Baked Zucchini Fries

Those baked zucchini fries are ultra cheesy and flavorful with freshly grated Parmesan cheese and an Italian spice mixture. They’re additionally gluten-free, low-carb and keto-friendly for a scrumptious, healthful snack recipe.

It’s zucchini season! certainly one of my favored seasons of the year due to the fact I’m barely enthusiastic about all things zucchini. As a gluten-free gal, zucchini is my “go to” after I’m search for a pasta alternative or even tortilla replacement. It’s such a flexible vegetable. just take a short have a look at my Zucchini Pasta with Lemon Garlic Shrimp, Zucchini Noodle Caprese and Taco stuffed Zucchini Boats.


zucchini fries

  • 2 medium zucchini
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian spice

lemon parsley aioli (optional)

  • 1/2 cup mayonnaise
  • 1 lemon, juicedA
  • 1 garlic clove, minced
  • 1 tbsp, finely chopped parsley
  • salt and pepper


  1. Preheat the oven to 425 stages Fahrenheit and line  baking trays with parchment paper.
  2. Slice the zucchini in half, then half of once more, then into quarters. You have to have sixteen slices according to zucchini.
  3. Crack the egg in a small bowl or box and lightly beat it.
  4. add the parmesan and spices to a separate bowl or box and stir to mix.
  5. Dip a slice of zucchini within the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini within the cheese and transfer to the baking tray. Repeat this procedure until all zucchini are coated.
  6. Bake for 25-30 minutes, flipping halfway via at the reduce facet. Serve without delay.
  7. To make the elective lemon parsley aioli, add all substances to a small bowl and stir together.

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