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Fried zucchini slices stacked on top of each other in a red appetizer tray.

Low Carb Fried Zucchini

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.
Course Appetizer
Cuisine American
Keyword easy appetizer recipes, game day recipes, low carb recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 129kcal


  • 3 medium zucchini or yellow squash
  • 2 large 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 to 350 degrees.
  • 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.
  • Serve with ranch dressing for dipping.


Calories: 129kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 164mg | Potassium: 418mg | Fiber: 4g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 26.3mg | Calcium: 107mg | Iron: 1.3mg