Parmesan-Crusted Zucchini Bites

Approximately 6 zucchini bites arranged on a plate

I’ve never gone full keto, but I can definitely appreciate some of the concepts. I’ve especially embraced the idea of substituting zucchini for pasta. It’s light, it’s full of nutrients, and there are hundreds of ways to make it taste amazing.

I started making ParmesanCrusted Zucchini Bites a few months ago, when I was planning out my wedding. My now-husband was encouraging me to eat more veggies (and he still does that!), so I was trying to figure out how to incorporate those without feeling like I was eating like a rabbit. These were a great way to create a satisfying bite while still eating healthy.

These work great as appetizers or even as an entree! (If you are making this as an entree for a family of 4, I would recommend doubling this recipe.) If you feel like you want an extra punch of flavor, add in some diced bacon or prosciutto to the mozzarella, and mix with a bit of fresh basil.


Parmesan-Crusted Zucchini Bites

2 medium zucchini

2/3 cup shredded mozzarella

3/4 cup almond flour

1 egg

3/4 cup grated Parmesan

1/4 tsp freshly ground black pepper

Preheat the oven to 375F. Line a baking sheet with parchment paper, and set aside.

Using a mandolin, slice the zucchini lengthwise, about 1/8” thick. Lay two slices in a “+” pattern, and put 2-3 tsp mozzarella in the center. Fold the slices tightly into a pillow shape, and secure with a toothpick.

Lay out three small bowls. Put the almond flour in the first, whisk the egg in the second, and combine the Parmesan and pepper in the third. Lightly coat the zucchini bites with the almond flour, dip in the egg, and coat with the Parmesan. Place on the prepared baking sheet, and spritz the top lightly with some nonstick cooking spray to help it brown up.

Bake at 375 for 12-15 minutes, until the tops are lightly golden brown. Remove toothpick, and serve immediately.

Makes about 15.

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