Healthy Baked Zucchini Fries
An easy oven baked Parmesan Zucchini Fries recipe that's gluten-free and keto friendly!
Servings: 6 servings
Ingredients
- 1 1/2 lbs. zucchini; cut lengthwise into wedges (about 4 medium-large zucchini)
- 1/2 cup freshly grated parmesan cheese
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. olive oil
- 1-2 Tbsp. fresh parsley; chopped
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- In a shallow dish or bowl, combine the parmesan cheese, herbs, salt and pepper.
- Place the zucchini wedges in a large ziplock bag or large bowl and evenly coat with olive oil.
- Roll each zucchini in wedge in the parmesan herb mixture to coat all sides. Place the coated zucchini onto the prepared baking sheet and sprinkle with any leftover parmesan herb mixture.
- Bake for 15 minutes, then flip the zucchini fries and BROIL for 3-4 minutes until golden brown and crispy. Garnish with fresh parsley and serve immediately. Enjoy fries with ranch dressing, ketchup or just as they are!
Notes
- Homemade Parmesan Zucchini Fries will keep well for up to 5 days! Transfer cooled leftovers to an airtight container, and keep in the fridge.
- I recommend reheating them in the oven on a wire rack for the crispiest, yummiest leftovers!