Keto Grilled Zucchini Rounds Dusted with Cinnamon – Simple, Sweet & Smoky

I know what you’re thinking… zucchini and cinnamon? Together? Grilled?

Yes. And it works.

Actually, it does more than just work. It hits that rare combo of sweet and smoky, light but satisfying, low-carb without tasting like someone forgot the carbs. If you’re eating keto, or just trying not to crash an hour after every meal, this is one of those weirdly addictive little things that sneak into your weekly rotation and never leave.

And the best part? You can make this with stuff you probably already have. No fancy gear. No 20-step process. Just a grill (or pan), some zucchini, a dash of cinnamon, and a few things from your spice rack.

Let’s get into it.

What Are These Zucchini Rounds, Exactly?

Think of them like grilled chips. Only softer, warmer, and a little more wholesome. They’re sliced into rounds (not too thin), grilled or pan-seared until they’re tender and slightly charred, then dusted with cinnamon—just enough to wake up the flavor without turning it into dessert.

They’re not too sweet. Not too salty. They sit somewhere in the middle where you could eat them next to grilled chicken, or on their own, straight from the pan.

Oh, and they’re keto-friendly, low-calorie, gluten-free, sugar-free, and just generally guilt-free. But the flavor doesn’t feel like it’s trying to make up for anything.

Quick Ingredient List

Here’s all you need:

• 2 medium zucchinis
• 1 tbsp olive oil or melted butter
• ½ tsp ground cinnamon
• ½ tsp salt (use less if you’re sensitive)
• Optional: a pinch of smoked paprika or cayenne pepper
• Optional: powdered erythritol or monk fruit sweetener (¼ tsp if you want it a bit sweet)

You can skip the sweetener if you’re not into the whole sweet-salty thing. But don’t skip the cinnamon. It’s the backbone here.

Picking the Right Zucchini

Not all zucchinis are created equal.

For this recipe, you want the ones that are:

• Medium-sized, not those massive ones with all the seeds in the middle.
• Firm to the touch, no soft spots or weird bends.
• Fresh, preferably not the ones that have been hiding in your fridge for a week.

If they squeak a little when you run your finger across the skin, they’re fresh enough.

The Slice That Matters

Thickness is key here.

You want slices that are about ¼ inch thick. If they’re too thin, they’ll burn or fall apart. Too thick, and they’ll stay soggy in the middle.

Use a sharp knife or a mandoline slicer (just don’t lose a fingertip). Try to keep them even so they cook at the same pace.

Step-by-Step: Grilling or Pan-Searing Zucchini Rounds 

Whether you’re using a grill, grill pan, or non-stick skillet, the process is almost the same. Here’s how to do it:

1) Preheat your pan or grill

Get it hot first. Medium-high is perfect. You want those slices to sizzle the moment they touch the surface.

If you’re using an outdoor grill, preheat it with the lid down for 10–15 minutes.

2) Toss the zucchini in oil and spices

In a big bowl, toss your zucchini rounds with:

• The olive oil (or melted butter)
• Salt
• Cinnamon
• Optional smoked paprika or sweetener

Mix gently so every piece gets coated but doesn’t break.

3) Lay them down flat

Don’t crowd the pan or grill. Lay each round flat with space around it. You want those edges to caramelize, not steam.

If you’ve got a small pan, cook in batches.

4) Cook for 2–3 minutes per side

Watch for grill marks or browning on the edges. Flip once and don’t press them down.

They should be fork-tender but not mushy. The outside should have a bit of bite.

5) Remove and rest

Let them cool on a wire rack or plate for a few minutes. Dust with a tiny bit more cinnamon right after cooking for extra flavor.

What They Taste Like 

You get that slightly bitter, nutty zucchini flavor up front, then the warm cinnamon hits you after. If you added sweetener, there’s this smoky-sweet balance that honestly feels like a cheat. It’s not a dessert, but it feels indulgent—like that moment when you eat something healthy and somehow don’t miss the junk.

The texture is also pretty satisfying. A little crispy at the edges. Soft in the middle. The cinnamon clings to the oil just enough to make every bite rich without being heavy.

What to Eat Them With

These little rounds are weirdly flexible. Here are some things you can do:

• Stack them next to grilled chicken or steak
• Layer them in lettuce wraps
• Use them like chips for keto-friendly dips
• Top with sour cream and chopped chives for a snack
• Serve cold from the fridge as a side salad

You could even make a sweet-and-savory bowl with these rounds, goat cheese, walnuts, and a drizzle of balsamic. It shouldn’t work. But it does.

Keto Notes: Why These Work

Let’s keep it simple.

• Zucchini is low in carbs. Around 3g of net carbs per cup.
• Cinnamon helps with blood sugar regulation (some studies say so, anyway).
• No added sugar or flour.
• You control the fat content—olive oil, butter, or ghee all work here.

These fit neatly into most keto macros. Snack, side dish, or lazy lunch—however you fit it into your day.

How I Enjoy these Zucchini Rounds: My Late-Night Fix

I started making these one night when I was half asleep and craving something crunchy. Chips were off the table, popcorn was gone, and I wasn’t about to bake a full keto dessert at 11 p.m.

Had two zucchinis, a dusty jar of cinnamon, and zero expectations.

Fifteen minutes later, I was eating them straight from the cooling rack like cookies. Made them again the next night. Added a little cayenne. Got fancy. Burned a few. Then nailed it.

Now it’s become one of those no-brainer recipes I make when I don’t want to think too hard about food but still want something that hits.

Tips to Not Mess It Up

• Don’t skip the oil. It helps the cinnamon stick and stops things from drying out.
• Don’t over-salt. Zucchini holds water. Salt too early or too much, and it turns soggy.
• Use medium heat. Too hot and they burn. Too low and they go limp.
• Don’t walk away. These cook fast. Two minutes can mean the difference between golden and blackened.
• Use fresh cinnamon. Old ground cinnamon loses its punch. Fresh = better flavor.

Want Them Crispier?

You can crank up the crisp factor if you:

• Bake them instead: Use a wire rack over a baking sheet. Bake at 400°F for 15–20 minutes, flipping once. You’ll get more crunch.
• Air fry them: 375°F for 8–10 minutes. Shake the basket halfway through.
• Pat them dry first: Zucchini is like a sponge. Blot slices with paper towels before cooking.

They’ll never be as crispy as chips, but the edges get nice and snappy with a little tweaking.

Storage & Leftovers

They’re best fresh, no question.

But you can store them in an airtight container in the fridge for 2–3 days. Don’t expect them to stay crisp, though. They’re softer the next day but still tasty cold.

I’ve been known to eat them straight out of the fridge with cream cheese on top. Zero regrets.

Variations That Don’t Ruin the Simplicity

Once you’ve made them once, it’s easy to switch things up without messing with the basic idea.

Some easy twists:

• Add a little nutmeg for more warmth
• Sprinkle parmesan before grilling (for a savory version)
• Try curry powder instead of cinnamon
• Use garlic powder + cinnamon (odd but good)
• Dust with cocoa powder + cinnamon and skip the salt for a sweet snack

There’s no law saying you can’t mess around with flavors. The zucchini’s mild enough to play with.

Why Make this?

It’s simple. It’s fast. It’s cheap. And it feels new.

Most keto recipes either overdo it or end up tasting like sad substitutes. But this one stands on its own. It’s not trying to be dessert. It’s not pretending to be chips. It’s just what it is.

A warm, spiced, low-carb snack or side dish that tastes like you knew what you were doing even if you didn’t.

Conclusion

Look, this isn’t going to win Bake Off. But if you’re tired of bland keto snacks or greasy fat bombs, these zucchini rounds bring something else to the table. They’re weird in the best way. Fast, a little sweet, a little savory, with just enough “what is this?” to keep it interesting.

Try it once. Adjust it how you like. Then make it again next week without thinking.

That’s how good recipes work.

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