Soft and slightly crispy grilled zucchini slices, lightly dusted with cinnamon. A quick, low-carb keto snack or side dish that’s both sweet and savory. Great for snacking or serving with meals.
2 medium zucchinis
1 tbsp olive oil or melted butter
½ tsp ground cinnamon
½ tsp salt
Optional: ¼ tsp powdered monk fruit or erythritol (for a hint of sweetness)
Optional: a pinch of smoked paprika or cayenne pepper
Slice zucchini into ¼ inch thick rounds.
In a bowl, toss slices with oil, cinnamon, salt, and any optional spices or sweetener.
Heat a grill, grill pan, or non-stick skillet over medium-high heat.
Lay zucchini slices flat in the pan or on the grill, spaced apart.
Cook for 2–3 minutes on each side, until soft with light browning or grill marks.
Remove and sprinkle with a little more cinnamon if desired.
Let cool for a few minutes and serve warm or cold.
Best served fresh but can be stored in the fridge for 2–3 days.
For extra crisp, pat slices dry before cooking.
You can also bake or air fry these for different textures.
Adjust seasoning to taste.