Keto Baked Parmesan Zucchini Fries (Printable version)

Golden baked zucchini fries with crispy Parmesan coating. Perfect low-carb snack or side.

# List of ingredients:

→ Vegetables

01 - 2 medium zucchini, cut into fry-shaped sticks

→ Coating

02 - 1 cup grated Parmesan cheese
03 - 1/2 cup 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 the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - Cut the zucchini into fry-shaped sticks, about 1/2 inch thick. Pat dry thoroughly with paper towels to remove excess moisture.
03 - Beat the eggs in a medium bowl until well combined.
04 - In a separate bowl, combine the Parmesan cheese, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Mix thoroughly.
05 - Dip each zucchini fry into the egg wash, allowing excess to drip off. Press firmly into the Parmesan mixture to coat evenly on all sides.
06 - Place the coated zucchini fries in a single layer on the prepared baking sheet, leaving space between each piece to ensure even crisping.
07 - Bake for 22-25 minutes, flipping halfway through cooking, until golden brown and crispy.
08 - Serve immediately while hot, optionally with a keto-friendly dipping sauce such as sugar-free marinara, ranch, or aioli.

# Expert Advice:

01 -
  • They hit that perfect crispy outside, tender inside texture that makes fries so addictive without the heavy carb crash
  • The Parmesan coating creates this incredible savory crunch that makes you forget you're eating vegetables
02 -
  • Drying your zucchini thoroughly is the difference between soggy fries and amazing ones
  • That final minute or two under the broiler creates the most incredible crunch
03 -
  • If you're using coconut flour instead of almond, cut it down to 1/4 cup or the coating will be too dry
  • Room temperature zucchini holds the coating better than cold from the fridge

Go back