Crispy Baked Parmesan Zucchini Fries (Keto & Low Carb)
The crispiest, most addictive low carb snack! These baked zucchini fries have a golden parmesan herb crust and a tender center. Ready in 25 minutes and perfect for dipping.
Ingredients
- 1.5 lbs zucchini about 3 medium
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon dried herbs Italian seasoning, oregano, or thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and lightly grease it.
- Trim the ends of the zucchini. Cut each in half lengthwise, then cut each half into 3-4 long wedges to make "fries."
- Place zucchini fries on paper towels and pat them very dry. This is the most important step for crispiness.
- In a shallow dish, mix the grated parmesan, dried herbs, smoked paprika, garlic powder, salt, and pepper.
- In a large bowl, toss the dried zucchini wedges with olive oil until evenly coated.
- Roll each oiled zucchini wedge in the parmesan mixture, pressing gently to adhere. Place in a single layer on the prepared baking sheet.
- Bake for 15-18 minutes until the coating is set. Switch the oven to BROIL and broil for 2-3 minutes, watching closely, until golden brown and crispy.
- Remove from oven, sprinkle with fresh parsley, and serve immediately.
Notes
For best results, grate your own parmesan cheese from a block and ensure zucchini is very dry before coating. Reheat leftovers in an air fryer or oven to maintain crispiness.