Low Carb Zucchini Fries

Chris Ashbach

"A baked zucchini fry with crushed almonds replacing bread crumbs. Makes a very light, tasty, healthy dish. Zucchini are prepped first to get rid of extra liquid so they do not become soggy in the oven. Like having fried food without the oil."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Cut zucchini into 3-inch lengths. Then cut each length into 9 fries. Place zucchini fries into a colander and sprinkle with 1 tablespoon of salt. Let Zucchini drain in colander for at least one hour. This, with the salt, will help dry out any extra liquid in the zucchini.
  2. While the zucchini is being drained, mix the crushed almonds, parmesan cheese and italian herbs into a bowl and set aside.
  3. Beat two eggs in a separate bowl. After the zucchini is drained, take one fry at a time and dip in the egg, then roll in the almond-cheese-herb mix to coat.
  4. Place each of the fries on parchment on a baking sheet and bake at 425 for 25 minutes, turning them half way through.


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