Zucchini Fries Recipe (Low Carb Parmesan Baked Zucchini Fries)

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Have you ever made low carb baked zucchini fries? If you haven’t… oh my gosh, you need to. Maybe I’m a bit biased about how excited I am about these gluten-free Parmesan zucchini fries, but I’m pretty sure it’s more than the fact that I’ve been missing “real food” over this past week.

The reason for that is, my husband and I just got back from a wonderful beach retreat in Punta Cana, Dominican Republic. It felt amazing to just relax! The food was quite good, but as is usually the case in a primarily buffet setting, it was extremely bland to account for varying palates.

Honestly, I have a hard time understanding how such bland food can be anyone’s idea of delicious, but they are probably staying on the safe side. Apparently “somewhat edible” for everyone is what they are going for, even if that means “boring” for most.

For the reason of food alone, I admit I was a bit excited to get back. Who knew one could miss even the basics (salt and pepper) so much? Needless to say, sprinkling them on food after it’s done cooking is not even remotely the same. Not to mention other spices.

My spice rack was a nice, warm welcome back home.

The other thing I missed? Parmesan cheese! For some reason the only cheeses they had were bland and mushy. Who wants that? I knew I had to immediately incorporate a rich Parmesan into a new oven baked zucchini fries recipe.

The resulting creation? Crispy, low carb, baked Parmesan zucchini fries!

As I mentioned in my last post, I know summer squash isn’t exactly in season right now, but my local Costco still has a fresh batch, so I’m taking advantage while I can. For this recipe, I got the zucchini extra crispy by breading it in Parmesan cheese mixed with garlic powder and black pepper.

I have to say, I’ve made healthy low carb zucchini fries with all kinds of breading, but this Parmesan one is my absolute favorite. The coating gets super crispy in the oven, which is fantastic. Who wouldn’t love crispy zucchini fries? Besides, the Parmesan cheese flavor is to die for.

If that wasn’t reason enough to make this zucchini fries recipe, I can’t go without mentioning how incredibly simple it is. You need just five ingredients! You might even have them on hand right now.

My favorite dipping sauce for these low carb baked zucchini fries is organic marinara. Parmesan cheese and tomato sauce are such a classic combination – can’t go wrong with that. I also think they are awesome with dijon mustard, but maybe that’s just me. Any dipping sauce works, really.

Everything is better with dipping sauce!

Truthfully, these particular crispy baked zucchini fries are so good that the dipping sauce is totally optional. The Parmesan cheese and garlic powder provide so much flavor that nothing else is needed. (Later edit: I think these go perfectly with my spicy appetizer dipping sauce!)

How do you like your low carb zucchini fries? Plain or dipped in a sauce? Let me know!

And if you’re not sure how to make crispy baked zucchini fries, don’t worry. It’s so easy! Here, I’ll show you…

Zucchini Fries Recipe (Low Carb Parmesan Baked Zucchini Fries):
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Zucchini Fries Recipe (Low Carb Parmesan Baked Zucchini Fries)

These gluten-free, low carb baked zucchini fries have a crispy Parmesan coating. They're healthy and so easy to make. Only 5 ingredients!

Servings	Prep Time	Cook Time
servings	10 minutes	15 minutes

Zucchini Fries Recipe (Low Carb Parmesan Baked Zucchini Fries) These gluten-free, low carb baked zucchini fries have a crispy Parmesan coating. They're healthy and so easy to make. Only 5 ingredients! Servings Prep Time Cook Time servings 10 minutes 15 minutes

Ingredients

• 2 medium Zucchini
• 3/4 cup Grated parmesan cheese
• 1 large Egg
• 1/4 tsp Garlic powder
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 425 degrees F. Line and lightly grease a baking sheet.
2. Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 inches long and 1/2 inch thick.
3. Prepare two shallow bowls - one with eggs and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching.
4. Bake for about 15-20 minutes, flipping the fries and rotating the pan halfway through, until golden and crispy.

Notes

Nutrition Facts

Amount Per Serving

Calories 213 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 21g 42%

Vitamin A 5%

Vitamin C 28%

Calcium 56%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 3g

*One serving is 8 zucchini fries, about 4" long each.

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Want more low carb, gluten-free ideas for appetizers? Try these:

Cajun Low Carb Onion Rings (Paleo, Gluten-free)

Cheese Chips with Chipotle Copycat Guacamole (Low Carb, Gluten-free)

Crumbed Mushrooms with Pistachios & Caper Dip (Paleo, Low Carb)