Zucchini pucks are grated zucchini bound with Parmesan and one egg, scooped into rounds and baked until the edges are golden and crisp. There is no flour. The Parmesan holds everything together and browns on the baking sheet.
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The whole thing takes 35 minutes: 10 minutes of prep, which includes grating and salting the zucchini, and 25 in the oven. Each puck has 3 grams of carbohydrates.
What Goes into the Mix
The amounts are on the recipe card at the bottom.
- Zucchini (2 medium, grated): the base. It brings moisture, which you have to remove before baking.
- Salt (1 teaspoon): sprinkled over the grated zucchini to draw out liquid.
- Parmesan (1 cup, shredded) and egg (1 large): the Parmesan adds a cheesy flavor and helps bind the pucks, and the egg holds them together.
- Garlic powder (1 teaspoon), onion powder (1 teaspoon) and black pepper (½ teaspoon): the savory seasoning.
- Red pepper flakes (¼ teaspoon) and parsley (1 tablespoon, chopped): both are optional, for heat and for color.
- Olive oil spray: a light coat on the tops helps them brown.
Getting the Pucks Crisp
Moisture is the only real problem with this recipe. Grate the zucchini with a box grater or a food processor, put it in a large bowl and toss it with the salt. Leave it for 10 minutes. Then squeeze it in a clean kitchen towel until it is as dry as you can get it. A wet mixture makes soggy pucks.
Heat the oven to 400°F and line a baking sheet with parchment paper. Mix the squeezed zucchini with the Parmesan, egg, garlic powder, onion powder, black pepper and pepper flakes, if you are using them. The mixture should be thick and slightly sticky.
Scoop it with a ¼ cup measure and set the pucks on the sheet about 2 inches apart, so they cook and crisp evenly. Spray the tops lightly with olive oil and bake for 20 to 25 minutes, until golden brown and crisp at the edges. Let them cool for a few minutes before serving.
Tips
- Drain well. After salting and squeezing, the zucchini should be as dry as possible.
- Use a food processor. It grates the zucchini faster than a box grater.
- Try other cheeses. Mozzarella or cheddar can replace the Parmesan, with a different flavor and texture.
- Check the dip. If you serve marinara, pick one that is low in sugar to keep it keto-friendly.
Ways to Change Them
- Bacon: mix in crisp, crumbled bacon for a smoky flavor.
- Green onions: chopped green onions add color and a mild onion taste.
- Herbs: fresh basil or oregano gives a Mediterranean feel.
- More heat: add more red pepper flakes, a dash of cayenne pepper or diced jalapeños.
What to Serve With Them
Marinara sauce is the usual dip, and a creamy avocado dip works as well. A salad of mixed greens, cucumbers and cherry tomatoes with olive oil dressing adds crunch, as do celery or bell pepper sticks. Sparkling water with lemon or lime goes well with them.
Nutrition per Puck
One puck has 150 calories, 11 grams of fat (5 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 10 grams of protein and 200 milligrams of sodium.
FAQ
Can I use frozen zucchini?
Fresh gives the best texture, but frozen works if you thaw it and drain it thoroughly first.
How should leftovers be stored?
In an airtight container in the refrigerator. Reheat them in a 350°F (175°C) oven for a few minutes to bring back the crunch.
What can replace the Parmesan?
Shredded mozzarella or cheddar. The flavor and texture change slightly, but they still make cheesy pucks.
Can I bake them in an air fryer?
Yes. Preheat the air fryer to 375°F (190°C) and cook the pucks in batches for about 10 to 12 minutes, until golden brown and crisp. Space them out so they cook evenly.
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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 Parmesan Zucchini Pucks: A Low-Carb Delight!
Ingredients
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the grated zucchini and salt. Let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible.
Add the shredded Parmesan cheese, egg, garlic powder, onion powder, black pepper, and red pepper flakes (if using) to the zucchini. Mix well until all ingredients are fully combined.
Using a 1/4 cup measuring cup, scoop the mixture and form it into pucks on the prepared baking sheet, spacing them about 2 inches apart.
Spray the tops lightly with olive oil spray.
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges.
Let the pucks cool for a few minutes before serving.
Notes
For added flavor, try mixing in some crumbled bacon or chopped green onions.
Serve with a side of marinara sauce for dipping, ensuring the sauce is low in sugar to keep it keto-friendly.
Nutrition
| Serving Size | 1 puck |
|---|---|
| Calories | 150 calories |
| Sugar Content | 1g |
| Sodium Content | 200mg |
| Fat Content | 11g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 1g |
| Protein Content | 10g |
| Cholesterol Content | 70mg |