Low carb zucchini fries are a healthy way to enjoy everyone’s favorite summer squash! Not only low carb and keto, zucchini fries are surprisingly easy to make and will have everyone coming back for more!
Serve them along with some delicious dill dip or keto buffalo chicken dip for a perfect snack that everyone will want more of.
What to do with the leftover summer surplus of garden grown zucchini? Couldn’t get rid of it at the office and the neighbors have too much of their own? Well, now it’s time to get creative with the oft-mocked summer veggie that everyone is starting to get tired of.
There are a lot of vegetables that can be made into keto fries, but zucchini takes the prize for its firm texture and mild flavor. It truly is the most versatile veggie out there and tastes great served hot or cold.
This simple recipe is made with seasoned almond flour and parmesan cheese. Baked to a golden, crispy perfection and paired with low carb tomato sauce for dipping, these zucchini fries make for a guilt-free side dish, party appetizer or late-night snack!
With the low carb, paleo and keto craze taking kitchens by storm, low carb zucchini recipes are everywhere and for good reason! Not only are zucchini a healthy alternative to starchier, high carbohydrate veggies like potatoes or carrots, they have zero fat, and are super low carb!
These baked zucchini fries can be made in minutes with very little prep and just a few ingredients! You can ditch the high carb potato French fries for these keto French fries and not give up any of the crispy crunch or savory flavor.
How Many Carbs in Zucchini?
Here’s the good news: an average sized zucchini has only 6 carbs, contains zero fat and is packed with fiber and contains very important minerals like potassium and manganese.
Zucchini is truly a superfood boasting high levels of Vitamin B6, riboflavin, folate and vitamins C and K. So, it makes sense that baked zucchini like this Keto Zucchini Fries recipe would be on regular rotation in any kitchen!
How To Make Fried Zucchini
Don’t be fooled by the ‘How to Make Fried Zucchini’ title. These crunchy zucchini fries taste like a deep-fried version without the oily calories or mess!
Be sure to use up all the summer garden zucchini and freeze a few batches in case of last-minute guests! Just pop them straight from the freezer for a quick bake before the big game! Compliment your Zucchini Fries with a low carb tomato marinara or ranch dipping sauce that will have everyone asking what your ‘zucchini secret’ is!
Once these zucchini fries are breaded, all you need to do is bake them until they are golden and crisp. It couldn’t be easier than that!
More Recipes You’ll Love
- Keto/Low Carb Chicken Zucchini Soup (Zoodle)
- Zucchini Lasagna
- Keto Buffalo Chicken Dip (low carb)
- Dill Dip (Keto/Low Carb)
Not only low carb and keto, zucchini fries are surprisingly easy to make and will have everyone coming back for more!
- 2 medium zucchini
- 2 eggs
- 1/2 cup grated parmesan cheese
- 1/4 cup almond flour
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons parsley
- salt & pepper to taste
- Preheat oven to 425°F.
- Whisk eggs in a small bowl. In a separate bowl, combine parmesan cheese, almond flour, Italian seasoning, parsley, and salt & pepper.
- Cut zucchini into wedges. Dip in beaten egg and then in parmesan cheese mixture.
- Place on a pan and bake 20-25 minutes or until crisp.
- Serve with low carb tomato sauce.
Recipe Video
Are there panko bread crumbs in this breading??
This recipe doesn’t contain breadcrumbs.
On this and other recipes from easylowcarb, the nutritional breakdown does not include the serving size. This makes the posted nutritional data useless. I realize the recipe specifies 4 servings, but the data chart doesn’t make that distinction. Is it for the whole recipe? Or, is it for 1/4 of the recipe?
Hi Drexy, at the top of the nutrition facts chart it does state the amounts listed are per serving. Keep in mind nutritional information may vary depending on the brand of ingredients you choose to use. Hope that helps!
Right, but what I think their point is, is that it doesn’t specify what a serving size is. I’m going to assume that because your recipe says it serves 4, and you’re using 2 medium zucchini, that half of 1 zucchini is a serving. Correct me if I’m wrong.
Thanks for clarifying Adrienne! And you are totally right, a serving would about half a medium zucchini.