Parmesan Zucchini Fries are a delicious naturally gluten-free, vegetarian recipe that is perfect for snacking, an appetizer or a side dish. Zucchini fries are a perfect way to use garden zucchini!
Marvelous Keto Zucchini Fries With Bread Crumbs
There are so many recipes out there for zucchini fries. Many use beaten eggs and a bread crumb mixture to coat their fries. There are not any panko bread crumbs in this zucchini recipe! We are just using some oil, spices and some parmesan cheese! That’s it!
This time of year, I always seem to have an abundance of zucchini in my garden, but truth be told you can often find zucchini on your grocer’s shelves all year round. So don’t limit yourself to this recipe, just in the summer! You can enjoy it all year round!
How to Make L0w-Carb Zucchini Fries
You are going to start out with zucchini and cut it into fry shapes. Then you are going to marinate the fries for a few minutes with some oil and spices!
Next up, you are going to put the fries onto parchment paper! The trick to this recipe is parchment paper! If you put your oiled zucchini fries on the parchment paper, bake, flip partway through, then add cheese…you shouldn’t have any problems with your zucchini sticking. I haven’t had good luck with foil.
Then you are going to TOP with cheese!
Parmesan Cheese: Canned or Fresh
I used fresh shreds for this recipe. I think honestly that you could use the canned shaker style parm (you know like at the pizza places) or you could use the fresh shreds 🙂
Parmesan Cheese Substitution
If you don’t like parmesan cheese, you are welcome to try another cheese to top these vegetable fries! I would suggest crumbled cotija cheese.
I want my oven-fried zucchini crispier
If you love your zucchini crispy, try placing it under the broiler a little longer at the end. It is a fine balance because you want the cheese to stay cheesy and not burn. So watch that zucchini carefully!
My zucchini is soggy
More than likely that means that you started with some pretty wet zucchini. This vegetable is famous for holding moisture. A tip would be to wash and pat try the zucchini, then sprinkle with salt to help remove some of the access moisture! That should help with any sogginess!
Can I serve this baked zucchini the next day?
This recipe is best served the day of. I have found that trying to reheat the zucchini sticks the follow days makes them soggy. Just enjoy the day of!
Can I make this in an air fryer?
Great question, it is on my list to experience with! We have a lot of zucchini maturing in our garden! I can’t wait to try and report back to you! I bet it might if you add the cheese at the end!
Use Other Vegetables
If you want to move past zucchini, you can try this with yellow summer squash and eggplant. Those both will make delicious alternatives!
PIN these parmesan zucchini fries for later:
How to make baked parmesan zucchini fries:
Here is a printable recipe card with the entire recipe. Print it and share it with your friends!
Parmesan Zucchini Fries
- Cut zucchini into fry lengths. Put zucchini fries into quart sized baggie. Add the oil and seasoning to the baggie and seal. Gently toss bag around to coat the zucchini. Let rest for 2 minutes.
- Preheat over to 350 Degrees F. Line a lipped baking sheet with parchment paper and put zucchini fries on sheet. Top gently with parmesan. Be careful to get cheese on the zucchini (the cheese off the zucchini will burn).
- Bake for 11 minutes. (if you want a crisper zucchini, follow instructions above in blog post)
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
Question: Have you ever made zucchini fries before? Drop me a comment below!