Baked Zucchini Fries (low-carb)
Crushed almonds and Parmesan replace the bread crumbs in this zucchini french fries recipe.
Yield
6 servingsPrep
30 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
|
|
| 1 | tablespoon |
salt
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
almonds
ground |
|
| ½ | cup |
Parmesan cheese
|
|
| ½ | teaspoon |
italian seasoning
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
|
|
| 15 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
almonds
ground |
|
| 118 | ml |
Parmesan cheese
|
|
| 2.5 | ml |
italian seasoning
or to taste |
*
|
Directions
Preheat oven to 425 degrees F. Line a baking sheet with baking paper.
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 drain for at least 1 hour to remove excess liquid.
Beat eggs in a small shallow bowl. Mix the almonds, Parmesan cheese, and Italian seasoning in a second small shallow bowl. Rinse the salt off zucchini and pat dry with paper toweling.
Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
Bake until the zucchini the coating is crisp and browned, about 25 minutes, turning them halfway through the cooking time.
