Harlan Kilstein’s Completely Keto Zucchini Parmesan

Harlan Kilstein's 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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