These low carb zucchini fries are roasted to perfection with Italian seasonings! A tasty keto-friendly and gluten free side dish or savory snack!
This post may contain affiliate links.
These zucchini fries are seriously addictive. The first time I made them I ate the entire batch and called it lunch! They're soft on the inside, and crispy and salty on the outside. You wouldn't confuse them with regular potato fries, it's true - but that doesn't make them any less tasty!
You might also like these turnip fries or low carb avocado fries!
How to Make Low Carb Zucchini Fries
Cut the ends off two zucchini and discard. Cut the remaining zucchini into matchsticks. Note: Any pieces of zucchini without the skin on won't be as crisp as the others.
Place the zucchini into a bowl or bag, and add some olive oil. Massage the oil around the zucchini.
In a small bowl, mix together grated Parmesan, Italian seasoning, and paprika. If you don't have any Italian seasoning then any combination of dried marjoram, thyme, rosemary, sage, oregano and basil would work well as an alternative!
Add the Parmesan mixture to the zucchini and mix them around to coat. This is very easy to do in a sealable plastic bag - and less messy dishes! Place the zucchini on a baking sheet lined with a silicone mat or kitchen foil, and season with salt and pepper. I like quite a lot of salt on my zucchini fries!
Roast in a preheated oven for 15 minutes or until starting to brown at the edges.
If you want them even crispier, place them under a hot broiler for a few minutes, turning the zucchini as necessary.
They're so moreish!
📖 Recipe
Low Carb Roasted Zucchini Fries
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400F. Line a large baking sheet with a silicone mat or kitchen foil.
- Cut the ends off the zucchini and discard. Cut the remaining zucchini into matchsticks. Note: Any pieces of zucchini without the skin on won't be as crisp as the others.
- Place the zucchini into a bowl or bag, and add the olive oil. Massage the oil around the zucchini.
- In a small bowl, mix together the grated Parmesan, Italian seasoning, and paprika. Add the Parmesan mixture to the zucchini, and mix them around to coat.
- Place the zucchini on the prepared baking sheet, and season with salt and pepper. Roast for 15 minutes or until starting to brown at the edges.
- If you want them even crispier, place them under a hot broiler for a few minutes, turning the zucchini as necessary.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
By the way, this recipe was originally published as a lunch or brunch dish with a soft boiled egg. I have since improved the zucchini recipe - as you can see the ones below don't look so good! But the combination of roasted zucchini fries and runny egg yolk is still highly recommended!
[…] love making fries from vegetables other than potatoes – I’ve tried Turnip, Asparagus and Zucchini fries (which I used to dip into a soft boiled egg!). I also *love* the crunch and flavor that pork […]