World · Keto
Baked Zucchini Fries
Zucchini sticks coated in a parmesan-almond-flour crust and oven-baked until golden and crisp. Pairs with burgers, steaks, or a simple aioli for dipping.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Serves
- 4
4g Net carbs
7g Protein
10g Fat
140 Calories
Per serving
Ingredients
- 400g (2 medium) Zucchini, cut into thick fries (3-inch x 1/2-inch)
- 60g (1/2 cup) Blanched almond flour
- 50g (1/2 cup) Grated parmesan cheese
- 1 Large egg, whisked (egg wash)
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1/2 tsp Dried oregano
- as needed Olive oil spray (or 1 tbsp olive oil)
- to taste Fine sea salt and black pepper
Method
- Preheat the oven to 425°F (220°C). Line a baking tray with parchment.
- Mix almond flour, parmesan, garlic powder, paprika, oregano, salt, and pepper in a shallow bowl.
- Whisk the egg in another shallow bowl.
- Working in batches, dip the zucchini fries into the egg, then dredge in the almond-parmesan coating until evenly coated.
- Arrange in a single layer on the tray, leaving space between each. Spray (or drizzle) with olive oil.
- Bake 18-22 minutes, flipping once halfway, until deeply golden and crisp at the edges.
- Serve hot with a low-carb dip — sugar-free ketchup, aioli, or ranch.
You might also like
1,750+ keto recipes from around the world, in your pocket.
