Name: Keto & Gluten Free Zucchini Fries Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchinis, about 10 ounces; Few pinches of salt; 1 egg; ¾ cup freshly grated parmesan cheese (finely grated); ½ teaspoon garlic powder; ½ teaspoon red pepper flakes (optional)

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Introduction

Keto and gluten-free zucchini fries are a delicious and healthy alternative to traditional fries. Crispy on the outside and tender on the inside, they’re perfect as a snack or side dish. These fries are easy to make and packed with flavor thanks to parmesan and a hint of garlic.

A close-up image shows a small round metal bowl filled with a creamy white sauce, topped with small black pepper specks scattered evenly across its smooth surface. Next to the bowl on the white marbled surface lie a garlic bulb on the right and a quarter of a bright yellow lemon at the top right corner. A silver spoon with a bit of reflection and a gray cloth napkin are visible behind the bowl, adding texture to the scene. The colors are soft and natural, focusing on the creamy texture of the sauce and the contrasting dark pepper bits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis, about 10 ounces
Few pinches of salt
1 egg
¾ cup freshly grated parmesan cheese (finely grated with smallest grater hole)
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Step 2: Rinse zucchinis and trim off the ends. Cut each zucchini in half lengthwise, then cut each half into thinner spears by halving twice more. Cut spears in half so they are a few inches long, aiming for 16 spears per zucchini. Lightly season with salt and pat dry with a paper towel.
Step 3: In a shallow bowl, whisk the egg. In another bowl, mix parmesan cheese, garlic powder, and red pepper flakes if using.
Step 4: Dip each zucchini spear in the whisked egg, letting excess drip off, then roll it in the parmesan mixture until evenly coated. Place fries on the lined baking sheet a few inches apart.
Step 5: Bake for about 20 minutes or until golden brown and crispy. Serve immediately for the best texture, paired with your favorite dipping sauce.

Tips & Variations

Use freshly grated parmesan for a crispier coating; pre-grated cheese may not stick as well.
For extra crunch, try mixing in a tablespoon of almond flour with the parmesan coating.
Adjust red pepper flakes to taste for a mild or spicier kick.
Serve with homemade garlic aioli or keto-friendly ranch dressing for dipping.

Storage

Store leftover zucchini fries in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–10 minutes to help restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A round metal bowl filled with a creamy white sauce that has small black pepper specks evenly scattered throughout the smooth surface. The bowl is placed on a white marbled surface, with a whole garlic bulb to the right and a lemon wedge pointing downwards nearby. Part of a grey cloth and a metal spoon are visible in the upper left corner, framing the bowl. The sauce texture looks slightly thick and rich, with the light reflecting softly on the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini to make these fries?

It’s best to use fresh zucchini as frozen zucchini releases extra moisture that can make the fries soggy and prevent the coating from sticking properly.

Can I bake these fries without eggs?

The egg acts as a binder to help the parmesan coating stick. If you need an egg-free option, try using a mixture of mayonnaise or a plant-based alternative to help the coating adhere.