Let’s get real. Sometimes you want fries. Sometimes you want mozzarella sticks. But sometimes you want something that’s crunchy, cheesy, and way lighter on the guilt and carbs. Enter Zesty Parm Zucchini Fries—crispy on the outside, tender on the inside, with a zesty parmesan kick that’ll make your taste buds dance.
If you’re tired of drowning in greasy fries or dealing with mozzarella sticks that never quite melt right, these zucchini fries bring the best of both worlds—with a fresh, low-carb, veggie-packed twist.
Why This Recipe is Awesome
- Crunchy, cheesy, and totally addictive. Yes, you can have it all without the grease.
- Low-carb and veggie-loaded. Sneak those greens in with a smile.
- Easy to make and bake (or air fry!). No deep fryer drama.
- Zesty flavor boost. Thanks to garlic, lemon zest, and Parmesan.
- Perfect dunkers. Pair with your favorite marinara, ranch, or spicy aioli.
Ingredients You’ll Need
- 2 medium zucchinis, cut into thick fry-shaped sticks
- 1 cup grated Parmesan cheese
- ½ cup almond flour (or panko for non-keto)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Zest of 1 lemon (trust me on this)
- Salt & pepper, to taste
- 2 large eggs (or flax eggs for vegan)
- Olive oil spray (or avocado oil spray)
Step-by-Step Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prep the breading.
In a bowl, mix Parmesan, almond flour, garlic powder, smoked paprika, lemon zest, salt, and pepper.
3. Set up your dunk station.
In one bowl, beat the eggs (or flax eggs). In another, have your breading mix ready.
4. Coat the zucchini.
Dip each zucchini stick first into the egg, then dredge in the Parmesan mixture, pressing lightly to stick.
5. Arrange and spray.
Place fries on the baking sheet in a single layer. Lightly spray the tops with olive oil.
6. Bake for 20-25 minutes, flipping halfway, until crispy and golden.
Common Mistakes to Avoid
- Skipping the pressing step. Press the breading firmly so it sticks—flimsy coating = soggy fries.
- Crowding the pan. Give those fries breathing room for max crunch.
- Ignoring lemon zest. It’s the secret zing that elevates these fries big time.
- Using watery zucchini. Pat your zucchini dry before breading to avoid sogginess.
Alternatives & Substitutions
- No almond flour? Use panko breadcrumbs for more crunch (not keto/low-carb).
- Want vegan? Use flax eggs and nutritional yeast instead of Parmesan.
- No lemon zest? A pinch of lemon pepper seasoning works in a pinch.
- Air fryer? Absolutely! Cook at 400°F for 12-15 minutes, shaking halfway.
FAQ (Frequently Asked Questions)
Are these fries keto and low-carb?
Yep! With almond flour and no breadcrumbs, these fries keep the carbs nice and low.
Can I freeze them?
Sure thing! Freeze on a tray, then transfer to a bag. Bake from frozen, adding a few minutes.
What’s the best dip?
Marinara, ranch, garlic aioli, or spicy sriracha mayo — you do you.
How to get them extra crispy?
Don’t skip the spray and flip halfway through baking.
Can I use yellow squash?
Totally! Same technique applies.
Final Thoughts
These Zesty Parm Zucchini Fries give you the crispy, cheesy goodness you crave without the guilt, grease, or carb overload. Whether you’re craving a healthier snack or a killer side, these fries will satisfy that crunchy, savory itch while keeping things low-carb.
Go ahead—dip, crunch, repeat. Your new favorite fries are here to stay! 🍟🧀💥