Parmesan Crusted Zucchini Fries
Keto Zucchini Fries are crusted with parmesan cheese and baked to perfection! They make a perfect low carb and gluten free snack!

Do you guys have those recipes that you’re dying to make and it’s on your list for a good year until finally one day you’re like HOT DAMN, let’s do this. That is me with these zucchini fries. Ever since I made…

THESE coconut crusted green beans. And, THESE cheesy green beans, I’ve been wanting to switch it up try some zucchini fries. But, not just ANY zucchini fries. I want those remind me of mozzarella sticks Italian seasonings kind of zucchini fries. Ugh my stomach is growling just thinking about it.

Anyway, this morning I woke up and ran to my grocery store. As I perused the zucchini, I noticed there were the cutest little zucchini and I thought to myself, well those would be perfect for zucchini fries. So, I loaded my basket and went on my way.

Aside from these being a really fun appetizer or yummy side dish, I’ve been on the quest for healthy snacks lately and I think these really fit the criteria. They’re super flavorful, they’re crunchy but a bit juicy on the inside, AND they’re perfect for mid-afternoon snacking.

Ingredients to make these keto zucchini fries:

  • zucchini
  • sea salt
  • eggs
  • grated Parmesan cheese
  • Italian seasoning
  • onion powder
  • ground mustard
  • marinara sauce for dipping

How to make keto zucchini fries:

First off, if you have large zucchini, you only need two or so. I had smaller zucchinis so I used 4. Cut the ends off the zucchini and then cut them in half. Cut each half into 8ths. I cut them in half, then each half in half, then each quarter in half, if that makes sense. So, they’re wedges 🙂

Place the wedges in a metal strainer in the sink. Sprinkle with salt and let them sit for a few minutes.

In one bowl, whisk the egg. In another bowl, stir together the Italian seasoning, onion powder, ground mustard, and grated Parmesan cheese. Set half of the cheesy seasoning aside and add it to the bowl as needed.

Pat the zucchini wedges dry, then dip them in the egg and coat them in the cheesy seasoning. I found it easiest to use one hand to grab the zucchini and dip it in the egg and then drop it in the Parm bowl. Then, use another hand to coat it in the cheesy topping and place it on a lined baking sheet.

Bake in the oven for 20 minutes. Serve hot with a side of marinara sauce.

Parmesan Crusted Zucchini Fries

More zucchini recipes to try:

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Parmesan Crusted Zucchini Fries


Description

Keto Zucchini Fries are crusted with parmesan cheese and baked to perfection! They make a perfect low carb and gluten free snack!


Scale

Ingredients

  • 4 small zucchinis
  • sprinkle with sea salt
  • 2 eggs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • marinara sauce for dipping

Instructions

  1. Preheat oven to 400F.
  2. Cut the ends off the zucchini and then cut them in half.
  3. Cut each half into 8ths. I cut them in half, then each half in half, then each quarter in half, if that makes sense. So, they’re wedges 🙂
  4. Place the wedges in a metal strainer in the sink.
  5. Sprinkle with salt and let them sit for a few minutes.
  6. In one bowl, whisk the eggs.
  7. In another bowl, stir together the Italian seasoning, onion powder, ground mustard, and grated Parmesan cheese.
  8. Set half of the cheesy seasoning aside and add it to the bowl as needed.
  9. Pat the zucchini wedges dry, then dip them in the egg and coat them in the cheesy seasoning. I found it easiest to use one hand to grab the zucchini and dip it in the egg and then drop it in the Parm bowl.
  10. Then, use another hand to coat it in the cheesy topping and place it on a lined baking sheet.
  11. Bake in the oven for 20 minutes.
  12. Serve hot with a side of marinara sauce.

Notes

Serving: Calories 141; Fat 10.2g (Sat 5.7g); Protein 9.5g; Carb 6.4g (net carb 4.9g); Fiber 1.5g; Sodium 415mg

Enjoy!! xo