Keto Zucchini Recipes That Use Up the Whole Harvest
Zucchini is my favorite low-carb vegetable swap. It becomes noodles, pizza boats, fritters, chips, and even works in keto bread.
The key to great zucchini dishes is removing the excess water. For zoodles, I salt and pat dry before cooking. For baking, I squeeze the shredded zucchini in a towel until barely damp. Skip this step and everything turns soggy.
These recipes use zucchini in ways that actually taste great — not just as a sad pasta substitute.
Latest Recipe
Naruto Roll
Keto-Friendly
19 per 1 cup sliced
Calories
0g
Fat
1g
Protein
2g
Net Carbs
Annie Lampella
Recipe Developer
Spiralized zucchini (zoodles) replaces pasta at a 1:1 volume ratio — a medium zucchini gives you about 2 cups of noodles. The critical move is salting them first: toss with a pinch of salt, let them sit 10 minutes, then squeeze out the water with a clean towel. Skipping this step means your sauce will turn into soup. I never cook zoodles in the sauce; I add them at the very end, toss for 60 seconds, and serve immediately.
