Zucchini fries! Which if I’m being honest taste nothing like actual fries, but come on. Did you really expect them to? They are however breaded, in low-carb delicious parmesan cheese and spices, and they’re nice and crispy on the outside (like a good fry should be!), and if you slice them thin enough than you don’t get any of that cooked zucchini softness.
I’ve only recently become a fry girl. I mean, I’ve always liked fries (the thin and crispy ones, not the fat and mushy ones), but in the last year I’ve actually started craving them. A lot. Like, can I get a side of fries with my salad, craving.
But we all know that fries just aren’t good for ya. Period. Dress em’ up or dress em’ down, they’re still a cheat day meal. So when I thought about doing zucchini fries I knew that I wasn’t going in to create the exact healthy replica of a fry, but to try and take the best parts of the fry and apply it to the strips of zucc’s.
One big thing I was worried about was that they wouldn’t get crunchy enough. I use almond flour now and it just doesn’t crisp up and bread as well as all-purpose floor or bread crumbs. Which is fine in 99% of my meals, because I don’t really try and bread things too much, but I needed these faux-fries to be crispy.
As luck would have it I was chatting with a friend one afternoon (hey, Mark!) and he used to own his own restaurant, and as I was telling him about my almond flour dilemma he gave me a pro-tip: coat the zucchini in almond flour, then egg, then the Parm seasoning. The almond flour will help the egg stick to the zucchini, which in turn will help the season stick to the egg. And guys, this is the key.
These zucchini’s crisped up so so good. It almost reminded me of when you get fried dill pickle spears, except you know, without all the extra fat, calories and carbs in the breading.
I also think this breading would go great on chicken, pork chops, or fish, as well a vegetables. Do you have a favorite low-carb breading? I’d love to hear about it and give it a try!
Low Carb Parmesan Zucchini "Fries"
Thinly sliced zucchini make excellent crispy fry strips for a healthy and fun snack.
- 2 large zucchinis cut into “fry” strips
- 1.5 c. Almond flour
- 2 eggs
- 1.5 c. Grated Parmesan
- 2 tbsp. Garlic powder
- 1 tbsp. Salt
- 2 tsp. Pepper
- 2 tsp. Onion powder
Place your town oven rack at the highest ‘shelf’ in the over and preheat oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
Take three bowls or dipping trays and put the almond flour into the first one, whisk the eggs into the second one, and combine the parmesan, garlic powder, salt, pepper and onion powder in the third one.
Roll the zucchini fries in the flour on all sides, then take each piece of almond flour-covered zucchini and dip in egg, than in the parmesan mix to “bread”. Place each piece on the greased baking sheet. NOTE: The egg will sort of goop together, so let any excess egg fall off the zucchini and back into the dish before dipping in the parmesan mix.
Bake the zucchini fries for 20 minutes, than flip each piece and bake for another 10 minutes or until golden, crispy brown.