Everyone, zucchini season is back and I couldn’t be MORE excited!
When I was a child, I used to HATE zucchini with all my tiny kid might. But now, BOY do I love it! Deep fried, sautéed, or even baked, zucchini is a delicious and versatile veggie that everyone is your house will love, well, at least, if you follow our recipe!
For gluten-free eaters, zucchini is also a great alternative for pasta or noodles, sonce zucchini noodles are to. die. For.
Today, we’re here to gift you with some zucchini inspirations that will please your family and leave them asking for more!
If you love fries but want to stay away from potatoes, zucchini fries are the perfect alternative. Not only are they great snacks, they’re also a great gluten-free, low-carb, keto-friendly snack!
Instead of using breadcrumbs in this recipe, we’ll use Parmesan cheese, which gives the zucchina a crispy, cheesey, gooey outside deliciousness.
These zucchini fries are also baked, which definitely makes them healthier!
How to make fried zucchini
To get started, make sure to preheat your oven to 425 degrees Fahrenheit first, then get your ingredients out, which includes two zucchini, fresh Parmigiano-Reggiano cheese, and an egg. Crack the egg into a small bowl or container and use a fork or small whisk to stir it up.
Next, finely grate about a cup of fresh Parmigiano-Reggiano cheese. Fresh cheese has so much more flavor than pre-grated cheese and doesn’t include fillers such as cellulose, which is an anti-caking agent made from wood pulp.
If you want to store cheese that you granted yourself, you can use a special container made for meal prepping. You’ll learn more about meal prepping in our next articles.
Add the grated cheese to another small bowl or container, and then add some spices too, such as garlic powder and Italian seasoning. But really, the spices are your choice.
If you don’t have Italian seasoning, you could use a blend of oregano, thyme, basil, rosemary, and sage. And if you’re not concerned about low-carb for this recipe, you could opt for a half a cup of almond flour and a half a cup of Parmesan cheese.
Almond flour will give you a crunchier outside but I just prefer the cheesier flavor. You can experiment to see which you like better.
Once you’ve added your spices, use your fingers to make sure everything is well-mixed and stirred together. To slice the zucchini into small, wedge-shaped fries, just cut the zucchini in half, then slice each half in half, then into quarters, so you’ll end up with 16 fries per zucchini.
Of course, if you have larger or smaller zucchini instead of a medium-sized one, just adjust the number of slices.
If your zucchini is straight out of the bridge and starts condensation, make sure to blot them with a paper towel. You don’t want any excess moisture on the zucchini as it will make it harder for the egg wash to stick.
Once you’re done cutting your zucchini and have all your ingredients ready, you can start working. Make sure to have your slices of zucchini on one end, then the beaten egg, Parmesan cheese, and a parchment-lined baking tray.
Use one hand to coat the zucchini in egg and let any excess drip off. Then transfer that to the cheese, and use your other hand to coat the zucchini in the cheese and spice blend.
You really want to make sure to keep your hands separate with only one touching the egg and one touching the cheese. Otherwise, you’ll end up with a big mess of wet cheese and clumpy zucchini fries, and that’s the number one problem people have when making these at home.
After the zucchini is coated in cheese, gently shake off any excess and place the zucchini on the baking tray. Repeat this process until all of your zucchini are coated and ready to be baked.
After that, place the trays of zucchini into the oven and bake for about 25 to 30 minutes, flipping halfway through on the cut side.
A small tip to remember: because you’re using fresh cheese and not cheese with an anti-caking additive (packaged cheese that is already pre-grated), you’ll notice that this cheese melts more than it would with store-bought, pre-grated Parmesan, which makes these fries perfect!
While the zucchini fries are baking, make a quick lemon-parsley aioli for your dipping sauce.
Add half a cup of mayonnaise, one minced garlic clove, the juice from one lemon, and salt and pepper to a bowl. Then add a tablespoon’s worth of finely chopped parsley.
When your zucchini fries are done, remove them from the oven and use tongs to transfer them to a plate. It’s best to eat zucchini fries immediately when they’re warm and crispy right out of the oven.
Zucchini is 95% water, so these fries will definitely become soft as they cool and sit out.
Some tips for a bomb fried zucchini
How to reheat zucchini? Fried zucchini is ideal when eaten right away, but If you happen to have leftovers, the best way to reheat them is in the oven. You can broil them on low for 2-4 minutes or place them in a preheated oven at 375° F for 5-7 minutes until they are heated through.
How can I add flavor to fried zucchini? If you’re looking to add some variation try adding chili flakes, garlic salt, or cayenne pepper before frying. Another way to change up the flavors to use different dipping sauces, such as ranch dressing, marinara sauce, or horseradish sauce.
Is zucchini healthy?
Zucchini contains zero fat and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.
The summer squash also contains antioxidant and anti-inflammatory phytonutrients. This makes zucchini, also known as courgette, nutrient-dense food that you should include in your diet.
It also improves digestion, slows down aging, lowers blood sugar levels, supports healthy circulation and a healthy heart, improves eye health, and boosts energy.
How to serve fried zucchini?
Fried zucchini can be served as a light summer meal with bread, tomatoes, garlic sauce and if you like, some crumbled feta on top. It works well with both hot fried zucchini or cold.
When cold, fried zucchini can also be put into a sandwich for the next day.
Just spread some cream cheese, mayonnaise, hummus or chili sauce on a slice of bread, add fried zucchini slices, sprinkle with salt and top with a slice of cheese, either feta, gouda or cheddar. Leave it as an open sandwich or place another slice of bread on top.
This recipe for fried zucchini is the perfect low-carb snack for afternoon hunger or a delicious cheese and zucchini sandwich. It’s healthy, versatile, and delicious.
- 2 medium zucchini
- 1 egg
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian spice
- 1/2 cup mayonnaise
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tbsp, finely chopped parsley
- salt and pepper
Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
Crack the egg in a small bowl or container and lightly beat it.
Add the parmesan and spices to a separate bowl or container and stir to combine.
Dip a slice of zucchini in the egg wash and transfer it to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini is coated.
Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.
To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.