Low Carb Zuchinni Fries

If you’re craving some warm, crispy fries, you don’t have to settle for the kind that is full of trans fats. Try this baked vegetable version, which is just as delicious and contributes to your five-a-day!

Low Carb Zuchinni Fries
Cook time
Total time
Recipe type: Appetiser
Serves: 6
  • 2 zucchini spears
  • 2 eggs
  • 1 Tbsp salt
  • ½ cup ground almonds
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon fresh or dried Italian herbs
  1. Preheat oven to 400 degrees F. Arrange a parchment paper in baking sheet.
  2. Cut zucchini into 3-inch lengths, and cut each piece into 9 fries.
  3. Put all zucchini fries into a strainer and sprinkle some salt over it. Let the zucchini portions drain for at least 45 minutes.
  4. Take 2 small bowls. In one small bowl beat 2 eggs. In the other, add almonds, Parmesan cheese and Italian seasoning.
  5. Rinse out the salted zucchini and dry with paper towels.
  6. Dip each individual zucchini piece into beaten egg mixture and roll in the almond and cheese coating.
  7. Arrange coated fries on prepared baking sheet.
  8. Bake these fries in preheated oven until the zucchini are tender and outer layer is crispy and browned.
Nutrition Information
Calories: 35 Fat: 0.7 g Carbohydrates: 5.5 g Sugar: 1.3 g Sodium: 147 mg Fiber: 1.7 g Protein: 1.9 g Cholesterol: 0 mg

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