Baked Zucchini Fries With Parmesan KETO, LOW CARB Recipe

This healthy twist on zucchini fries blends almond flour and Parmesan with flavorful garlic and onion powders for a guilt-free, tasty treat. Although not as crispy as traditional varieties, it offers a satisfying crunch and rich taste. Enjoy the perfect balance of savory spices and wholesome ingredients in every bite.

I’ve been working on a tasty, healthy twist on classic fries using 2 medium zucchinis cut into fries, 2 large eggs beaten, 1/2 cup almond flour, and 1/2 cup grated Parmesan cheese mixed with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and black pepper. I like how this recipe keeps the nutritional value high while reducing carb and sugar intake.

The almond flour helps add some healthy fats and low carb energy while Parmesan cheese brings in protein and calcium. This dish fits perfectly with other gluten free recipes for dinner and healthy zucchini ideas I’ve tried before.

If you prefer a crispier texture and you’re not strictly keto, you can always add bread crumbs and spray the fries with cooking spray for extra browning. I know its not as crispy as some recipes but I love that it’s a balance of taste and nutrition.

Why I Like this Recipe

I really like this recipe because it’s healthy while still satisfying my cravings for something tasty. I appreciate that it doesn’t rely on bread crumbs so it feels a bit lighter and more nutritious even though it isn’t as crispy as usual fries. I also love how easy it is to make, the steps are simple enough that I don’t get too confused even if I mess up sometimes. Another thing that gets me is the fact that it’s super customizable; if I ever want that extra crunch, I can always toss in some breadcrumbs and spray it with a little extra cooking spray. Overall, it just fits perfectly into my style of enjoying food without feeling guilty afterwards.

Ingredients

Ingredient Quantities

• 2 medium zucchinis, cut into fries
• 2 large eggs, beaten
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt, to taste
• Black pepper, to taste
• Cooking spray (optional for extra browning)

How to Make this

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.

2. Wash and cut the two medium zucchinis into fries.

3. In a shallow bowl, beat the two large eggs.

4. In another bowl, combine the 1/2 cup almond flour, 1/2 cup grated Parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and black pepper.

5. Dip each zucchini fry in the beaten eggs, then coat them in the almond flour mixture until evenly covered.

6. Arrange the coated zucchini fries on the prepared baking sheet in a single layer.

7. If you want extra browning, lightly spray the fries with cooking spray.

8. Bake in the preheated oven for about 20 to 25 minutes, flipping them halfway through so they bake evenly.

9. Once they are golden around the edges, take them out and let them cool slightly before serving.

Equipment Needed

1. An oven to preheat and bake the zucchini fries
2. A baking sheet to arrange the fries on
3. Parchment paper to line the baking sheet
4. A sharp knife to cut the zucchinis into fries
5. A cutting board for safe cutting
6. A shallow bowl to beat the eggs with a fork or whisk
7. A mixing bowl to combine the almond flour, Parmesan, and the spices
8. A spatula or a pair of tongs to flip the fries halfway through baking
9. A cooking spray bottle if you want extra browning on the fries

FAQ

Baked Zucchini Fries With Parmesan KETO, LOW CARB Recipe Substitutions and Variations

• If you’re out of eggs, you can whip up a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Just let it sit for about 5 minutes to thicken.
• Instead of almond flour, try using coconut flour; though its super absorbent, so you’ll only need about 1/4 cup and extra liquid to get the right texture.
• If you don’t have Parmesan, Pecorino Romano or Asiago can work just as well to give that sharp, salty kick.
• No garlic powder? Minced fresh garlic is a great stand-in – use about one clove per recipe.
• For onion powder, you can use dehydrated onion flakes or even a bit of finely minced fresh onion for a similar flavor.

Pro Tips

1. Try salting your zucchini pieces ahead of time to draw out extra moisture. Let ’em sit in a colander for about 10 minutes then pat ’em dry with paper towel before you dip them in egg. This helps in getting them extra crispy.
2. Make sure your oven is really preheated and even consider pre-warming your baking sheet with the parchment paper on it. That way, when the zucchini hits the hot surface, it starts browning right away.
3. When you’re flipping the fries midway through, handle ’em gently. If you mess ’em up, you might lose that nice, even coating you worked hard on.
4. If you feel adventurous and wanna kick up the flavor, don’t be afraid to add a pinch of extra spices like smoked paprika or a hint more garlic powder into your dry mix. Sometimes a little tweak can really change the game.