GF Gluten-Free VG Vegetarian NF Nut-Free

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!

Prep: 20 minsCook: 20 minsTotal: 40 mins
Servings: 6 1x


  • 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


  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.


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

© The Toasted Pine Nut