If you miss carb-heavy comfort foods like french fries, try a lighter swap that still delivers crunch and flavor. These zucchini parmesan garlic fries are oven-baked for a crispy, cheesy coating without the grease and excess carbs. The parmesan crisps up beautifully and, paired with garlic, makes a satisfying side or snack. Give them a try!
For an alternative coating, crushed pork rinds (chicharrones) can be used alone or mixed with parmesan for extra crispiness. We love ground pork rinds for many low-carb coatings, but parmesan delivers that rich, cheesy flavor that pairs perfectly with garlic. Together they create a crunchy side that easily replaces traditional potato fries.
Ingredients
This recipe is simple and dependable: a few common ingredients and straightforward steps give consistent results. Keep the zucchini skins on, trim the ends, and cut into 4-inch sticks that resemble fries. Pat them dry if needed since zucchini can hold water. You’ll dip the sticks in beaten egg, then coat them with a mixture of grated parmesan and garlic powder. Because the fries are oven-baked instead of fried, season with salt and pepper before baking.
There are lots of seasoning options if you want to vary the flavor: Creole seasoning, onion powder, smoked paprika, or chili powder would all work instead of garlic powder. Still, garlic and parmesan is a classic combination for a reason — simple and delicious.
With just six main ingredients you’ll get crunchy, savory zucchini fries that pair well with burgers, hot dogs, or as a snack for dipping. Try a tomato-basil marinara for dipping — garlic, parmesan, and basil make a classic trio. Enjoy these often!
Preparation Tips
To keep the fries crisp, bake them on a cooling rack set over a parchment-lined baking sheet so hot air can circulate around each piece. Lightly spray the rack with olive oil to prevent sticking. They don’t need to be turned while baking. Because ovens vary, use the suggested time as a starting point: bake at 350°F (175°C) for about 35 minutes, until lightly browned but still crunchy.
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Zucchini Parmesan Garlic Fries – Oven Baked Goodness
If you’re short on time, you can roast zucchini sticks with a little olive oil and, when they’re still slightly crisp, sprinkle garlic and parmesan over them without an egg bath. That shortcut saves time and still tastes great. Serve the fries with burgers, hot dogs, or as a dipping snack. A tomato basil marinara is an ideal dip — the basil brightens the garlic-parmesan flavors.
Zucchini Parmesan Garlic Fries – Oven Baked
Zucchini Parmesan Garlic Fries are delicious, easy, and a tasty low-carb side—perfect for burgers and snack meals.
8
15
minutes
35
minutes
76.5
kcal
2.2
g
40
minutes
Ingredients
-
2 zucchinis cut into 4 inch strips
-
2 eggs beaten
-
1 cup parmesan grated
-
1 tablespoon garlic powder
-
1/4 teaspoon sea salt
-
1/4 teaspoon pepper
Instructions
- Preheat oven to 350°F (175°C).
- Trim the ends of the zucchinis. Slice each zucchini in half widthwise, then in half lengthwise. Cut each quarter into approximately 4-inch “fries.”
- Beat the eggs in a small bowl. In another bowl, combine parmesan, garlic powder, sea salt, and pepper.
- Dip each zucchini stick in the egg wash, then coat with the parmesan mixture. Arrange the coated sticks on a baking rack set over a parchment-lined baking sheet.
- Bake until lightly browned and still crisp, about 35 minutes. Serve with tomato-basil marinara or your favorite dip.
Chef’s Notes
- Adjust oven time so the fries brown lightly but remain crispy. Try a tomato-basil marinara for dipping.
Nutrition Facts
- Calories: 76.5 kcal
- Fat: 4.4 g
- Saturated Fat: 2.4 g
- Cholesterol: 49.4 mg
- Sodium: 293.1 mg
- Potassium: 167.3 mg
- Carbohydrates: 2.8 g
- Fiber: 0.6 g
- Sugar: 1.4 g
- Protein: 6.6 g
- Vitamin A: 600 mcg
- Vitamin C: 23.1 mg
- Calcium: 163.1 mg
- Iron: 0.5 mg