Recipe: Baked Zucchini Fries, Keto & Gluten-Free

For Zucchini Fries

For Lemon Parsley Aioli

Preheat oven to 425
Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
Prep the Zucchini
Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
Crack the egg in a small bowl or container and lightly beat it.
Add the parmesan and spices to a separate bowl or container and stir to combine.
Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
Bake and Serve.
Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.

To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.

TIPS FOR ZUCCHINI FRIES
- Make sure your zucchini are dry. If you’ve just pulled them from the fridge before slicing they may start to condensate. Blot them with a paper towel before placing in the egg wash to make sure the egg sticks.
- Get your assembly line in order. Have the sliced zucchini on one side, then the egg wash, parmesan mix and parchment-lined baking tray on the other side.
- Keep your hands in separate working stations. Use one hand for dipping the zucchini in the egg and one hand for coating the zucchini with the parmesan. Don’t use the same hand for both, otherwise you’ll end up with wet cheese and clumpy zucchini fries.
- Flip halfway through. Every oven cooks slightly different so keep an eye on them. Mine cook for about 30 minutes and I flip at 15 minutes, but yours may very based on your oven and size of zucchini.

Baked Zucchini Fries