heat until golden brown on both sides. Watch how much oil you use if you are keeping it keto-friendly.
A side salad of mixed greens, cherry tomatoes and cucumbers with olive oil and vinegar goes well, as do cauliflower rice or mashed cauliflower. Sparkling water with lemon or herbal tea suits the meal.
Nutrition per Serving
One serving has about 180 calories, 14 grams of fat (3 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 10 grams of protein and 300 milligrams of sodium.
FAQ
Can I make it ahead?
Yes. Bread the zucchini and keep it covered in the refrigerator for up to 24 hours before baking.
How should leftovers be stored?
In an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for about 10 minutes.
Can I fry the zucchini instead of baking it?
Yes. Fry the breaded slices in oil in a skillet over medium heat until golden on both sides, and mind the oil if you want to stay keto.
What other sauces work?
Ranch dressing, marinara sauce or a spicy aioli are good options besides the yogurt and cucumber sauce.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Breaded Zucchini with Yogurt & Cucumber Sauce delights your taste buds!
Ingredients
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, whisk the eggs until well combined.
Dip each zucchini slice into the egg mixture, then coat with the almond flour mixture, pressing gently to adhere.
Place the breaded zucchini slices on the prepared baking sheet in a single layer.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the zucchini is baking, prepare the sauce by combining Greek yogurt, diced cucumber, dill, lemon juice, and a pinch of salt in a bowl. Mix well.
Once the zucchini is done, serve hot with the yogurt and cucumber sauce on the side.
Notes
For added flavor, try adding a pinch of cayenne pepper to the breading mixture for a spicy kick.
You can also substitute the zucchini with eggplant or yellow squash for a different twist.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 180 calories |
| Sugar Content | 2g |
| Sodium Content | 300mg |
| Fat Content | 14g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 11g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 10g |
| Cholesterol Content | 150mg |