A delicious healthy zucchini and parmesan bake with a crunchy cheese crust.

Made with 4 simple ingredients and takes less than 10 minutes to prepare. The whole family will come back for seconds.

Low-carb zucchini and parmesan bake

It can be confusing to decide which are the best keto vegetable side dishes to make. These delicious keto side dishes are quick and easy too.

You may also want to see the best keto side dishes for pork, best keto side dishes for chicken, easy keto side dishes for salmon, and quick keto side dishes for beef.

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Zucchini (or courgette) are another versatile low-carb vegetable. If you are lucky enough to have a veggie patch, they grow like wild fire. Here is an easy way to cook them as a side dish for dinner tonight.

Is zucchini keto?

Yes, zucchini is keto but you just have to monitor and count the carb values into your daily carb limit. You may be on a low-carb diet or a keto diet. Make sure your zucchini’s fit within your macros and you know how to read nutrition. labels.

Zucchini nutritional value per 100g/3.5oz is 3.1 g total carbs – 1 g fiber = 2.1 g net carbohydrates. You use a mere 17 calories, 1.2 g of protein, and a whopping 29% of your daily vitamin C needs. Not bad for a medium zucchini!
Nutritional values from cronometer.com

Is this the perfect side dish?

If you are subscribed to my website for free recipes and articles, you would have received a recipe for tarragon chicken last week. Did you notice the side dish?

I promised I would post the recipe soon, so here it is. An easy ‘throw it in the oven’ kinda dish.

The traditional recipe for baked zucchini requires bread crumbs for a crunchy topping, I now use almond flour/meal.

Living low-carb is so much easier once you discover a few tricks and hacks to start swapping high carb ingredients, for lower carb options. If you’re an absolute beginner, you may want to take a quick look at my easy low carb swap cheat sheet. Print it off and keep it handy on your pantry or fridge.

mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks

How to Make – in 3 easy steps

Step 1: Slice the zucchini and tomatoes

A close up of food, with tomato and courgette in a baking dish
Sliced tomatoes with seasoning to line the base
Slices of courgette salt pepper in a baking dish
Sliced zucchini (courgettes) in the next layer

Step 2: Cover with the crispy crust mix

Sliced courgette covered in almond flour crust and shredded cheese
Cover with the seasoned parmesan and almond flour crust

Step 3: Bake until golden

A dish is filled with food, with sliced courgette and shredded cheese after baking
Bake until golden.

How to reduce carbs further

To reduce the carbs you can reduce how many tomatoes you use, you could swap them out for cooked cauliflower rice, mashed cauliflower, mushrooms or even other low-carb vegetables such as dark leafy greens silverbeet or kale.

More low-carb zucchini recipes

If you’re looking for more low-carb vegetable side dishes, take a look here at my easy recipe finder.

There are so many delicious keto recipes to use zucchini (that kids will actually eat). Zucchini breadchocolate cakebaked bacon egg zucchini casserole, and of course, low-carb spaghetti bolognese with zoodles.


I love using zucchini and parmesan bake as a wonderful fresh low-carb side dish. The leftovers can even be enjoyed reheated as a quick lunch the next day.
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Course: Dinner, Lunch, Vegetables
Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 115kcal
Author: Thinlicious.com
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!


  • 4 medium tomatoes sliced into 1cm / 1/2 inch
  • 4 medium zucchini/ courgette sliced thinly lengthwise
  • +/- salt and pepper to taste
  • 50 g almond meal/flour
  • 30 g parmesan cheese or any hard aged cheese


  • Oil the baking dish.
  • Place a layer of sliced tomatoes on the base of the baking dish. Add salt and pepper to taste.
  • Place a layer of zucchini/courgettes, add more salt and pepper.
  • Sprinkle the almond meal and parmesan across the top.
  • Drizzle or spray with olive oil.
  • Bake at 180C/350F for up to 20 minutes until golden.


Calories: 115kcalCarbohydrates: 10gProtein: 6gFat: 7.2gFiber: 4gSugar: 6g

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Recipe Rating


  1. MaryBeth McDonald says:

    This recipe sounds so good. I can’t wait to try it.

  2. This closely resembles a snack recipe from my childhood. Garlic parmesan breadsticks. Would love to use this instead. Do they get crispy,toasty? If not do you have a suggestion for how to make them crispy?

    1. That’s a great idea. I would slice the zucchini/courgette really thin (omitting the tomatoes) and coat them on both sides with the parmesan/almond mixture. Place these on a baking tray and bake at 180C/350F for a few minutes each side until golden brown. Let me know how you get on.

  3. So simple and yet so delicious, have to give this recipe a try for sure!
    X Isabel

  4. Henrik Thomas-Poulsen says:

    Can you use something else than Tomatoes??

  5. Just tried this recipe for lunch and oh so very tasty! I added a little thyme and cayenne pepper and sprinkled a little more parmesan cheese after i took it out of the oven. Definitely one to make again!!! Thank you!