Crunchy and bursting with flavors, these low-carb, gluten-free, and parmesan-crusted baked zucchini fries are there to satisfy your crunchy cravings.
I’m currently working on getting back to low-carb eating because it is always so good to me when I do! I will freely admit to getting derailed sometimes. Not because of temptation, but mostly because of travel and being so busy.
Dishes like this also help when the salty, crunchy cravings hit. These low carb zucchini fries are one of my current favorites. I have been making them several times a week and we just love the crunchiness and burst of flavor from them! They have the taste of a fried treat (think ) but are far less work and mess, so that is yet another point in their favor.
Some other tasty side dishes you might enjoy include my parmesan oven fries, hush puppies Southern-style, and fried potatoes recipe (steppin’ up the flavor).
- Parmesan cheese
- Zucchini (I usually use one zucchini for each of us)
How To Make Baked Zucchini Fries
First, we need to set up a breading station. So add the parmesan cheese…
and the pepper to a mixing bowl.
Stir ingredients together with a fork 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 make them a little tackier so the breading sticks better. Sometimes I do this, sometimes I don’t, they all turn out great regardless. Some people try to make this into a high-maintenance recipe, but it really isn’t.
Using a knife, spread each cut side of the zucchini sticks with mayo.
You’ll be amazed at how easy it goes on and sticks.
Then, press each cut side into your parmesan mixture.
Place the zucchini sticks on a
Bake at 450 for about 30 minutes, or until your are brown and crispy on top. The first time you do this, check on them around the 20-minute mark just to make sure they aren’t overcooking in your oven.
Here they are, straight out of the oven.
Serve immediately either on their own or with your favorite dipping sauce!
You can store leftover zucchini fries in an airtight container in the fridge for up to 3 days. I recommend reheating them quickly in the oven or air fryer so they become once more.
- When it comes to these baked parmesan zucchini fries, I know a lot of folks will be tempted to buy the grated parmesan cheese. But I have made them with both and the powdered parmesan is really and truly the way to go. It creates a wonderful coating that sticks really well, whereas the shredded parmesan tends to melt and slide off the zucchini.
- As for which mayonnaise to use in this recipe, I am pretty sure 75% of my readership is going to slowly die 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 Great Value substitute on the go. So it doesn’t matter which mayonnaise you use, these zucchini fries are going to taste delicious!
- Please salt and pepper to your taste. I enjoy my very peppery with a good zing of salt. You know your taste buds best so use your own personal judgment when it comes to adding salt and black pepper.
- Serve your oven baked zucchini fries with your favorite dipping sauce, whether that’s ranch dressing, garlic aioli, or marinara sauce.
- For extra seasoning, add a teaspoon of Italian seasoning, , or to the parmesan mixture.
You may also like these other zucchini dishes:
Stuffed Zucchini Boats, Tex-Mex Style
Simple Zucchini and Squash Recipe
Click here for more low-carb recipes too.
- 2-3 medium-sized zucchinis
- 1 cup powdered parmesan cheese the kind near the spaghetti fixins
- 1/2 teaspoon salt*
- 1/2 to 1 teaspoon pepper*
- In a small bowl, stir together the parmesan, salt, and pepper. Set aside.1 cup powdered parmesan cheese, 1/2 teaspoon salt*, 1/2 to 1 teaspoon pepper*
- Cut each zucchini in half across the diameter and then cut each half into four logs or sticks.2-3 medium-sized zucchinis
- 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 the zucchini sticks and then dip the cut sides into the parmesan mixture. Place on a lightly greased baking sheet and bake at 450 for 20-30 minutes until brown and crispy on top.mayonnaise
- Serve warm and enjoy!
I enjoy reading all of your recipes and comments. I use many of them, However I don’t use Facebook and never will so I miss many of your goodies. Would be helpful to find you on some other sight if you aren’t posting in your blog.
I’m always posting here, this is kind of my hub. 🙂 You must be subscribed to my newsletter so that is the absolute best way to stay in touch – thank you!!
I’m not a fan of parm….I wonder if these would work using panko with seasoning, instead…maybe a little parm sprinkled into the seasonings and panko…
Thanks for being a real down to earth lady….
Oh absolutely! I used to make them with bread crumbs but switched to parm for low carb. They are WONDERFUL, same recipe, just use crumbs instead of the cheese. You don’t have to use any parmesan at all. I’m a big fan of not eating things you don’t like ;).
Thank you for being here, Brenda!!
Have you tried out an air fryer yet?
I bet these would do great in one!
I know it’s just a glorified convection oven but it’s so handy! I love mine! So easy and fast for the kids to cook their own lunches (because mine are home all day *homeschool)
I homeschool as well and just love it. I don’t have an air fryer but I’ve seen them here and about. I do have a convection oven so I’m glad you made that comparison so I can kind of wrap my head around it!
I have been reading all your low carb articles and have enjoyed them so much..am trying some of your recipes..love the egg breakfast cups..please share all the low carb recipes you have..love your site..am going over to Facebook when I finish this..thanks!!!
Oh Faye thank you so much!!
Christy you said you didn’t like Mayo, neither does my husband, can you taste the mayo?
Not at all, it just perfectly holds that coating on there and then kinda absorbs into it to help with the crunch 🙂
Christy, you may be able to add a little of mustard to the mayonnaise. I would substitute mayonnaise for mustard but afraid it would change the taste completely. Me and my oldest son don’t care for ketchup so we eat our fry’s with mustard.
I will have to give it a try and see how it changes the taste. If you try it before I get a chance to let me know what you think. 🙂
I’m not a ketchup eater either. I recently discovered discovered fry sauce. It is amazing and can be changed up anyway you like.
I think you may have mentioned it before, but where did you get your baking sheet? I love it! 🙂
Here is a link, I love that thing because it is just such a great size! https://amzn.to/3miF1rw
This recipe makes me think of summer! I’m pinning it for future reference. And I just went and liked your FB page 🙂
Oh Quinn, thank you so much! Thank you thank you thank you!
I am trying to keep to a really low carb count right now. Do you ever publish the nutritional info on your low carb recipes? They look fabulous
Hi Donna, it would take a lot of time to go in and acquire all the nutritional information for every recipe here and with people determining their own serving size, making ingredient substitutions, etc, it would not be accurate most of the time on your end. However there are a lot of really good online sites that will do the calculations for you if you put the ingredients in and most of them are free. Personally, I recommend myfitnesspal.com