Description
Baked Zucchini Fries are a crunchy, flavorful alternative to traditional fries, perfect for anyone looking for a low-carb, gluten-free snack or side dish. Coated in a savory blend of parmesan cheese, almond flour, and herbs, these oven-baked fries deliver a crisp exterior with a tender zucchini center. They’re quick to prepare, family-friendly, and ideal for dipping into your favorite low-carb sauce.
Ingredients
- 2 medium zucchini
- 2 large eggs
- ½ cup grated parmesan cheese
- ¼ cup almond flour
- 1 teaspoon Italian seasoning
- 1½ teaspoons dried parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Whisk eggs in a small bowl until fully combined.
- In a separate bowl, mix parmesan cheese, almond flour, Italian seasoning, parsley, salt, and pepper.
- Cut zucchini into evenly sized wedges or sticks.
- Dip each zucchini piece into the egg mixture, then coat well in the parmesan mixture.
- Arrange zucchini fries in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Remove from oven and serve warm with low-carb tomato sauce or preferred dip.
Notes
- Serve immediately for the crispiest texture.
- Pair with low-carb marinara, garlic aioli, ranch, or yogurt-based dips.
- For extra crunch, broil for 1–2 minutes at the end of baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to restore crispiness; avoid microwaving.