Parmesan Crusted Baked Zucchini Fries

April 15, 2016

Parmesan Crusted Baked Zucchini Fries


It’s important to me that you guys know that not every single zucchini I lay my hands on is turned into zoodles.
Sure I make A LOT of zoodles but I actually make a lot of other cool stuff with zucchini, such as patties, fritters, parmesan bake, crisps. Just to name a few.
Saying that I make only zoodles with zucchini it’s simplistic at best. And I don’t accept it.
To prove you wrong today I made some very yummy Parmesan Crusted Baked Zucchini Fries.
These are incredibly good. No like seriously incredibly good.
Not to mention low-carb and completely gluten-free.
Which means you can splurge on their cheesy, garlicky goodness and not feel guilty at all.

Making Parmesan Crusted Baked Zucchini Fries


Zucchini sticks dipped in egg and coated in parmesan+almond+seasoning -> awesomeness.
Super light and crispy, with a great crunch. They’re so yummy, it’s almost impossible to stop eating them.
They can be used for appetizer or part of the main course.
Would you believe me if I tell you that they’re awesome even when they’re cold?
You’d better because that’s the truth.
Dip them in ranch, marinara sauce, or even my healthy ketchup recipe for an even awesome experience.

Parmesan Crusted Baked Zucchini Fries


Super easy to make, virtually guilt free, and a totally painless way to get your veggies. One of those win-win-win situations!

Parmesan Crusted Baked Zucchini Fries                                                                                   Print this recipe!

Ingredients
Serves 4 as a side

2 medium zucchini
2 eggs
1 tablespoon fine grain salt
½ cup almond flour
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning (make your own seasoning with this recipe)
½ teaspoon garlic powder

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
Cut zucchini into 3-inch length, then cut each piece into 9 fries. Place zucchini into a colander and sprinkle with salt. Let zucchini drain for at least 30 minutes up to 1 hour to remove excess liquid.
Beat eggs in a shallow bowl.
In another bowl mix almond flour, Parmesan cheese, and Italian seasoning.
Rinse salt off zucchini and pat dry with paper towels.
Dip each zucchini piece into beaten eggs and roll in almond coating. Place coated zucchini fried on the prepared lined baking sheet.
Bake in the oven, turning halfway through cooking time, for about 25 minutes or until the coating is golden brown.

Nutrition facts

One serving yields 188 calories, 14 grams of fat, 5 grams of carbs, and 12 grams of protein.

9 comments:

  1. Omg, these look and sound delicious.
    Tenz
    www.shesabouthatlife.com
    xxxx

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  2. Love that these are baked Mike, another great recipe celebrating a veggie.

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  3. These look amazing!!!
    http://www.99percentlifestyle.com/

    ReplyDelete
  4. What a fun way to make a veggie appetizer!
    Kari
    www.sweetteasweetie.com

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  5. YES - love zucchinis, no matter how you cook them. Zucchini fries and chips are my favorite though. :)

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  6. I'm bookmarking this for when my zucchini plants are out of control this summer as a great way to use up lots of it!

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  7. Thanks for valuable great article.I am a Clinical Social Worker registered with the Ontario College of Social Workers and Social Service Workers and a member of the Ontario Association of Social worker. counselling sudbury

    ReplyDelete
  8. Happy Friday! Just letting you know I featured this recipe today for my weekly Low-Carb Recipe Love on Fridays post. (I also leave these comments so that months from now if I spot this recipe again I can tell I have already featured it, lol!) Hope a lot of my readers will click over and try the recipe.

    ReplyDelete