Low-Carb Baked Zucchini Fries
Crunchy and bursting with flavors, these low-carb, gluten-free, and parmesan-crusted baked zucchini fries are there to satisfy your crunchy cravings.
I’m currently working on getting back to low-carb eating because it is always so good to me when I do! I will freely admit to getting derailed sometimes. Not because of temptation, but mostly because of travel and being so busy.
Dishes like this also help when the salty, crunchy cravings hit. These low carb zucchini fries are one of my current favorites. I have been making them several times a week and we just love the crunchiness and burst of flavor from them! They have the taste of a fried treat (think ) but are far less work and mess, so that is yet another point in their favor.
Some other tasty side dishes you might enjoy include my parmesan oven fries, hush puppies Southern-style, and fried potatoes recipe (steppin’ up the flavor).
Recipe Ingredients
- Mayo
- Parmesan cheese
- Salt
- Pepper
- Zucchini (I usually use one zucchini for each of us)
How To Make Baked Zucchini Fries
First, we need to set up a breading station. So add the parmesan cheese…
the salt…
and the pepper to a mixing bowl.
Stir ingredients together with a fork until good and mixed.
Cut your zucchini into half, then each half into fourths to make wedges. I also cut the ends off but that’s up to you.
If you like (totally optional), you can take a paper towel and wrap it around each one and give a little squeeze to make them a little tackier so the breading sticks better. Sometimes I do this, sometimes I don’t, they all turn out great regardless. Some people try to make this into a high-maintenance recipe, but it really isn’t.
Using a knife, spread each cut side of the zucchini sticks with mayo.
You’ll be amazed at how easy it goes on and sticks.
Then, press each cut side into your parmesan mixture.
Place the zucchini sticks on a
Bake at 450 for about 30 minutes, or until your are brown and crispy on top. The first time you do this, check on them around the 20-minute mark just to make sure they aren’t overcooking in your oven.
Here they are, straight out of the oven.
Serve immediately either on their own or with your favorite dipping sauce!
Storage
You can store leftover zucchini fries in an airtight container in the fridge for up to 3 days. I recommend reheating them quickly in the oven or air fryer so they become once more.
Recipe Notes
- When it comes to these baked parmesan zucchini fries, I know a lot of folks will be tempted to buy the grated parmesan cheese. But I have made them with both and the powdered parmesan is really and truly the way to go. It creates a wonderful coating that sticks really well, whereas the shredded parmesan tends to melt and slide off the zucchini.
- As for which mayonnaise to use in this recipe, I am pretty sure 75% of my readership is going to slowly die inside because I didn’t use Duke’s. I usually try to get that just because y’all like it so much but grabbed this Great Value substitute on the go. So it doesn’t matter which mayonnaise you use, these zucchini fries are going to taste delicious!
- Please salt and pepper to your taste. I enjoy my very peppery with a good zing of salt. You know your taste buds best so use your own personal judgment when it comes to adding salt and black pepper.
- Serve your oven baked zucchini fries with your favorite dipping sauce, whether that’s ranch dressing, garlic aioli, or marinara sauce.
- For extra seasoning, add a teaspoon of Italian seasoning, , or to the parmesan mixture.
You may also like these other zucchini dishes:
Stuffed Zucchini Boats, Tex-Mex Style
Simple Zucchini and Squash Recipe
Click here for more low-carb recipes too.
Ingredients
- 2-3 medium-sized zucchinis
- 1 cup powdered parmesan cheese the kind near the spaghetti fixins
- 1/2 teaspoon salt*
- 1/2 to 1 teaspoon pepper*
- mayonnaise
Instructions
- In a small bowl, stir together the parmesan, salt, and pepper. Set aside.1 cup powdered parmesan cheese, 1/2 teaspoon salt*, 1/2 to 1 teaspoon pepper*
- Cut each zucchini in half across the diameter and then cut each half into four logs or sticks.2-3 medium-sized zucchinis
- Optional: Use a paper towel to gently squeeze each wedge before moving on to the breading.
- Using a knife, spread a thin layer of mayo on each cut side of the zucchini sticks and then dip the cut sides into the parmesan mixture. Place on a lightly greased baking sheet and bake at 450 for 20-30 minutes until brown and crispy on top.mayonnaise
- Serve warm and enjoy!
Video
Notes
Nutrition
Eliminate the salt. Parmesan cheese is loaded with salt and most of us (unless we are 20) have high blood pressure these days.
I’ve had something very similar to this at a local chain restaurant and always wondered how they are made. Just as another suggestion, they serve them with a garlic aioli dipping sauce that is so good. We call them “crack fries” because they are definitely addictive!
This recipe is the only reason I buy the powdered parm. So yummy. Your recipe makes good baked onion rings and oven fried dill pickle wedges too.
Absolutely loved these! Followed your recipe all the way and these turned out amazing! I ate way too many but since these are so low carb, I don’t feel guilty at all. I have a garden overflowing with zucchini and have been looking for as many recipes as possible to keep from wasting. Thank you for this super easy and delicious recipe. On my way back to the kitchen to make some for my husband and daughter.
I am so glad to hear you liked them Rebekah!! I hope your husband and daughter do as well!!
A really good dipping sauce is mixing mayo with Sriracha. I usually do 1-2 tablespoons of mayo, and then stir in Sriracha to taste. Great sauce for fries, chicken tenders, using it on a burger, etc.
Thanks for sharing Chuck!
you stated ” I don’t actually like mayonnaise. I know, I know, between that and the fact that I have zero interest in football it is a wonder the South lets me stay.” Right there with you! I do eat coleslaw if it’s not too mayonnaise-e and don’t do football at all except fuss when it messes up my tv programs. I’m going to try these as I do like fried onions, zuccchini and yellow squash.
I have an ally!!!! 🙂 🙂 🙂 Sounds like we’d get along from start to finish!
Well, this recipe is so good that I shared it on Facebook and pinned it…twice!!!
🙂 That made my day!! I am so glad you liked them.
Christy, I just made a small amount of the zucchini fries and they are delicious. Another easy favorite way to fix squash. Thank you for posting this recipe. By the way, your Apple Dapple Cake is wonderful. Think it’s time to make one. I like a lot of your recipes.
Thank you so much Virginia!!! I am so glad you are enjoying the recipes and when you make the Apple Dapple Cake, have a bite for me!! Blessings and Hugs!