A typical medium zucchini squash has only about 6 grams of carbs, making this veggie a great side to all of us low carb masters! That’s great news because zucchini fries are addictive in the best way. The recipe calls for 3 medium zucchinis (the green ones, in case you were wondering), each zucchini is probably about 2 cups, and a “typical” serving of zucchini is 1 cup. So that makes this recipe about 6 servings.
However, they’re so addictive that most of my family eats nearly an entire zucchini each. Plan accordingly, folks and enjoy with some of your very own ranch dressing dip!
Zucchini Fries
Ingredients
- 2 medium zucchini squash
- 1 tbs table salt
- 2 large eggs
- 1/2 cup ground almond meal
- 1/2 cup grated Parmesan cheese
- 1 tbsp Italian seasoning*
Instructions
- Cut zucchini into 3-inch lengths, then cut each piece into 9 fries.
- Place zucchini fries into a colander and sprinkle with salt.
- Let the zucchini pieces sit for at least 1 hour to remove excess liquid (don't refrigerate).
- Preheat oven to 425 F.
- Wipe the salt off of the zucchini with dry paper towels.
- Beat eggs in a shallow bowl.
- Mix almond meal, salt, Parmesan cheese, and Italian seasoning in a second shallow bowl.
- Dip each zucchini piece into beaten egg and roll in the almond coating.
- Line a baking sheet with parchment paper.
- Place coated fries on prepared baking sheet.
- Bake in the preheated oven for about 15 minutes.
- Turn zucchini over to cook evenly and continue cooking for another 10-15 min until crisp and browned.
Notes
*Italian Seasoning (makes 1 tbsp): 1 tsp dried oregno, 1/2 tsp dried basil, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp garlic powder