Garlic & Parmesan Keto Fried Zucchini

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5 from 74 votes

Garlic & Parmesan Keto Fried Zucchini

20 minutes
Calories 300kcal

Ingredients

  • 2 medium zucchini (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 2 large eggs
  • 1 1/2 cups grated parmesan cheese (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 4 tablespoons coconut flour (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 6 tablespoons virgin coconut oil (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 cup yogurt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 2 tablespoons fresh dill (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1 tablespoon lemon juice (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 teaspoon garlic salt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
  • 1/2 teaspoon pepper

Instructions

  • Slice the zucchini into 1 cm (1/2 inch) rounds.
  • Arrange 3 bowls with the whisked eggs in one, the parmesan in one, and the coconut flour with spices in the other.
  • Heat the coconut oil in a non-stick skillet over medium high heat.
  • One at a time dip the zucchini into the coconut flour mixture shaking off the excess before dipping into the egg then into the parmesan then place in the skillet frying 1-2 minutes per side until golden brown.
  • Drain each piece on a paper towel lined plate.
  • Once all the zucchini has been fried mix together the ingredients for the yogurt sauce (prepared by simply mixing the ingredients for the sauce) and serve.

Nutrition

Calories: 300kcal

Originally posted 2019-02-20 16:55:18.

Article Categories:
Breakfast

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