This is the best summer zucchini recipe that you’ve never even heard of. I call these new dumplings “bikini zucchini gyoza”.

Essentially, they’re gyoza wrapped with a zucchini bikini. And– oh baby!– they’re sizzling hot!

If you’re a lover of food in dumpling form like I am– I know I’m speaking directly to your heart. I could eat Japanese gyoza or Chinese potstickers every day.

If you’re someone who sticks to a healthy diet like me, we all still crave the foods we love, right?

Traditional gyoza are carb heavy. But these super healthy gyoza are low carb, keto-friendly, and can be easily made gluten-free. You can eat them to your heart’s content and still be able to wear your bikini this summer!

Jump to the recipe

lotus root recipe

When Life Gives You Zucchini, Make Dumplings (said no one)

I started working on this recipe in the beginning of summer. Right now, zucchini are on sale at every supermarket that I go to in Tokyo.

If you’re a home gardener, I’m sure you can relate to having zucchini coming out of your ears.

When I was growing up, I remember my Grandma Mary and Aunt Cathy baking zucchini bread every summer.

That’s good stuff, but you can only eat and give away so much zucchini bread, especially if you follow a low carb diet like me.

So what do you do when you still have zucchini coming out of your ears after you’ve baked your zucchini bread?

Try out a new zucchini recipe for gyoza dumplings! I can tell you right now, your family and neighbors are going to worship you– “The Bikini Zucchini Gyoza Goddess”.

Accidental Zucchini Recipe: Pan-fried Dumplings

This is my second low carb alternative recipe for gyoza. Find my first recipe for daikon radish gyoza here.

You can tell by my effort how much I like gyoza.

Small apartments in Japan typically don’t come with ovens. I bought a small oven specifically so I could create this recipe.

Like almost all of my recipes, these gyoza turned out awesome all by accident.

After baking them in my new oven, I put them in a frypan to make sure the insides were fully cooked. That’s how they turned out nicely browned on the outside, just like traditional pan-friend gyoza in Japan.

Below, I’ll explain how to bake the gyoza and get them that nice, golden brown color in your frypan.