Completely Keto Zucchini Parmesan

In a cozy kitchen where family recipes and new experiments blended seamlessly, a sudden spark of inspiration led to the creation of a dish that would soon become a household favorite: Completely Keto Zucchini Parmesan.

It all started on a leisurely weekend, with a basket full of fresh zucchinis from the local farmer’s market and a desire to craft a meal that was both comforting and keto-friendly. The challenge was to transform the humble zucchini into a dish that would capture the heartiness of a traditional Parmesan without straying from the keto path.

As the slices of zucchini were dipped and coated, and the aroma of simmering tomato sauce filled the air, the kitchen became a place of culinary alchemy. The crushed almonds added a delightful crunch, a creative twist to the classic breadcrumb coating. The blend of cheeses, each with its own unique texture and taste, promised a gooey, golden layer of deliciousness.

The first bite of the Zucchini Parmesan was a revelation – the tender zucchini, the robust sauce, and the melted cheese coming together in a symphony of flavors. It was more than just a meal; it was a testament to the joy of cooking, the art of adapting classic comforts, and the simple pleasure of gathering around the table to share a dish made with love and a sprinkle of creativity.

Completely Keto Zucchini Parmesan

Course: Main Course
Cuisine: Italian
Keyword: keto zucchini parmesan, zucchini parmesan
Prep Time: 1 hour 5 minutes
Servings: 8 people


  • 2 garlic cloves
  • 15 oz keto tomato sauce
  • 1 1/2 tsp Pink Himalayan Salt
  • 1 Tbsp Extra virgin olive oil
  • 1 egg beaten
  • 1/2 cup crushed almonds
  • 3 large zucchinis sliced thinly
  • 1 tsp basil
  • 6 oz shredded cheese
  • 7 oz farmer cheese
  • 1 tsp onion powder
  • 1/2 cup parmesan cheese


  1. Steam the zucchini slices in a pot until softened.

  2. While steaming heat up the EVOO in a saucepan. Pour in the garlic to sauté. Pour in the tomato sauce and all the spices.

  3. Set oven to 350 degrees.

  4. Mix the farmer cheese and egg in a bowl.

  5. Pour the crushed almonds out on to a plate and coat every zucchini strip in it.

  6. Take a pan and pour 1/3 of the sauce on the bottom. Layer out 1/3 of the zucchini strips. Layer 1/2 the farmer cheese mix on that, then 1/3 of the shredded cheese on to that.

  7. Repeat this for another layer.

  8. On the top layer do the rest of the zucchini strips, then keto sauce then cheese. Top with the parmesan cheese.

  9. Bake covered for 30 minutes.

Recipe Notes

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