🥒 Zucchini Chops Recipe – Healthy and Delicious!

Looking for a tasty low-carb alternative to fried cutlets or pork chops? These Zucchini Chops are crispy on the outside, tender on the inside, and packed with flavor—perfect for a light dinner, side dish, or snack.

📝 Ingredients:

  • 2 medium zucchinis, sliced into ½-inch thick rounds or planks
  • 1 egg, beaten
  • ½ cup almond flour (or breadcrumbs, if not low-carb)
  • ¼ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning (or herbs of choice)
  • Salt & pepper to taste
  • Olive oil (for pan-frying or spraying if baking/air-frying)

👩‍🍳 Instructions:

  1. Prep the zucchini:
    Wash and slice zucchinis into round “chop” shapes or planks. Pat dry with a paper towel to remove excess moisture.
  2. Set up dredging station:
    • In one bowl, beat the egg.
    • In another, mix almond flour, Parmesan, garlic powder, herbs, salt, and pepper.
  3. Coat the chops:
    Dip each zucchini piece into the egg, then coat in the flour-cheese mixture. Press gently to help it stick.
  4. Cook your way:
    • Pan-fry: Heat 2–3 tbsp of olive oil in a skillet over medium heat. Fry zucchini chops for 2–3 minutes per side until golden and crisp.
    • Bake: Preheat oven to 400°F (200°C). Place chops on a lined baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping halfway.
    • Air-fry: Cook at 375°F (190°C) for 10–12 minutes, flipping once for even crispiness.
  5. Serve:
    Let cool slightly, then serve with your favorite dip—ranch, marinara, or tzatziki!

✅ Tips:

  • Add paprika or chili flakes for a spicy kick.
  • Great for meal prep—reheat in the oven or air fryer for best results.
  • Want it vegan? Use plant-based milk + a flax egg, and skip the Parmesan or use vegan cheese.

❤️ Loved it?

Tap like and share to help others find this healthy twist!
Tag @YourHandle if you try it – we’d love to see your version!