Crunchy Parmesan Zucchini Fries are a delicious, easy, and paleo/whole 30 diet friendly snack the whole family loves!
I love fries. I mean really… who doesn’t love delicious, crispy, crunchy fries as a snack or a side dish? But fries aren’t always the healthiest choice – so when I saw some zucchini fries on pinterest, I was totally interested. I’ve made zucchini noodle dishes, and love cooking recipes full of zucchini- but the recipes I saw all added bread crumbs or flour to make the fries crunchy. I wanted to find an easy way to make zucchini fries without adding calories, and these Crunchy Parmesan Zucchini Fries turned out better than I could imagine!
The best part? They fit into low carb diets- even paleo and whole 30! (some paleo and whole 30 diets have you skip all cheese, some are OK with parmesan and hard cheeses. Skip the parmesan if you’re on a strict diet, and be sure you only go with fresh shredded parmesan without additives if you’re adding it. The can kind might work, but I could see it burning in this method, and the taste just isnt as great- something you need when you’re not adding other ingredients.)
The trick to crunchy, delicious fries here is all in the method, since we aren’t using other ingredients. Be sure to follow it closely!
It’s defeinetely important to cut your zucchini as thin as possible in a fry shape here- fries that are too big will just get soggy. To get the perfect fry with minimal work, I cut the zucchini in half (widthwise), then cut each half in half (lengthwise). Then cut each of those halves into fourths, making long fry shapes! (See photo above).
Be sure to season well. You want your fries to be fairly dry before seasoning- zucchinis have a TON of moisture, so pat them dry with paper towels. They won’t ever be totally dry, but you can get a good deal of excess moisture off them, which will help you get a nice crispy crunch without adding extra calories.
When baking, the time can vary widely based on the size of the zucchini and amount of water in them. I’ve made fries in as short as 20 minutes, and had some I had to cook at lower heat for about 35 minutes. It just depends- so you need to watch them to be sure they are cooking slowly, so they can crisp up and not get soggy.
When they are done, eat hot! Fries will lose some crunch as they cool, so they are best enjoyed hot! I’ve never been able to keep them around long, so leftovers were never an issue. If you do reheat them, do it the same way- space the fries, let them crisp!
- 4 zucchinis, tops and bottoms cut off
- ¼ cup fresh shredded parmesan cheese
- 1 tbsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- Preheat oven to 375.
- Slice zucchini in half, widthwise.
- Slice in half again, lengthwise.
- Slice halves into fourths, creating long, slim fry shapes. If a large zucchini, keep slicing until you have long thin strips.
- Pat dry with paper towels.
- In a large bowl, toss garlic powder, salt, pepper, and parmesan on fries.
- Place fries on parchment paper on a baking sheet. Space out so fries aren't touching.
- Lower oven heat to 350.
- Bake until brown and crunchy- about 20-35 minutes depending on the size of your fries.
- If fries are browning too quickly, lower heat to 300 degrees and increase cooking time.