10 Delicious Low-carb Zucchini Recipes You’ll Make on Repeat

Got a couple zucchinis looking at you from the crisper? Good. We’re about to turn them into low-carb magic. These recipes are fresh, fast, and wildly satisfying—no sacrifice, all flavor. Whether you’re craving something cheesy, crunchy, saucy, or cozy, zucchini steps up like a champ.

Think of this as your go-to playbook: 10 seriously delicious, low-carb zucchini recipes with big personality and easy instructions. Ready to spiral, slice, and sear? Let’s cook.

1. Garlicky Zucchini Noodles With Lemon-Parmesan Butter

When pasta cravings hit, this silky, bright bowl saves the day. It’s buttery, garlicky, and bursting with lemon and Parmesan—without the carb crash. Perfect for weeknights when you want something fast and a bit fancy.

Ingredients:

• 4 medium zucchini, spiralized
• 3 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1/3 cup grated Parmesan, plus more for serving
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat the zucchini noodles dry with paper towels to remove excess moisture.
2. Heat a large skillet over medium. Add butter and olive oil. When melted, stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant.
3. Add zucchini noodles and toss gently for 2–3 minutes until just tender (not soggy).
4. Remove from heat. Stir in lemon zest, juice, Parmesan, salt, and pepper. Toss until glossy and coated.
5. Plate and finish with parsley and extra Parmesan.

Serve with grilled shrimp or chicken for extra protein. Want it creamier? Stir in 2 tablespoons of mascarpone at the end. Pro tip: Don’t overcook the zoodles—soft, not soggy, is the goal.

2. Crispy Baked Zucchini Fries With Herbed Yogurt Dip

These fries are crunchy outside, tender inside, and shockingly addictive. They’re oven-baked, low-carb, and perfect for snacking, game day, or as a side with burgers. The herby yogurt dip seals the deal.

Ingredients:

• 3 medium zucchini, cut into fry-sized sticks
• 2 large eggs, beaten
• 1 cup almond flour
• 1/2 cup finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Olive oil spray

Herbed Yogurt Dip:

• 3/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp chopped dill and parsley
• 1 small garlic clove, grated
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top for extra crispiness.
2. Whisk almond flour, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow bowl.
3. Dip zucchini sticks in egg, then dredge in the almond-Parmesan mixture. Arrange on the rack and lightly spray with olive oil.
4. Bake 18–22 minutes, flipping halfway, until golden and crisp.
5. Mix dip ingredients in a bowl. Taste and adjust seasoning.

Serve hot with the cool dip. For extra crunch, broil the fries for 1–2 minutes at the end. Swap dill for basil or add a pinch of cayenne if you like heat.

3. One-Pan Creamy Tuscan Chicken Zucchini Skillet

This is comfort food with a vacation vibe. Juicy chicken, ribbons of zucchini, creamy sun-dried tomato sauce—it’s everything you want in a skillet dinner. Low-carb, big flavor, minimal dishes. Win.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 3 medium zucchini, sliced into thin half-moons or ribbons
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan
• 2 cups baby spinach
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high; sear chicken 5–6 minutes until browned and cooked through. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook 3–4 minutes until soft. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper; cook 1 minute.
3. Stir in cream and broth; bring to a gentle simmer. Add Parmesan and stir until the sauce thickens slightly.
4. Fold in zucchini and cook 2–3 minutes until just tender. Return chicken to the pan and add spinach; cook until wilted.
5. Taste and adjust salt and pepper. Garnish with basil.

Serve with cauliflower rice or over zucchini noodles for a double veggie moment. Swap thighs for shrimp and cook the same sauce—seriously good.

4. Cheesy Zucchini Lasagna Rolls (No Noodles Needed)

All the cozy lasagna vibes without the carb-heavy pasta. Thin zucchini slices get rolled up with ricotta and baked in a bubbly tomato sauce. It’s hearty, cheesy, and totally dinner party-worthy.

Ingredients:

• 4 large zucchini, sliced lengthwise into thin ribbons
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 cups low-sugar marinara sauce
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (205°C). Salt the zucchini ribbons lightly and let sit 10 minutes, then pat dry to remove moisture.
2. Stir ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl.
3. Spread 1 cup marinara in the bottom of a greased 9×13-inch baking dish.
4. Place a spoonful of ricotta mixture on one end of each zucchini slice and roll up. Nestle rolls seam-side down in the dish.
5. Top with remaining marinara, mozzarella, and Parmesan. Drizzle with olive oil.
6. Bake 20–25 minutes until bubbly and golden. Let rest 5 minutes; garnish with basil.

Add cooked crumbled sausage or sautéed mushrooms to the filling for more oomph. Pro tip: Use a mandoline for even slices that cook perfectly.

5. Smoky Grilled Zucchini With Feta, Mint, and Lemon

Simple, bright, and summery. Grilled zucchini gets smoky char, then meets tangy lemon and salty feta. It’s an easy side that steals the spotlight—and it’s great warm or room temp.

Ingredients:

• 4 medium zucchini, cut lengthwise into 1/3-inch planks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Zest and juice of 1 lemon
• 1/3 cup crumbled feta
• 2 tbsp chopped fresh mint
• Optional: 1 tbsp toasted pine nuts

Instructions:

1. Heat a grill or grill pan to medium-high. Toss zucchini with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Grill 2–3 minutes per side until tender with nice grill marks.
3. Transfer to a platter. Sprinkle with lemon zest, squeeze lemon juice over the top, and finish with feta, mint, and pine nuts if using.

Serve alongside grilled salmon or lamb. For extra zing, drizzle with a teaspoon of good balsamic or a spoonful of chimichurri.

6. Zucchini Breakfast Frittata Cups With Cheddar And Chives

Protein-packed, veggie-loaded, and totally meal-prep friendly. These bite-sized frittatas are fluffy and savory with just enough cheese to keep you happy. Grab-and-go breakfast that doesn’t taste like “healthy.”

Ingredients:

• 6 large eggs
• 1/3 cup heavy cream (or unsweetened almond milk)
• 1 cup grated zucchini, squeezed dry
• 1/2 cup shredded sharp cheddar
• 1/4 cup finely chopped chives
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• Olive oil or butter, for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.
2. Whisk eggs, cream, garlic powder, salt, and pepper. Stir in zucchini, cheddar, and chives.
3. Divide mixture among muffin cups (about 3/4 full). Bake 14–17 minutes until set and lightly golden.
4. Cool 5 minutes, then run a knife around edges to release.

Add cooked bacon, diced bell pepper, or jalapeño for a twist. Refrigerate up to 4 days or freeze up to 2 months; reheat gently in the oven or air fryer.

7. Seared Zucchini “Scampi” With Garlic, Butter, and Shrimp

Classic scampi energy, lighter on the carbs. Zucchini coins seared in butter soak up garlicky, lemony shrimp juices. It tastes indulgent but won’t weigh you down.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter, divided
• 1 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes (optional)
• 3 medium zucchini, sliced into thick coins
• Zest and juice of 1 lemon
• 1/4 cup dry white wine or chicken broth
• Salt and black pepper, to taste
• 2 tbsp chopped parsley

Instructions:

1. Pat shrimp dry and season with salt and pepper. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until just pink; remove to a plate.
2. Add zucchini and cook 3–4 minutes until golden in spots. Sprinkle with salt and pepper.
3. Reduce heat to medium. Add remaining butter, garlic, and red pepper; cook 30 seconds.
4. Deglaze with wine; simmer 1 minute. Stir in lemon zest and juice, return shrimp, and toss to coat.
5. Finish with parsley and adjust seasoning.

Serve over cauliflower mash or with a side of garlicky sautéed spinach. If you want more sauce, add 2 tbsp cream at the end—trust me, it’s dreamy.

8. Low-Carb Zucchini Pizza Boats Loaded With Pepperoni

Friday night pizza, but make it veggie-forward. These zucchini boats are saucy, cheesy, and topped with pepperoni for that pizzeria vibe. Kids and grown-ups devour them, no convincing needed.

Ingredients:

• 4 medium zucchini, halved lengthwise
• 1 tbsp olive oil
• 1 1/4 cups low-sugar pizza sauce
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/2 cup mini pepperoni (or sliced pepperoni, quartered)
• Red pepper flakes, optional
• Fresh basil, torn, for serving
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (205°C). Use a spoon to hollow the zucchini halves slightly, creating “boats.” Brush with olive oil and season with salt and pepper.
2. Arrange on a parchment-lined baking sheet. Bake 8–10 minutes to soften slightly; dab off any moisture with paper towels.
3. Fill each boat with pizza sauce, then top with mozzarella, Parmesan, oregano, garlic powder, and pepperoni.
4. Bake 10–12 minutes until cheese is melty and golden. Sprinkle with red pepper flakes and basil.

Go wild with toppings: mushrooms, olives, cooked sausage, or bell peppers. For extra crisp edges, broil the last 1–2 minutes. These reheat like a dream.

9. Creamy Zucchini Soup With Basil Pesto Swirl

Silky, green, and comforting without being heavy. This soup shines with fresh basil pesto on top, adding a pop of herby richness. It’s lovely as a light lunch or starter for a cozy dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 5 medium zucchini, chopped
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream or coconut cream
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan (optional)
• 2 tbsp lemon juice

Pesto Swirl:

• 1/4 cup prepared basil pesto
• 1–2 tsp olive oil or warm water to loosen

Instructions:

1. Heat olive oil in a pot over medium. Sauté onion 4–5 minutes until translucent; add garlic and cook 30 seconds.
2. Stir in zucchini and broth. Bring to a simmer and cook 10–12 minutes until zucchini is very tender.
3. Blend with an immersion blender until smooth. Stir in cream, Parmesan (if using), lemon juice, salt, and pepper. Warm gently; don’t boil.
4. Thin pesto with a little oil or water. Ladle soup into bowls and swirl pesto over top.

Top with toasted almonds or pumpkin seeds for crunch. Dairy-free? Use coconut cream and skip the Parmesan. This soup freezes well, too.

10. Spicy Sesame Zucchini Stir-Fry With Ginger And Beef

Fast, bold, and weeknight-proof. Tender strips of beef meet gingery zucchini and a glossy sesame-chili sauce. It’s a takeout-level stir-fry that happens in under 20 minutes.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp coconut aminos or low-sodium tamari
• 1 tsp cornstarch or arrowroot
• 2 tsp sesame oil, divided
• 1 tbsp avocado or neutral oil
• 3 medium zucchini, cut into batons
• 1 small red bell pepper, sliced (optional)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tsp chili-garlic sauce or sambal oelek (to taste)
• 2 tbsp rice vinegar
• 2 tbsp coconut aminos or tamari (additional for sauce)
• 1 tsp toasted sesame seeds
• Salt and black pepper, to taste
• Sliced scallions, for garnish

Instructions:

1. Toss beef with 2 tbsp coconut aminos/tamari, cornstarch, and 1 tsp sesame oil. Let sit 10 minutes.
2. Heat a large skillet or wok over high heat. Add avocado oil. Sear beef in a single layer 1–2 minutes per side until browned; remove to a plate.
3. Add zucchini and bell pepper; stir-fry 2–3 minutes until just tender-crisp.
4. Lower heat to medium. Add garlic and ginger; cook 30 seconds. Return beef and add chili-garlic sauce, rice vinegar, remaining aminos/tamari, and 1 tsp sesame oil. Toss 30–60 seconds to glaze.
5. Season to taste, sprinkle with sesame seeds and scallions, and serve immediately.

Great over cauliflower rice. For a richer sauce, add 1 tablespoon of butter at the end. Adjust spice level by dialing the chili-garlic up or down—your call.

Zucchini Tips For Maximum Flavor

Quick extras to keep your dishes next-level:

• Salt and blot: Draw out moisture for better browning and less sogginess.
• High heat, short time: Zucchini cooks fast—overdo it and it turns mushy.
• Balance flavors: Bright acids (lemon, vinegar) and salty cheeses (Parmesan, feta) make zucchini pop.
• Texture hacks: Almond flour, cheese crusts, and quick broil time add crunch.

There you go—10 delicious low-carb zucchini recipes that prove humble squash can absolutely steal the show. Pick one for tonight, save a few for later, and let your crisper drawer feel the love. When in doubt, slice, season, and sear—zucchini’s ready for anything.