This is one of my favorite ways to eat zucchini… baked zucchini fries! It makes a delicious and easy appetizer or side for any meal, it’s low-carb and bursting with flavor and texture, plus you can get as creative as you’d like with the dipping situation if you want. This will be your go-to zucchini fries recipe all summer-long to enjoy those beautiful, seasonal zucchinis — trust me!
Baked Zucchini Fries (Paleo, Gluten-free, Low-carb)
2 large zucchinis 1/2 cup almond flour 1 tablespoon Italian seasoning 1 teaspoon garlic powder pinch of sea salt and pepper to taste 1-2 large eggs
Preheat oven to 425f degrees and line a baking sheet with parchment paper.
Cut zucchini into thick slices and pat dry with a paper towel.
In a large mixing bowl, mix almond meal with seasonings.
In a separate shallow bowl crack eggs and whisk together.
Dip zucchini pieces into the egg wash, then dredge in almond meal mix. Make sure they are well coated.
Add each piece to a baking sheet, make sure they’re not overlapping.
Bake for 25 minutes, flipping halfway with tongs to get them crispy and golden on each side.
Serve zucchini fries warm with your favorite dipping sauce of choice! I love marinara and pesto or nothing at all.
For more easy favorites or the “essentials” as I call them…
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