Low Carb Zucchini Fries

Low Carb Zucchini Fries

AuthorSabrinaCategory, , , , , , DifficultyBeginner

These low carb zucchini fries aren’t really “fries” since they are baked and not fried. These are just so good that you’ll find yourself serving them up with anything from a grilled to baked protein. I recommend the quick and easy lemon-yogurt sauce listed below, but you can serve these with your favorite bottled or homemade dressings and sauces

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

4 medium-large zucchini
1 large egg
1 tbsp water (more as needed)
½ cup almond flour
cup shredded parmesan cheese
½ tsp sea salt
½ tsp dried oregano (or your choice of dried herb)
¼ tsp black pepper
¼ tsp granulated onion
¼ granulated garlic
For Yogurt Sauce:
½ cup plain non-fat Icelandic yogurt
Juice of 1 lemon
Pinch of salt and black pepper

1

Preheat oven for 350 degrees F. Line a large baking sheet with parchment.

2

Cut each zucchini in half lengthwise. Cut into 4” long by 1” wide pieces.

3

Combine egg with water and pour into a large plate.

4

Combine almond flour with parmesan, salt, black pepper, onion, garlic, and herb of choice. Place into another large plate.

5

Dredge each zucchini piece in egg, then into almond flour mixture and place onto baking sheet.

6

Bake for 20 minutes, or until golden brown and cooked through. Remove from oven and let stand for 3-5 minutes before serving.

7

Combine yogurt sauce ingredients and taste for salt content. Add more if needed. Serve as a dipping sauce for zucchini fries.
*Recipe totals are based on 6 servings of zucchini fries alone without the yogurt sauce. There are 4 net carbs per serving.*

Nutrition Facts

Servings 4


Amount Per Serving
Calories 115
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 7g3%
Dietary Fiber 3g12%
Sugars 0g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shopping List

Blue Diamond Almond Flour

PaperChef Natural Non-Stick Culinary Parchment Paper

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Pans

Ingredients

 4 medium-large zucchini
 1 large egg
 1 tbsp water (more as needed)
 ½ cup almond flour
  cup shredded parmesan cheese
 ½ tsp sea salt
 ½ tsp dried oregano (or your choice of dried herb)
 ¼ tsp black pepper
 ¼ tsp granulated onion
 ¼ granulated garlic
For Yogurt Sauce:
 ½ cup plain non-fat Icelandic yogurt
 Juice of 1 lemon
 Pinch of salt and black pepper

Directions

1

Preheat oven for 350 degrees F. Line a large baking sheet with parchment.

2

Cut each zucchini in half lengthwise. Cut into 4” long by 1” wide pieces.

3

Combine egg with water and pour into a large plate.

4

Combine almond flour with parmesan, salt, black pepper, onion, garlic, and herb of choice. Place into another large plate.

5

Dredge each zucchini piece in egg, then into almond flour mixture and place onto baking sheet.

6

Bake for 20 minutes, or until golden brown and cooked through. Remove from oven and let stand for 3-5 minutes before serving.

7

Combine yogurt sauce ingredients and taste for salt content. Add more if needed. Serve as a dipping sauce for zucchini fries.
*Recipe totals are based on 6 servings of zucchini fries alone without the yogurt sauce. There are 4 net carbs per serving.*

Low Carb Zucchini Fries

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