About the Recipe
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!
Ingredients
2 Medium Zucchini
2 Eggs
118 ml Parmesan Cheese (grated)
59 ml Almond Flour
5 ml Italian Seasoning
7.5 ml Parsley
Salt & Pepper as per taste
Preparation
1. Preheat oven to 425°F.
2. Whisk eggs in a small bowl. In a separate bowl, combine parmesan cheese, almond flour, Italian seasoning, parsley, and salt & pepper.
3. Cut zucchini into wedges. Dip in beaten egg and then in parmesan cheese mixture.
4. Place on a pan and bake 20-25 minutes or until crisp.
5. Serve with low carb tomato sauce.
