Description
Crispy zucchini fries coated with cheese, perfect as a keto and gluten-free snack or side.
Ingredients
Scale
- 2 medium zucchinis (about 10 ounces)
- Few pinches of salt
- 1 egg
- 3/4 cup freshly grated parmesan cheese (finely grated)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Rinse zucchinis, trim the ends, and cut each zucchini in half lengthwise, then cut each half into thinner spears, totaling 16 spears per zucchini. Lightly season with salt and dry with a paper towel.
- In a shallow bowl, whisk the egg. In another bowl, combine freshly grated parmesan, garlic powder, and red pepper flakes if using.
- Dip each zucchini spear in the whisked egg, shake off excess, then roll in the parmesan mixture and place on the baking sheet.
- Bake for approximately 20 minutes or until golden brown. Serve immediately with your favorite dipping sauce.
Notes
Serve warm for the best texture. Cool completely before storing in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 fries
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg