Keto Baked Parmesan Zucchini Fries (Print version)

Golden crispy zucchini fries with Parmesan coating, perfect low-carb snack or side.

# What you need:

→ Vegetables

01 - 2 medium zucchini (about 14 oz), cut into fry-shaped sticks

→ Coating

02 - 1 cup (3 oz) grated Parmesan cheese
03 - 1/2 cup (2 oz) almond flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Egg Wash

09 - 2 large eggs, beaten

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat.
02 - Cut zucchini into fry-shaped sticks about 1/2 inch thick. Pat dry with paper towels to remove excess moisture.
03 - Beat eggs in a medium bowl until combined.
04 - Combine Parmesan cheese, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper in a separate bowl.
05 - Dip each zucchini fry into egg wash, then coat thoroughly in Parmesan mixture, pressing gently to adhere.
06 - Place coated zucchini fries in a single layer on prepared baking sheet, ensuring pieces do not touch.
07 - Bake for 22-25 minutes, turning halfway through cooking, until golden brown and crispy.
08 - Serve immediately with keto-friendly dipping sauce if desired.

# Expert advice:

01 -
  • The crispy cheese coating creates that satisfying crunch you miss on low carb eating
  • They come together in under 40 minutes with ingredients you probably already have
02 -
  • Dry the zucchini pieces really well because any moisture will make the coating soggy instead of crispy
  • Don't crowd the baking sheet or they'll steam each other and never get that golden crunch
03 -
  • Use a rimmed baking sheet to catch any cheese that melts off and prevent smoking in your oven
  • If you don't have Italian seasoning just use equal parts dried oregano and dried basil

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