Paleo Garlic Parmesan Zucchini Fries

Crunchy Parmesan Zucchini Fries are a delicious, easy, and paleo/whole 30 diet friendly snack the whole family loves!

paleo friendly parmesan garlic zucchini fried

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?

These garlic parmesan zucchini fries 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 isn’t 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!

making zucchini fries

Tips to perfect garlic parmesan zucchini fries

It’s definitely 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).

zucchini fries!

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.

Grain and gluten free parmesan zucchini fries 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.

how to bake crispy zucchini fries

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 – or you can pan fry them in a little oil.


paleo zucchini fries- tons of crispy crunchy flavor!

Additional Grain and Gluten Free Zucchini Fries Seasoning Ideas

Almond Crusted fries – dip seasoned fries in a lightly whisked egg, then into finely crushed almonds, or almond flour, bake same as regular.

Roasted Garlic seasoning (this is seen in the video below – be sure to click and watch it!) – I loved the smoky, rich flavors from paprika and roasted garlic (there are a few large well known brands that sell roasted garlic seasoning mix in just about every grocery store – or you can buy some on amazon.)

Lemon Pepper seasoning – I love robust lemon pepper seasoning with zucchini! 

Italian Seasoning mix – oregano, basil, thyme and zucchini all pair perfectly together! 


Parmesan Zucchini Fries- so delicious, and paleo friendly!


Garlic Parmesan Zucchini Fries Recipe


Paleo Garlic Parmesan Zucchini Fries
Prep time
Cook time
Total time
Crunchy Parmesan Zucchini Fries are a delicious, easy, and paleo/whole 30 diet friendly snack the whole family loves!
Recipe type: Side Dish, Vegetable
Cuisine: American
Serves: 6 servings
  • 4 zucchinis, tops and bottoms cut off
  • ¼ cup fresh shredded parmesan cheese
  • 1 tbsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Preheat oven to 375.
  2. Slice zucchini in half, widthwise.
  3. Slice in half again, lengthwise.
  4. Slice halves into fourths, creating long, slim fry shapes. If a large zucchini, keep slicing until you have long thin strips.
  5. Pat dry with paper towels.
  6. In a large bowl, toss garlic powder, salt, pepper, and parmesan on fries.
  7. Place fries on parchment paper on a baking sheet. Space out so fries aren't touching.
  8. Lower oven heat to 350.
  9. Bake until brown and crunchy- about 20-35 minutes depending on the size of your fries.
  10. If fries are browning too quickly, lower heat to 300 degrees and increase cooking time.


5 thoughts on “Paleo Garlic Parmesan Zucchini Fries”

  1. I’m going to try this tonight, minus the Parmesan. It’s the only kind of cheese I don’t like. No substitutions. Just spices. I also calorie count, so adding Parmesan would send the dish through the roof.

  2. Great recipe. Paleo guys can still put Parmesan on them, if they make their own, using passive yeast, cashews and herbs. I always make a large batch that will last for several months. Recipe for vegan Parmesan can be found easily on Pinterest. You will be surprised how little different it will taste from the real thing.

  3. I’m licking my lips right now! Looks so good! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Monday! Lou Lou Girls

  4. These look RIGHT up my alley!! Thanks for coming by the 100th Snickerdoodle Sunday- hope you entered our Amazon Gift Card contest!! And please come back this weekend with your latest makes & bakes. 🙂

    Sarah (Sadie Seasongoods)

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