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Crispy and cheesy baked zucchini fries coated with freshly grated Parmesan and Italian seasoning, served with a zesty lemon parsley aioli. A low-carb, gluten-free, and keto-friendly summer snack or appetizer.

Ingredients

Scale
  • 3 medium zucchinis, firm and fresh
  • 1 large egg (or 1 flax egg as a substitute)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • For the Lemon Parsley Aioli:
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced or 1/4 teaspoon garlic powder
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut each zucchini in half lengthwise, then in half again, then into quarters to yield about 16 fries per zucchini.
  3. Crack the egg into a small bowl and whisk lightly.
  4. In a separate bowl, combine the freshly grated Parmesan, garlic powder, and Italian seasoning.
  5. Dip each zucchini fry first into the egg wash, then roll it in the Parmesan mixture, pressing to adhere the coating.
  6. Lay the coated zucchini fries evenly on the prepared baking sheet.
  7. Bake for 25 to 30 minutes, flipping the fries halfway through baking (about at 15 minutes) to ensure even crisping.
  8. While fries bake, mix together mayonnaise, fresh lemon juice, minced garlic, and chopped parsley to make the lemon parsley aioli.
  9. Serve the hot, crispy zucchini fries immediately with the lemon parsley aioli for dipping.

Notes

Use medium-sized zucchinis that are firm and free of blemishes for best texture., Pat dry the zucchini slices before dipping into egg wash to help coating adhere better., Set up an assembly line for efficient coating: zucchini slices, egg wash bowl, Parmesan mixture bowl, baking tray., Use one hand for egg wash and the other for Parmesan to avoid clumping and mess., Zucchini fries are best enjoyed fresh and hot for maximum crunchiness; they soften as they cool., To reheat, warm fries in a 400°F (200°C) oven or air fryer for 5-7 minutes, flipping once; avoid microwaving to prevent sogginess., Optional: Add 1/2 cup gluten-free breadcrumbs or almond flour along with 1/2 cup grated Parmesan for extra crunch if desired., Air fryer method (not personally tested): cook at 400°F (200°C) for 8-10 minutes, flipping halfway through., Store cooled fries in an airtight container lined with paper towels in the fridge for 2-3 days; best eaten sooner due to moisture content.

Nutrition

Find it online: https://cozyovenkitchen.com/baked-zucchini-fries-gluten-free-low-carb/