Do you sometimes miss the carb-dominated foods from days-gone-by? Do you miss french fries? Relax, like most low-carb bloggers, we can find a substitute that will ease those cravings. Our zucchini parmesan garlic fries are oven-baked and replace the french fry! The parmesan provides a crispy coating that will give you the crunch of a potato fry. All you will miss will be the carbs and the grease. Try these!
You can also make these with chicharrones rather than parmesan or a combination of both. We do use those wonderful ground up pork rinds for many of our coatings and they work well. But the parmesan cheese will add that delicious cheesy flavor. Combined with the garlic, you will have a crunchy side dish that will do much more than replace your french fries.
This recipe is the same as many others you will find on other blogs. The beauty of it is simplicity. Very few ingredients and standard cooking methods will produce a consistent result every time.
Leave the skins on your zucchini. Just cut off the tops and bottoms and cut into 4 inch strips that look like potato fries. It is that simple. You can pat them dry on paper towels as they do tend to hold water. A beaten egg is needed to coat the zucchinis and the batter will come from a mixture of parmesan and garlic powder. Since they are oven baked rather than fried, you should add your salt and pepper before cooking.
Just six ingredients and a delicious result. You could use other seasonings, like Creole seasoning, onion powder, smoked paprika, or chili powder. They would all be wonderful if substituted for garlic powder. But there is something special about the blend of garlic and parmesan – it is classic!
The goal is to end up with a crispy crunchy cheesy garlic fry for dipping, and as a side for one of today’s snack meals. For that reason we suggest baking your zucchini fries on a baking rack over a baking sheet lined with parchment paper. Spray the baking rack with olive oil spray to avoid sticking. They will not need to be turned in the middle of cooking. Once out of the oven they can easily be removed from the baking rack. The heat will circulate well with this technique.
All ovens vary so experiment with the time on this recipe. We suggest 35 minutes at 350 degrees. They will be done when they are still crunchy, yet browned lightly.
If you are pressed for time (as we often are) you can simply roast the zucchini and other vegetables with a little olive oil and when still crunchy, sprinkle garlic and parmesan on top and serve. Not using an egg bath will save time. We use the quicker technique often. We enjoy zucchini “fries” with burgers, hot dogs and as a snack for dipping. Our tomato basil marinara sauce is perfect for dipping. What could be better than garlic, parmesan, and a basil flavored marinara?
Enjoy these classic Tasty Low Carb zucchini fries often!
- Preheat oven to 350 degrees.
- Cut the ends and tops off zucchinis. Slice in half, widthwise. Slice each section in half lengthwise. Cut halves into fourth, creating approximate 4 inch fry shape.
- In a small bowl beat egg.
- Toss the garlic powder, sea salt, pepper, and parmesan until mixed.
- Dip the zucchini sticks in the egg wash and then coat in the parmesan mixture. Place zucchini fries on a baking rack that sits on top of parchment lined baking pan.
- Bake until lightly brown, yet still crispy - about 35 minutes. Serve with tomato basil marinara sauce.