Description
Crispy, low-carb zucchini fries coated in aged parmesan for a gluten-free, keto-friendly snack. No breadcrumbs or flour—just olive oil, garlic, and pepper for bold flavor and satisfying crunch.
Ingredients
3 medium zucchini
1/2 cup grated parmesan cheese
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
Instructions
Preheat oven to 225°C (440°F) with convection mode
Pat zucchini dry and slice into 1/4-inch thick sticks
Mix parmesan, garlic powder, and pepper in a bowl
Coat zucchini sticks evenly with oil, then dredge in parmesan mixture
Arrange on a parchment-lined baking sheet, ensuring even spacing
Bake for 15 minutes, flip, and bake 10 minutes more for a golden crust
Notes
Use a mandoline for precise, consistent cuts
Convection cycling ensures faster moisture evaporation
Store leftovers in an airtight container for up to 2 days
Serve with non-alcoholic dipping sauces like aioli or ranch
- Prep Time: 15
- Cook Time: 25
- Category: Main dish
- Method: Baking
- Cuisine: American-Italian