Baked Zucchini Fries
User Reviews
5
Baked Zucchini Fries
Description
Baked Zucchini Fries use medium zucchini sliced into quarters lengthwise, yielding long fry-like pieces. These are dipped in beaten egg and coated thoroughly with Parmesan cheese mixed with garlic powder and Italian seasoning, which creates a flavorful crust during baking. Baked at 425°F and flipped halfway through, they develop a crisp texture and a savory, cheesy flavor contrast to the tender zucchini interior.
The recipe includes an optional Lemon Parsley Aioli made from mayonnaise, fresh lemon juice, minced garlic, finely chopped parsley, salt, and black pepper for dipping, adding a fresh citrus-herb component. The fries are best served immediately to retain their crisp coating.
To replicate the process easily, watch the accompanying step-by-step video and consider using leftover zucchini in other recipes like Paleo Zucchini Bread.
Ingredients
Zucchini Fries
- 2 zucchini medium
- 1 egg
- 1 cup Parmesan Cheese grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Lemon Parsley Aioli
- 1/2 cup mayonnaise
- 1 lemon juiced
- 1 garlic minced, clove
- 1 tbsp finely chopped parsley
- salt
- black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
- Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
- Crack the egg in a small bowl or container and lightly beat it.
- Add the parmesan and spices to a separate bowl or container and stir to combine.
- Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
- Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.
- To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.
Notes
- Watch the step-by-step video to master slicing and coating techniques for best results.
- If you have excess zucchini, consider making Paleo Zucchini Bread with the leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 640mg | 27% |
| Potassium | 379mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 262mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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