33 Easy Keto Zucchini Recipes
Easy to make Keto Zucchini Recipes perfect for breakfast, lunch and dinner. Recipes for zoodles, keto friendly side dishes and snacks and low carb desserts...
Zucchini is a versatile gluten free, nutrient packed keto friendly vegetable.
Not only is it ideal as a low carb pasta replacement, but it is also perfect as a side dish to many mains.
Zucchini makes for delicious and healthy snacks and is a great ingredient in breakfast muffins and even pizza bases.
Here, you will find easy keto zucchini recipes for noodles, after all it does seem to be the preferred alternative pasta for ketoers.
You will find stunning finger food and snacks, side dishes, decadent casseroles and soups, divine breakfast recipes, bread and pizza and some keto vegetarian recipe options.
Also don't miss our tips on how to best prepare your zucchini so that it isn't watery and the best ways to cut your zoodles.
Zucchini noodles... zoodles or whatever you like to call them has to be our starting point.
Now I know these aren't truly pasta and it you are a die hard Italian foodie, then maybe you are insulted by us calling these pasta. Sorry 🙂
But if you are missing a good plate of comfort food, then at least try them...
When you use noodles as your main ingredient, your net carb count is always going to be a little higher than a mostly fat and protein dish.
Many of these average at around 7 grams of net carbs per portion, so it is still pretty reasonable.
Here are some of my favorite zucchini noodle recipes:
If you enjoy Thai food, you will love this Thai zucchini noodle recipe by Vicky and Rami from TasteAholics.com.
I like this recipe because it brings a whole new dimension to my keto cooking. I love the tartness of the lime combined with the intense flavor of the soy sauce. If you miss Thai food, then give it a go...
Go here for the keto pad Thai recipe and the source for the photo.
If you enjoyed it and like Vicky and Rami's recipes, then check out their Spiralizer Skinny cookbook by clicking on the picture of the recipe book.
In this book you will discover what, why and exactly how to spiralize your vegetables.
There are some awesome soup and salad recipes in this book. Followed by main dishes like the one above and Shrimp Squash Alfredo, Parmesan-crusted Cod with Broccoli Noodles, Bacon Cheddar Zucchini Fritters and Lasagna Rosettes.
Recipes for side dishes include Zoodles Caprese and Jicama Shoestring Fries.
I love this recipe, because it is a one skillet recipe. If you have been following my blog for a while you know, that I am a somewhat lazy cook.
This shrimp zucchini spaghetti is rich and filling. Who knew healthy food could taste this good?
Do you feel like a rich satisfying pasta, then give it a try.
The most important thing to remember when you cook zoodles is to be sure that they are dry, so that you don't end up with a watery pasta sauce.
Try these tips to make sure your pasta is dry...
- Wash and pat your zucchini dry before spiralizing them.
- Once cut, again pat them dry to reduce excess moisture.
- If you don't use a spiralizer to make them, be sure to exclude the seeds from your noodles, as they will make your whole dish mushy.
- Make a sauce for your pasta with a lot of substance, but little moisture.
- When dishing up your noodles use a pasta tong to let the zoodles drip dry.
- Cook the noodles in a separate skillet and dry in a colander and then throw the sauce on top.
I added this recipe, because it is one of the most beautiful ketogenic dishes and keto food often doesn't look great.
The net carbs here may be slightly higher than the others, but you should still be able to fit it into your daily allowance.
To make this recipe vegan, replace the goats' cheese with half a block of tofu and a teaspoon of nutritional yeast.
For many more interesting ideas about how to change this recipe, check out the comments on the original recipe page.
I always find it interesting how other cooks interpret and improve on an already delicious recipe.
Check out the recipe and source for the photo here, where you can enjoy many more of Kari's delicious recipes and follow her on her travels.
This is the perfect recipe for warm summer days.
It is quick to make, you can throw this delicious meal together in less than 20 minutes.
It is rich and zesty and if you love avocado and pesto, then you have to give it a try.
I love the flavors in this vegetarian zoodle pasta dish.
For protein, you have poached eggs and Parmesan cheese.
Then it is packed with flavor with cherry and sun dried tomatoes, basil pesto, garlic, lemon, red pepper flakes and finished off with chopped Kalamata olives.
I make this recipe, with three quarter zucchini noodles and one quarter shirataki angel hair.
To make the shirataki noodles, I wash them in running water, drain them in a colander and then fry them gently in a skillet over low heat.
As I don't use normal pasta as per the recipe, I gently fry the zucchini noodles as well for about 5 minutes.
To check out the recipe, go here to Half Baked Harvest.
The first step in making zucchini noodles is to choose young firm and ideally organic zucchini. Over ripe or soft zucchini is not a good choice to make zoodles.
Secondly wash them and pat them dry and cut of the sides.
Then there really are 5 ways to cut your zucchini noodles. Click on the tabs to read more about each tool...
Difficult and slow to use and only suitable for small quantities.
Makes the thinnest noodles.
You probably already have a peeler, so try it out and then invest in a vegetable slicer once you know that you really want one.
Using a mandoline slicer to make zucchini noodles is slow and hard going, but useful if you already own one or want to make small quantities.
The zoodles are a little bit thicker than what you will get with the peeler.
The handheld spiralizer works like a pencil sharpener.
It is a bit of a strain to use, but works well for 1 person or small quantities.
Check out our review of the original handheld Spiralife.
Once you have tried spiralized zucchini, you never have to say no to a pasta comfort meal again. Most pasta classics can be made into low carb gluten free versions of themselves. So enjoy...
Amazing zucchini meals aren't limited to zoodles. Next we are going to enjoy some super delicious bread and pizza recipes...
When you adopt a ketogenic diet, pasta, pizza and bread no longer form a staple of your diet.
These changes can be tough, but thanks to all the low carb options this does not have to be a hardship.
To use zucchini as a base for pizzas and bread makes for a nice change from the fall-back position of using cauliflower for these recipes.
Here are some of my favorite keto friendly pizza and sandwich recipes:
All I can say is Yum...
Try it and let us know how much you loved it...
Visit Sara's website Belly Rumbles for this divine recipe.
Your childhood memories of toasted cheese sandwiches may not be green, 🙂 but give these a try. You may be surprised how delicious they are.
When it comes to keto bread recipes, you can never have enough and this one gives you the perfect alternative and a really good way to use all that extra zucchini.
The recipe and photo is from Mike at The Iron You.
I love how much flavor these low carb soft tacos have and all the variations you can try to make the perfect taco.
The original recipe is made with oat flour. I replaced the oat flour, as per the suggestion in the recipe with more almond flour. Psyllium husk also works well.
Kim from Low Carb Maven says that these keep well in the fridge and that they can even be frozen.
She says that she freezes them with a piece of wax paper between each taco. She reheats the tacos in the microwave or in a pan.
Check out the recipe and source for the photo here at LowCarbMaven.com.
I added this recipe, because I love crunchy stuff and this recipe gives me that crunchy feel and taste without all the glutinous carbs.
This bread reminds me of a focaccia pizza.
To get the crunchy feel, make sure to squeeze out all the water from the grated zucchini.
You can find the recipe for these cheesy bread sticks at MomDish.com.
Looking for more low carb high fat bread options? Then you will love these recipes we shared in Easy Keto Lunches for Work.
ALL with 5 Carbs or LESS
Zucchini is a low carb and low calorie food, making it perfect to snack on.
There are so many snack ideas with zucchini, but these are my favorites...
These pizza bites are really delicious and if you struggle to get your kids to eat healthy. Then try this recipe, your kids may just love them.
You can really add any toppings that you would add to "normal" pizza, but pepperoni is so pizza. 🙂
These fritters are delicious. Make them bite size and they are great for a snack or make them a little bigger and serve them as a side dish with any meat.
These are beautifully crisp and best served immediately.
I also enjoy them with sour cream, the way Kari says her mother used to serve them.
These are great vegetarian snacks and if you make them with the avocado crema, they are also dairy free.
Check out Kari's zucchini fritter recipe. I love her recipes in general, but especially her zucchini recipes.
You may have also tried her roasted pepper zucchini noodles that I shared above.
Who doesn't love fries? And even more so when they are low carb...
These keto friendly crispy Parmesan zucchini fries are delicious and made with only 5 ingredients.
Enjoy them and let us know what you think in the comments below...
Check out the recipe and source for the photo here at WholesomeYum.com where all the recipes that Maya share has 10 ingredients or less.
Food like this makes me happy. 🙂
This recipe is dairy free, but if you do eat dairy, you can replace the dairy free cheese with normal cheese and if you like sour cream with your nachos add that too.
Leanne likes to get the maximum nutritional benefit out of each meal. If you want to do the same, you can add MCT oil into your guacamole.
For more about MCT oil, check out which is our favorite MCT oil and why.
She also adds protein collagen peptides which supports weight management, strong and healthy nails and hair and healthy skin.
The recipe and picture is from Leanne Vogel at Healthful Pursuit.
These are all really yummy keto friendly snacks that can be enjoyed at any time.
Please share your favorite keto snacks with us in the comments below...
The most popular side vegetable with keto meals is probably cauliflower. However, you don't have to be limited to cauliflower.
Courgette or zucchini is the perfect side for many meat, chicken or fish dishes. They are generally well-priced and easy to grow.
As you have already seen with our finger food ideas that can all serve as sides, there are plenty of options.
For some more delicious options, carry on reading...
Missing potatoes as a side dish, then you have to try this recipe!
Courgettes can not be potatoes, but try them you may enjoy them more than you think.
I like this cheesy low carb courgette bake, because it is rich and filling and the best alternative to potato au gratin I have found so far.
Enjoy this delicious side dish by getting the recipe from StepAwayFromTheCarbs.com.
Yeah, chickpeas are not keto friendly. 🙁
... but I was very lucky to find this alternative that is keto friendly. In fact a serving size of tablespoons have only 2.5 net carbs.
For the recipe, check out I Breathe I'm Hungry.
I first thought this recipe was too simple to include in this roundup, but I love simple and easy recipes and sometimes we complicate food unnecessary.
So, if you like simple and you like bacon then this is the side dish for you...
Check out the recipe here.
Need a change from cauliflower rice? Then try this rich cheesy courgette rice.
This rice is made by first spiralizing the zucchini and then chopping up the spirals into smaller pieces that resembles very big grains of rice.
It is a bit more like risotto than rice.
To make your own cheesy zucchini risotto, get the recipe from Luca at Simply Delish Eats.
If you don't have a zucchini spiralizer yet? Then check out which is our favorite one.
These recipes are all a play on old time favorites that are normally served with pasta or rice.
We can really recreate any of our favorite dishes into a low carb version. Enjoy...
These are all rich and delicious, but still low carb enough to form part of an LCHF diet.
I added this recipe, because it is really tasty and easy to make and of course it is beautiful.
The recipe and picture courtesy of MyKetoKitchen.com.
This recipe is interesting for a few reasons.
The first is that it gives us a dairy free and gluten free stroganoff. For many of us a stroganoff is probably a favorite staple recipe.
Another is that Carrie adds a leek with her zucchini and squash when she makes her zoodles.
It is not something I have tried before, but it does give the dish a smoothness and moistness. It probably gives it more of that creamy taste that we like in a stroganoff.
She uses konjac root powder to thicken her sauce.
I share this recipe because it is so simple and quick to make and the Mexican flavors result in a very tasty meal with well-priced ingredients.
Check out the recipe at LowCarbYum.com.
These lasagna zucchini roll ups are packed with flavor and very much taste like the original.
They are stuffed with ricotta and mozzarella and topped with marinara sauce and Parmesan cheese.
The marinara sauce doesn't need sugar, so for a keto friendly sauce just omit the sugar that Olivia adds to her sauce.
If you are looking for a store bought version try Rao's homemade marinara sauce.
To slice your zucchini this thin, try a vegetable or peeler or if you can't get it thin enough with a peeler then try a mandoline slicer.
For the recipe and more zucchini lasagna recipe ideas visit Primavera Kitchen.
If you are missing any of your favorite dishes, then try these alternatives. You may be pleasantly surprised with the outcome.
Please let us know in the comments how you liked these recipes or share your own recipes and ideas with us.
Whether you are looking for a light and summary salad idea or a way to substitute potato, zucchini is the perfect low carb replacement.
Since I started on a ketogenic diet, I missed my soups. I used to make lots of soups, but they often had a potato, noodle or butternut base. So it took a mental shift for me to move from my delicious rich soups to healthy low carb soups.
Here are some of my favorite zucchini salad and soup ideas...
This is the perfect summary salad. It is made with zucchini ribbons. You can have them slightly roasted or raw.
To that you add mozzarella cheese, tomatoes, peppers, basil and a dressing made from olive oil, lemon juice, balsamic vinegar, garlic, salt and pepper.
Feel like a light zucchini pasta salad, go and get the recipe now and enjoy!
Most of us use cauliflower for a faux potato salad, but zucchini also works well. With this recipe, the zucchini is gently grilled to cook the outer ring of the vegetable.
You can grill your vegetables outside on the barbecue, but Elizabeth grills them on an indoor kitchen grill.
This salad is great with a barbecue or a side dish for any main. I always like them best the day after they were made as the flavors develop over time.
Add some egg and or bacon bits and you have a delicious portable lunch to take to work.
For this and many more delicious low carb recipes click here to check out Up Late Anyway.
Chicken soup conjures up feelings of love and appreciation. If anybody has ever made you chicken soup when you are sick, you know what I am talking about...
If you like to eat chicken soup when you are sick or like to make it for a loved one, then add this low carb version to your arsenal of ketogenic recipes.
Personally I replace half of the zucchini in this recipe with shirataki noodles.
Check out this recipe and many more from Inspiralized.com.
This delicious spicy soup is perfect for when you crave a warm, carby comforting soup on a cold winter's evening.
It is packed with bell peppers, snow peas, bamboo shoots and zucchini, satisfying my carb need with no starch low carb vegetables.
Get the recipe here.
This is so delicious and rich, I couldn't help but include it.
If you are just starting out on keto, then give this recipe a miss, but if you are maintaining then enjoy...
I used broth instead of the Better than Bouillon.
The recipe and picture courtesy of MyLifeCookbook.com.
Start your day with the goodness of zucchini.
Not only does it give you a healthy low carb vegetable to add into your baked goods, but it ensures that they are moist and never dry.
So whether you make muffins or waffles, zucchinis are a perfect base.
Here are some of my favorite zucchini breakfast meals...
Egg muffins are perfect for breakfast.
Not only are they delicious, but you can also precook them.
They are one of my staple recipes that I make all the time.
Visit our front page for this and many more simple staple keto recipes.
Gorgeous and yummy, what more can I say...
To make this for breakfast tomorrow, get the recipe here form Stacey at BeautyAndTheFoodie.com.
These waffles are not only grain free, but also dairy free. They are made with zucchini, almond flour, flax seed meal, sweetener, eggs and avocado oil.
Oh and off course spices and vanilla.
To make them yourself here is the recipe from Carolyn at All Day I Dream About Food.
Zucchini lends moisture to baked goods. So, if you ever feel that your baked goods are too dry when you use nut and coconut flours, why not experiment with zucchini to see if it can resolve your problem?
Even though you want moisture from them, still be sure to squeeze out any extra moisture as you don't want soggy desserts.
Experiment and enjoy these yummy zucchini dessert recipes...
I love banana bread and even though zucchini bread is not exactly banana bread, it is probably the closest I will be getting to a low carb version of banana bread.
Zucchini brings a moistness to baked good, just like bananas do.
Try this recipe and let us know in the comments how you like it.
Get the zucchini bread recipe from Lisa at Low Carb Yum.
These delicious pies are made with grated zucchini, protein powder, cocoa powder, almond and coconut flour, butter, sweetener, eggs and almond milk.
The filling is made from cream cheese, butter, whipping cream, sweetener and vanilla.
The chocolate whoopie pie recipe is from Carolyn at All Day I Dream About Food and published on SheKnows. Carolyn uses a whoopie pie pan to make these, but suggest that if you don't have one, you a muffin pan and cut them in half or put the filling on top.
The main ingredients in these flourless cookies are zucchini, almond butter, egg, sweetener, hemp seeds and the spicy goodness of cinnamon and nutmeg.
These are great to make in summer when most of us have so much zucchini that it is hard to use up.
They are also great as healthy Christmas cookies and little gifts. Just look how beautifully Alison packed them in the little tin here.
So there you have it, many recipes to enjoy your abundant harvest of zucchini.
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Don't have a zucchini spiralizer yet? Then check out which spiralizer we like most.
For simple and easy to make lunch recipes check out Lunch in Five by clicking on the picture below... Or go here to read what we think about it.