Go Back
Keto Chicken Parmesan Zucchini served on a plate

Keto Chicken Parmesan Zucchini

Crispy almond flour breaded chicken cutlets layered with pan-fried zucchini, marinara, and bubbling mozzarella. 6g net carbs and 38g protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 4 thin chicken cutlets about 1.5 lbs
  • 2 large zucchini sliced 1/2 inch thick
  • 1 cup almond flour
  • 1/2 cup grated parmesan plus 2 tbsp for topping
  • 2 large eggs beaten
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • 1/2 tsp onion powder
  • 1 cup low sugar marinara
  • 1 1/2 cups shredded mozzarella
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Preheat oven to 400F.
  2. Salt zucchini rounds on both sides. Rest on paper towels 5 minutes. Pat dry.
  3. Stir together almond flour, 1/2 cup parmesan, garlic powder, italian seasoning, onion powder, salt, and pepper. Beat eggs in a separate bowl.
  4. Dip each chicken cutlet in egg then press into the almond flour mixture.
  5. Heat oil in a large skillet over medium-high. Cook chicken 3 to 4 minutes per side until golden. Transfer to a plate.
  6. In the same skillet brown the zucchini rounds 2 minutes per side.
  7. Layer in a baking dish: zucchini, chicken, marinara, mozzarella, parmesan.
  8. Bake 12 to 15 minutes until cheese is bubbling and golden.
  9. Top with torn basil and red pepper flakes.

Notes

Salt the zucchini for 5 minutes to draw out water. Use thin chicken cutlets. Pan-fry the chicken first to keep the crust crispy under the cheese.