Crispy on the outside, tender on the inside — these oven-baked zucchini fries coated in Parmesan and almond flour are a brilliant low-carb swap for regular fries. A fraction of the carbs compared to real fries!
Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper and place a wire rack on top (optional but helps crispiness).
Cut the zucchini into fry-shaped sticks (about 7×1 cm / 3×0.5 in). Pat dry thoroughly with paper towels — removing moisture is key for crispy results.
In a shallow bowl, whisk the egg with the olive oil. In a separate bowl, combine the Parmesan, almond flour, garlic powder, paprika, Italian seasoning, salt, and pepper.
Dip each zucchini stick into the egg wash, then press into the Parmesan–almond flour mixture, coating all sides evenly.
Arrange the coated sticks in a single layer on the prepared baking sheet (do not overcrowd).
Bake for 20–25 minutes, flipping halfway through, until golden and crispy. For extra crunch, broil for 1–2 minutes at the end.
Serve immediately while hot and crispy. Great with sugar-free ketchup, Greek yogurt dip, or a simple garlic aioli.
Carbs come from zucchini and breading — far fewer than real potato fries, with minimal glycemic impact. Use your usual dosing method agreed with your care team to dose precisely for the small bolus needed. The Parmesan adds protein that helps stabilize blood sugar — log the meal in your journal to track your response.
