Keto Zucchini Side Dish with Garlic and Dill Sauce
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Tender, juicy, and bursting with garlicky dill flavor, this cold keto zucchini side dish is the ultimate way to enjoy fresh zucchini without the sogginess. This low-carb side dish is oven-baked, never fried, and tossed in my punchy vinegar garlic dill sauce for a light and zesty veggie moment that pairs with anything.
Tender, juicy, and bursting with garlicky dill flavor, this cold keto zucchini side dish is the ultimate way to enjoy fresh zucchini without the sogginess. This low-carb side dish is oven-baked, never fried, and tossed in my punchy vinegar garlic dill sauce for a light and zesty veggie moment that pairs with anything.
Each keto zucchini recipe serving has just 83 calories, 2.4g net carbs, and 1.3g protein. A win for your tastebuds and macros.
Why You’ll Love This Recipe
- Uses fresh zucchini, not soggy or overcooked
- Oven-baked, hands-free and simple
- Gluten-free, sugar-free, low carb
- Served cold – perfect for prep-ahead meals and summer low carb meals
Ingredients
- Zucchini slices – thinly sliced, not too thick
- Olive oil – helps caramelize and soften
- Salt & pepper – flavor boost
- Keto Garlic Dill Sauce – sharp and punchy (get the recipe here)
Instructions
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Slice zucchini into thin rounds using a sharp knife or mandoline. Pat dry with paper towels to remove excess moisture.
- Toss zucchini with olive oil, salt, and pepper in a large bowl.
- Spread zucchini in a single layer on the baking sheet. Bake for 20–25 minutes until soft and golden brown around the edges.
- Let the zucchini cool completely on the tray.
- Once cool, transfer to a bowl and toss with 2–3 tablespoons of the Keto Garlic Dill Sauce.
- Chill for at least 20 minutes before serving.
Expert Tips
- Use firm zucchinis for the best texture. Soft ones get mushy.
- Don’t skip drying the slices. The zucchini holds lots of water.
- Letting the dish chill brings out the garlic and dill flavor.
- Spread slices out on the pan. Crowding causes soggy results.
- Sprinkle parmesan cheese on top of the zucchini for extra crunch.
Ingredient Swaps
- Use yellow squash instead of zucchini.
- Add a pinch of garlic powder or onion powder if you want an extra punch.
- Swap olive oil for avocado oil or butter if you prefer a milder taste.
Storage Tips
- Store in an airtight container in the fridge up to 3 days.
- Not freezer friendly – zucchini gets watery.
What to Serve With
- Serve alongside grilled chicken breast, pork chops, or even salmon
- Keto Garlic Dill Yogurt Sauce
- Keto Mediterranean Chicken Dinner
- Oven Roasted Broccoli and Cauliflower
- Pair with Keto Garlic Bread with Creme Fraiche for a full low-carb plate
Conclusion
If you’re tired of mushy sautéed zucchini, this cold roasted version is a total game-changer. As someone who’s been on a keto lifestyle since 2019, I’ve had my share of veggie side fails. This one? Always in my weekly rotation of comfort food. It’s quick, tasty, and actually gets better the next day.
More Keto Recipes to Try
- More Keto Side Dishes
- Keto Ranch Dressing with Greek Yogurt
- Cucumber Cottage Cheese Keto Dip
- Keto Zucchini Chips
FAQ
Q: Can I eat this warm?
A: Yes, but it’s best chilled. It gives the garlic and vinegar time to settle in.
Q: Can I skip the sauce?
A: You can but it’s not the same. That tangy garlic dill sauce is everything.
Q: Can I bake ahead?
A: Absolutely. It keeps well for 2–3 days in the fridge.
Cold Keto Zucchini Side Dish with Garlic and Dill
Tender, juicy, and bursting with garlicky dill flavor, this cold keto zucchini side dish is the ultimate way to enjoy fresh zucchini without the sogginess. This low-carb side dish is oven-baked, never fried, and tossed in my punchy vinegar garlic dill sauce for a light and zesty veggie moment that pairs with anything.
Net Carbs: 2.4g
Equipment
- 1 Knife
Ingredients
Keto Sauce with Vinegar, Garlic and Dill
- 2 tablespoons Apple cider vinegar
- 1/2 clove fresh garlic finely grated or minced
- 1/2 tablespoon (½ tablespoon) Fresh Dill chopped
- 1/8 teaspoon (⅛ teaspoon) salt
Instructions
- Preheat oven to 220°C / 425°F and line a baking sheet with parchment paper.
- Slice zucchini into thin rounds and pat dry with paper towels to remove excess moisture.7 oz zucchini
- Toss zucchini in a large bowl with olive oil and salt1 tablespoon Olive Oil, 1/4 teaspoon salt
- Arrange slices in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping once, until golden and tender.
- Cool completely on the tray.
- Make the sauce: add all ingredients to a bowl and mix.2 tablespoons Apple cider vinegar, 1/2 clove fresh garlic, 1/2 tablespoon Fresh Dill, 1/8 teaspoon salt
- Add the zucchini to the sauce and toss.
- Chill for 20 minutes before serving.
Notes
- Printable Keto Sauce with Vinegar, Garlic and Dill recipe here.
- Best served cold the next day!
- Store in an airtight container in the fridge for up to 3 days.
- Do not freeze! The zucchini texture won’t hold.
- Want to bulk it up? Add chopped fresh herbs or crumbled feta before serving.
Nutrition Per 1 (ONE) Serving
Serving: 1 gCalories: 82.8 kcalCarbohydrates: 3.4 gNet Carbs: 2.4 gProtein: 1.3 gFat: 7.3 gSaturated Fat: 1.1 gFiber: 1 gSugar: 2.6 g
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This was light, refreshing, and surprisingly satisfying! The garlic and dill added so much flavor, and the texture of the zucchini was just right after chilling. A great little side dish!