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Keto Bacon Wrapped Zucchini Spears - Crispy, Savory, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Medium zucchini: 3–4, firm and not oversized (smaller zucchini have less water and better texture).
  • Bacon: 12–16 slices, thin-cut for faster, crisper results.
  • Olive oil or avocado oil: 1–2 teaspoons, just enough to lightly coat the zucchini.
  • Garlic powder: 1 teaspoon.
  • Onion powder: 1/2 teaspoon.
  • Smoked paprika: 1 teaspoon for a smoky note (optional but great).
  • Black pepper: 1/2 teaspoon, freshly ground.
  • Kosher salt: Use lightly—bacon is already salty.
  • Fresh parsley or chives: For garnish (optional).
  • Dipping sauce (optional): Ranch, garlic aioli, or a keto-friendly spicy mayo.

Method
 

  1. Prep the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment and place a wire rack on top if you have one. This helps the bacon crisp evenly.
  2. Cut the zucchini: Trim ends, slice each zucchini in half crosswise, then into quarters lengthwise to make spears. Pat dry with paper towels to remove moisture.
  3. Season: Toss spears with a light drizzle of oil. Sprinkle garlic powder, onion powder, smoked paprika, and black pepper. Add a small pinch of salt only if needed.
  4. Wrap with bacon: Wrap each spear with one slice of thin-cut bacon, slightly overlapping as you spiral to cover most of the zucchini. Tuck the ends under or place seam-side down.
  5. Bake: Arrange on the prepared rack or sheet, leaving space between. Bake for 22–28 minutes, turning once halfway, until the bacon is browned and crisp and the zucchini is tender.
  6. Optional broil: For extra crispness, broil 1–2 minutes at the end. Watch closely to avoid burning.
  7. Rest and garnish: Let sit 3–4 minutes so the bacon firms up. Garnish with chopped parsley or chives.
  8. Serve: Plate with your favorite keto-friendly dip like ranch or garlic aioli.