Parmesan-Crusted Zucchini Fries

These zucchini fries are coated in Parmesan and baked until golden. They’re a satisfying low-carb and gluten-free alternative to traditional fries.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 144kcal

Preheat the oven to 425°F. Line a rimmed baking sheet with heatproof parchment paper.
In a shallow bowl, beat the egg with a fork.
In another bowl, mix the grated Parmesan, garlic powder, paprika, and cayenne pepper.
Trim the zucchini ends. Cut each zucchini in half crosswise, then cut each part in half lengthwise. Cut each of these parts into three or four fry-shaped strips. Each zucchini should yield 12-16 fries, depending on its size. Blot the zucchini strips dry with paper towels.
Dip each zucchini strip in the beaten egg and then dredge it in the seasoned Parmesan, gently pressing to help the coating adhere. To prevent a sticky mess, use one hand for the egg and the other hand for the Parmesan
Place the coated zucchini strips on the prepared baking sheet, arranging them in a single layer.
Bake the fries in the preheated oven until golden brown, for about 15 minutes per side. When turning them, do so carefully so as not to disturb the coating. Slide a small spatula underneath each fry and gently release it from the pan, then use your hands to gently place it back in the pan, flipping it.
Serve immediately, with a dipping sauce if desired.

Please use young, firm zucchinis with dense flesh and lower water content. Large, watery zucchinis will yield soft fries - still delicious, but soft. Some zucchinis are 12 ounces - that’s too big. You want them to be 6-8 ounces each. Zucchini also gets more watery and mushy the longer it’s stored in the fridge.
Even firm zucchinis will yield relatively tender fries. Don't expect these fries to be crispy - certainly not as crispy as traditional fries made with potatoes. They lack the starch needed to make them truly crispy.
The peel is dark green and pretty, and it's thin enough that it won't interfere with eating the fries. The peel also helps with the fries' texture. Removing it makes the strips softer and mushier.
Zucchini fries are best enjoyed fresh. But if you must, you can keep the leftovers in an airtight container in the fridge for up to four days. Place them on paper towels to absorb any extra moisture and replace the paper towels daily. Reheat the fries uncovered in a 350°F oven until heated through. Reheating them in the microwave will make them soggy. I don't recommend freezing the leftovers.