I always love hearing from you. This fried zucchini recipe is such a tasty way to get in those veggies! We love fried zucchini dipped in ranch dressing and it’s a great low carb treat. 

I actually hear cheering when they see me slicing up the zucchini. Not something I’m used to hearing when vegetables are involved! There are lots of fried zucchini recipes out there, but I use coconut flour mixed with a bit of the powdery Parmesan cheese as the coating on the zucchini slices.

You could swap in almond flour if you have that on hand, but I’ve tested pretty extensively and we all prefer the coconut flour on these. It tends to get a bit crisper and we like that.

The recipe on the next page is very simple delicious dinner ideas to follow and makes a delicious LOW CARB FRIED ZUCCHINI that you will want to share with your loved ones.

Enjoy! Have a comment about this recipe? Maybe you made it and want to share how tasty it was. Let me know your thoughts in the comment section below.


3 medium zucchini or yellow squash
2 eggs
1 tablespoon water
1/3 cup coconut flour
1/4 cup powdered Parmesan cheese
vegetable oil, for frying
ranch dressing, for serving



Heat a 1/4 inch of oil in the bottom of a large skillet over medium heat.

Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick.

Beat together the egg and water in a shallow bowl.

Stir together the coconut flour and Parmesan in a second shallow bowl.

Coat the zucchini in the egg and then dredge in the coconut mixture to coat.

Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.

Drain on a paper towel lined plate. Sprinkle with salt, if desired.

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