Low Carb Zucchini Fries

Low Carb Zucchini Fries

29
chrisashbach 0

"A baked zucchini fry with crushed almonds replacing bread crumbs makes a very light, tasty dish. Zucchini are prepped first to get rid of extra liquid so they do not become soggy in the oven. Like having fried food without the oil."

Ingredients

1 h 55 m {{adjustedServings}} servings 98 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1293 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
  3. Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
  4. Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
  5. Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients and salt. The actual amount of the breading and salt consumed will vary.
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Reviews

29
  1. 35 Ratings

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Delicious! I salted and re-salted these and let them sit for a few hours while doing other things in the kitchen. I put them on a cookie cooling rack over a sheet pan so the water could drip out...

My family requested to have these again. They loved them! The only thing that I need to figure out is how to make them a little more firm. They got kind of soggy and they stuck to the pan so the...

I made these for dinners with pizza, and loved them. I'm a big fan of zuchinni, and this was delicious!!!