Skip the fussy frying and bake this delicious Zucchini Parmesan on a sheet pan in the oven. With a crispy grain-free breading, it’s a delicious low carb side dish.
I feel honor-bound to bring you as many keto zucchini recipes as possible right now. Because anyone who grows their own zucchini knows just how crazy it can get.
I always let my zucchini get a little larger than what you might get from the grocery store. I love the wider slices for my grilled zucchini recipe, so they don’t fall through the grates.
And I found that wider slices are perfect for making this oven-baked Zucchini Parmesan too. It’s easier to cut them evenly, and they hold more delicious toppings. It’s a mouthwatering keto side dish!
An easier way to make Zucchini Parmesan
Classic Parmesan dishes like this usually requires a much more laborious process. You need to dredge the zucchini, then pan-fry it, then layer the slices with sauce and cheese. And then you still need to bake it!
This sheet pan method skips the pan-frying and layering. Instead, you lay the coated slices on a greased sheet pan and bake until the tops are browned and crisp. Then you add some sauce and cheese, bake for a few minutes more, and they’re ready to go.
And the best part is that each serving has only 4.5g net carbs!
Ingredient Notes
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- Pork rind crumbs: Often referred to as pork panko, crushed pork rinds make an excellent breading for zucchini parmesan. You can also use nut meals like pecan or almond, but they may not crisp up quite as well.
- Parmesan: I really like the finely grated Parmesan that’s almost like a powder. I don’t mean the kind that comes in a green can, but the tubs that are often sold in the deli section. You can also grate some fresh Parmesan yourself, just make sure it’s fine.
- Zucchini: I highly recommend working with slightly overgrown zucchini for this recipe, as they are wider and cut into nice slices that hold the toppings. I like squash that are about 2 ½ to 3 inches in diameter.
- Salt: Salting the zucchini slices and allowing them to drain helps draw out some of the excess moisture.
- Egg: Dredging in egg allows the breading to stick to the zucchini.
- Marinara sauce: Choose a marinara sauce that has no added sugar and is low in carbs. I like Rao’s or this Keto Marinara from Yo Mama’s Foods.
- Mozzarella: Top the zucchini parmesan with plenty of mozzarella cheese for melty deliciousness.
- Seasonings: Italian seasoning and garlic powder.
Step by Step Directions
1. Prepare the breading: In a medium shallow bowl, whisk together the breading ingredients and set aside.
2. Salt the zucchini: Slice the zucchini into ¼ inch thick slices. Lay in a single layer on a large tea towel and sprinkle both sides with salt. Let sit for 30 minutes, then blot dry with another tea towel. Try to remove as much moisture as possible.
3. Dredge the slices: In another bowl, whisk the egg until frothy. Dip each zucchini slice in the egg wash and then dredge in the pork rind mixture. Lay the coated slices on a greased baking sheet.
4. Bake the zucchini: Bake at 425ºF for 18 to 22 minutes, or until the tops are golden brown.
5. Add the sauce and cheese: Remove from the oven, spread each slice with a little marinara sauce, and sprinkle with mozzarella. Return the pan to the oven until the cheese is melted and bubbly, about 5 minutes. Serve immediately.
Expert Tips
Don’t slice the zucchini any thicker than ¼ inch, as it takes longer to cook and becomes mushy. How many slices you get depends on the size and shape of your zucchini, so it’s hard to specify an exact serving size. Simply divvy the recipe into 8 even portions.
If your pork rind crumbs are already seasoned, feel free to leave out the Italian seasoning and garlic powder. Almost all of them contain salt so I didn’t add any additional salt to the breading.
I don’t recommend trying to flip the slices at all during baking. The coating doesn’t stick well enough and it become messy. The top will crisp up nicely during baking, and the bottom will brown a little as well.
Frequently Asked Questions
Zucchini that gets away on you and grows a little larger is just as useful and tasty as the smaller summer squash. I like to use it in Zucchini Lasagna, or bake it into Keto Zucchini Bread. I don’t recommend letting the zucchini become too large, as it often has a spongy center. But you can still chop it up and make Cheesy Zucchini Casserole.
You generally do not need to peel zucchini prior to cooking or baking. If the zucchini isn’t overly large, the skin should be tender enough to eat.
This keto side dish is best eaten right away, when the coating is still crisp. Because zucchini contains so much moisture, the coating doesn’t stay crisp as the dish cools.
If you do have leftovers, simply store in a covered container in the refrigerator for up to 4 days. It won’t crisp up again, but it’s delicious warmed up gently and makes a great breakfast with a fried egg on top.
Zucchini Parmesan Recipe
Ingredients
Breading
- 1 cup crushed pork rinds (aka pork rind panko)
- ¾ cup finely grated Parmesan
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Zucchini
- 1 large zucchini (about 1 ¼ to 1 ½ lb) See notes
- Salt
- 1 tablespoon olive oil
- 1 large egg
- ¾ cup marinara sauce
- 6 ounces shredded mozzarella
Instructions
Breading
- In a medium shallow bowl, whisk together the breading ingredients and set aside.
Zucchini Parmesan
- Slice the zucchini into ¼ inch thick slices. Lay in a single layer on a large tea towel and sprinkle both sides with salt. Let sit for 30 minutes, then blot dry with another tea towel. Try to remove as much moisture as possible.
- Preheat the oven to 425ºF and brush a large baking sheet with olive oil.
- In another bowl, whisk the egg until frothy. Dip each zucchini slice in the egg wash and then dredge in the pork rind mixture. Lay the coated slices on the prepared baking sheet.
- Bake 18 to 22 minutes, or until the tops are golden brown. Remove from the oven, spread each slice with a little marinara sauce, and sprinkle with mozzarella.
- Return the pan to the oven until the cheese is melted and bubbly, about 5 minutes. Serve immediately.
Mindy says
I made this tonight and it was fabulous! so tasty!
Patty McDermed says
This is such a great way to enjoy zucchini!
Sharon Files says
This is so good! I was so happy wythe way it turned out! Thank you! I was wondering two things. Do you think it’d still taste good to try it with yellow squash instead? Also, is it possible to “bread” them, freeze the disks, and bake it at a later date? or to just do this with frozen u”u breaded” disks? or do you think that will break down the vegetable too much? (Have a lot of zucchini I want to store to use later 😄)
Charlene says
I am a vegetarian so pork rinds are not a consideration for me. Do you have any suggested substitutes?
Thank you!
Carolyn says
I discussed this in the post. 🙂
Nichole says
I Made this dish and it was delicious! My hubby doesn’t like zucchini- more for me! Carolyn, do you think this recipe and method would work equally well for eggplant?
Carolyn says
Yes it should. It’s just a bit higher in carbs.
Linda says
Yummy! Going to a farmer’s market next week for fresh veggies (black thumb here!), can’t wait to make this!!