Crispy baked keto zucchini fries are made with just 5 ingredients! This easy low carb zucchini fries recipe is easy to make and pair well with many main dish recipes. Parmesan Zucchini fries are the perfect side dish for a weeknight dinner.
Baked Keto Zucchini Fries
If you are looking for a healthier option to potato french fries then look no further then baked zucchini fries. These zucchini fries are coated with parmesan cheese and almond flour to gives the perfect crispy crust. These parmesan zucchini fries were a big hit with my family the first time I made them and I knew I had to share them with all of you.
Making zucchini fries is not something that is new for us. I have been making fries out of veggies other than potatoes for a long time. We love sweet potato fries in our house but when I wanted to switch to a low carb diet I knew that potatoes and sweet potatoes were higher in carbs then I wanted. I went to my trusty baked zucchini fries recipe that I have used for years and changed it up a bit to make it fit my low carb diet.
Easy Zucchini Recipes
- Zucchini Lasagna
- Sheet pan steak and zoodles
- Pizza zucchini Bites
- Homemade Zoodles
- Chicken Bacon Ranch Zucchini Boats
What are Zucchini Fries?
Zucchini Fries are slices of zucchini that are coated with a breading (we use almond flour and parmesan cheese for the breading on these) and then baked in the oven. They are a low carb healthier option to traditional french fries.
Zucchini is naturally low in carbs which makes it perfect for making fries out of zucchini. I coated them with parmesan cheese and some almond flour to make the perfect crispy crust when they baked and tada, easy zucchini fries that have a crispy outside and full of flavor.
What to Serve with Zucchini Fries
Zucchini fries work as a low carb substitution for any time you would normally serve french fries. If you are looking for some low carb dinner ideas to serve with zucchini fries check out a few of our favorites.
- Garlic Lime Chicken
- Air Fryer Steak
- Low Carb BLT
- Keto Fried Fish Sandwich
- Bacon wrapped meatloaf
- Buffalo chicken meatballs
- Keto Big Mac
- Pickle Hot dogs
- Buffalo Chicken Burger
- Hamburger Lettuce Wraps
Tips for Making Zucchini Fries
Use smaller zucchinis. You get less water when you use a smaller zucchini. If needed pat them dry with a paper towel before coating them.
Don’t salt the zucchini. I know people suggest using salt to remove water from the zucchini, I don’t suggest this. You will get really salty zucchini fries.
Broil if needed. If you want them crispier after you are done baking them you can pop them under the broil for a few minutes.
Change up the cheese. I use parmesan becuase it gets nice and crispy when it is baked in the oven, but you can change that up and use Asiago or another hard cheese.
Baked Keto Zucchini Fries Ingredients
- 1 pound zucchini squash – 3 medium sized zucchinis
- ¼ cup almond flour
- ⅛ tsp salt
- 1 cup grated parmesan cheese
- 1 egg
Baked Keto Zucchini Fries Directions
Preheat your oven to 425 degrees.
Cover a baking sheet with foil and then place a wire cooling rack over top, set aside.
Cut the ends off the zucchini and then cut each one into strips, approximately ⅓ inch thick.
In a large zip-top bag add the zucchini, almond flour, and salt. Shake the bag to coat the zucchini in flour.
In a shallow bowl add the parmesan cheese.
In a second bowl, whisk the egg with about 1 tablespoon of water until fairly smooth.
One by one, dip the zucchini into the egg mix then into the cheese.
Place them onto the cooling rack and bake for 10 to 15 minutes or until they are a medium golden brown color.
Easy Side Dish Recipes
- Brussel Sprouts with bacon
- Roasted cabbage steaks
- Low Carb Stuffed mushrooms
- Loaded Cauliflower Casserole
- Cauliflower Mac and Cheese
- Mashed Cauliflower
- Whole Roasted Cauliflower
- 1 pound zucchini squash 3 medium zucchinis
- ¼ cup almond flour
- ⅛ tsp salt
- 1 cup parmesan cheese
- 1 egg
- Preheat your oven to 425 degrees.
- Cover a baking sheet with foil and then place a wire cooling rack over top, set aside.
- Cut the ends off the zucchini and then cut each one into strips, approximately ⅓ inch thick.
- In a large zip-top bag add the zucchini, almond flour, and salt. Shake the bag to coat the zucchini in flour.
- In a shallow bowl add the parmesan cheese.
- In a second bowl, whisk the egg with about 1 tablespoon of water until fairly smooth.
- One by one, dip the zucchini into the egg mix then into the cheese.
- Place them onto the cooling rack and bake for 10 to 15 minutes or until they are a medium golden brown color.
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