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I’m currently working on getting back on the low carb bandwagon, because it is always so good to me when I do! I will freely admit to getting derailed during the holidays though. Not because of temptation, but mostly because of travel and being so busy. Fortunately, my husband is very enthusiastic about low carb eating so that is a great help. Dishes like this also help when the salty, crunchy cravings hit. These zucchini fries are one of my current favorites. I have been making them several times a week for Ricky and myself and we just love the crunchiness and burst of flavor from them! They have the taste of a fried treat but are far less work and mess, so that is yet another point in their favor.
To start with, you’ll need: Mayo, Parmesan Cheese, Salt, Pepper, and Zucchini. I usually use one zucchini for each of us.
Why I am Using Powdered Parmesan: I know a lot of folks will be tempted to buy the shredded parmesan but I have made them with both and the powdered is really and truly the way to go. It creates a wonderful coating that sticks really well whereas the shredded parm tends to melt and slide off the zucchini.
Mayo: I am pretty sure 75% of my readership is slowly dying inside because I didn’t use Duke’s. I usually try to get that just because y’all like it so much but grabbed this on the go. The thing is, I don’t actually like mayonnaise. I know, I know, between that and the fact that I have zero interest in football it is a wonder the South lets me stay. Eventually I will retreat into my cave, where I will stop cutting my hair and tend to my animals and garden all day, never to be heard from again. Until that time, thank you for allowing me this tiny little pocket in your world.
Set up a breading station by mixing your parmesan cheese with your salt and pepper until good and mixed.
Cut your zucchini into half, then each half into fourths to make wedges. I also cut the ends off but that’s up to you.
If you like (totally optional) you can take a paper towel and wrap it around each one and give a little squeeze to a make them a little more tacky so the breading sticks better. Sometimes I do this, sometimes I don’t, they all turn out great regardless. Some people try to make these high maintenance but they’re really not.
Using a knife, spread each cut side of a zucchini log with mayo.
You’ll be amazed at how easy it goes on and sticks.
Then, press each cut side into your parmesan mixture.
Place them all on a lightly greased baking sheet.
Bake at 450 for about thirty minutes, or until they are brown and crunchy on top. The first time you do this, check on them around 20 minutes just to make sure they aren’t overcooking in your oven.
Serve immediately either on their own or with your favorite dipping sauce!
- 2-3 medium sized Zucchini
- 1 cup powdered parmesan cheese (the kind near the spaghetti fixins)
- ½ teaspoon salt*
- ½ to 1 teaspoon pepper*
- In small bowl stir together parmesan, salt, and pepper. Set aside.
- Cut each zucchini in half across the diameter and then cut each half into four logs or sticks.
- Optional: Use a paper towel to gently squeeze each wedge before moving on to the breading.
- Using a knife, spread a thin layer of mayo on each cut side of each wedge and then dip the cut sides into parmesan mixture. Place on lightly greased baking sheet and bake at 450 for 20-30 minutes.
- Serve warm and enjoy!
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