Keto Zucchini Fritter Stack (Italy-Style) – Crispy, Cheesy & Totally Moreish

Some recipes don’t need a long intro. They win you over the minute you eat them.

This is one of those.

Zucchini fritters are nothing new in Italy,  almost every Nonna has her own version tucked away in an old notebook. But stacking them up like a messy little tower with melty cheese, garlicky sauce and fresh herbs? That’s just greedy. And honestly… a little brilliant.

Especially if you’re living the low carb life and still want food that feels like a treat.

So here it is,  my favourite Keto Zucchini Fritter Stack. No flour. No stress. Big flavour.

Perfect for lunch, dinner or that lazy Sunday when you want restaurant food without leaving your house.

What You’ll Need (Simple Stuff Only)

For The Fritters:

• 3 medium zucchini (grated)

• 2 eggs

• 1/2 cup grated parmesan

• 1/2 cup mozzarella (shredded)

• 2 tbsp almond flour (optional for extra crunch)

• 1 tsp salt

• Black pepper

• 1/2 tsp garlic powder

• Olive oil (for frying)

For The Sauce:

• 2 tbsp olive oil

• 2 cloves garlic (finely chopped)

• 1/2 cup tomato passata (or crushed tomato)

• Salt + pepper

• Few torn basil leaves (fresh is best)

For Stacking:

• Extra mozzarella slices (or burrata if you’re feeling fancy)

• Fresh basil

• Grated parmesan

Step 1: Prep Your Zucchini Like An Italian Grandma

Grating zucchini is easy. But if you don’t get that water out properly, you’ll end up with soggy fritters that flop like sad pancakes.

Grab your grated zucchini, throw in a good pinch of salt, and leave it in a strainer over the sink for 10 minutes.

Then squeeze it like you mean it, with your hands or a clean tea towel, until it’s dry like shredded grass.

Step 2: Mix Your Fritter Batter

Big bowl time. Add the squeezed zucchini, eggs, parmesan, mozzarella, almond flour (optional), garlic powder, salt and pepper.

Mix it up. It should look like a weird cheesy green mess. That’s perfect.

Step 3: Fry Baby Fry

Heat a pan with a little olive oil over medium heat.

Spoon little piles of your mix into the pan and flatten them a bit with the back of your spoon.

Cook 2-3 mins each side until golden and crispy. They should smell cheesy and amazing.

Pop them onto a plate with kitchen paper to catch the extra oil.

Step 4: Make That Quick Sauce

In the same pan, add olive oil and chopped garlic. Let it sizzle gently — don’t burn it.

Add passata, salt, pepper and basil. Simmer for 3-4 mins until it thickens a little.

That’s your sauce done.

Step 5: Stack Like A Boss

Grab a plate or small board. Start with a fritter, then a little sauce, then mozzarella, then another fritter… repeat like you’re building a tiny delicious tower.

Finish with sauce on top, extra cheese, parmesan rain and fresh basil.

If you want to melt the cheese properly — quick blast under the grill or in the oven works wonders.

What’s It Taste Like?

Think crispy edges, cheesy middles, garlicky tomato dripping down the sides, little pops of basil here and there. It’s messy. It’s fun. It feels like sitting outside in Italy on a warm night with a glass of something cold.

But it’s keto. So you feel kinda smug while eating it.

Extra Tips Nobody Tells You

• Don’t skip squeezing the zucchini, it’s the secret to crispy fritters.

• Want even more flavour? Add a little chopped prosciutto to your batter.

• No almond flour? No stress. Leave it out.

• Not strict keto? Throw some burrata on top. Thank me later.

• Fresh basil beats dried every time.

How To Store It

Honestly, these fritters are best fresh. But if you’ve got leftovers (doubtful), keep them in the fridge up to 2 days. Reheat in a dry pan so they crisp back up.

Don’t microwave. Trust me.

The Vibe Of This Recipe?

Lazy Italian summer meets “I’m watching my carbs.”

It’s simple food that feels kinda fancy without the effort. No blender. No complicated ingredients. Just zucchini, cheese, garlic and love (plus a bit of oil because… Italy).

Great for when:

• You want to impress but CBA cooking for hours.

• You miss pizza but still want to fit your jeans.

• You bought too many zucchini at the market (it happens).

• You’re feeding people who think keto food is boring (this will shut them up real quick).

Conclusion

You know those recipes you end up making on repeat because they just work? This is one of mine.

Every time I make it,  I tell myself, this is the last time for a while. And then the next week I’m grating zucchini again like a fool because I miss that crispy-cheesy-saucy magic.

So yeah… if you try it once? Don’t say I didn’t warn you.

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