Do you ever sometimes just really, really want to have fries? But at the same time you also really, really want to stick true to your low-carb diet? I know it happens to me sometimes. And when it does, I whip up a batch of the zucchini fries in the recipe below. I'm not going to lie to you and tell you that they're exactly like potatoes. They're not. But I will tell you that they are incredibly delicious.
Slim zucchini sticks get a quick dip in egg before they're dipped into Parmesan - yes, that's right, Parmesan - and then baked in the oven. There's nothing to feel bad about here. You're not deep-frying them, and you're not dredging the zucchini in bread crumbs either. Just totally and completely guilt-free crunchy delights.
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Low Carb Baked Zucchini Fries
Cooktop Cove
Ingredients
1 zucchini, split in half and sliced into fry shapes
3 eggs, lightly beaten
1 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
3 eggs, lightly beaten
1 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 400 degrees Fahrenheit and grease a baking sheet.
2. Place the eggs into a shallow bowl. In a separate shallow bowl, place the Parmesan cheese, garlic powder, Italian seasoning, and black pepper. Mix well.
3. One by one, dip the zucchini fries into the egg, let the excess drip off, and then dredge the zucchini in the Parmesan mixture. As each zucchini is finished, place on the greased baking sheet. Repeat with remaining zucchini fries, laying them out in a single layer.
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4. Place the baking sheet in the preheated oven and bake for 10 minutes.
5. Remove from oven, flip each zucchini fry over and then place back in the oven for another 10 minutes.
5. Remove from oven, flip each zucchini fry over and then place back in the oven for another 10 minutes.