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That One Snack That Saved Me From the Chip Bag…
I’ll be honest with you — some nights I just want to crash on the couch with a salty snack and not think about carbs or sugar or anything remotely nutritious. You know the feeling? Work’s been nonstop, the laundry’s whispering my name from the next room, and the idea of cooking feels like a whole production.
But then there’s this little trick I figured out with zucchini — yes, zucchini of all things — and now I keep two or three in the fridge just in case I need a snack that hits the spot without wrecking my energy.
These baked zucchini fries? Oh honey, they’re a game changer. Crunchy on the outside, tender in the middle, and just enough seasoning to make you feel like you ordered them from a café that charges too much for avocado toast.
Why You’ll Come Back to These Again (and Again)
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They’re done in 20 minutes flat. That’s faster than scrolling Netflix looking for a movie you won’t finish.
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Low-carb but not low-flavor. Almond flour + Parmesan = crispy goodness, minus the breading.
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Totally customizable. Want spice? Add it. Want dairy-free? Easy fix.
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Your picky eaters will eat them. I’m not saying it’s a miracle, but it’s close.
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They go with everything. Grilled chicken, a big salad, or straight off the tray with your fingers. No judgment.
Let’s Chat Ingredients (with a few mom-style notes)
Here’s what you’ll need. Don’t stress if you don’t have the exact thing — I’ve got swaps:
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2 medium zucchinis – Go for the firm ones, not the oversized ones that look like baseball bats.
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2 eggs, lightly beaten – I use large eggs. Don’t overthink it.
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½ cup grated Parmesan cheese – Not the green can. Get the real stuff if you can. But hey, no shame if that’s what you’ve got.
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½ cup almond flour – Adds a lovely nutty crunch. I get mine at Trader Joe’s, but any brand works.
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1 tsp garlic powder – Because garlic makes everything better.
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1 tsp Italian seasoning – Or just toss in some dried basil and oregano if that’s what you have.
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½ tsp black pepper – I always say a little extra never hurt.
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Cooking spray or olive oil – To keep things from sticking and help the browning.
Now the Fun Part: How to Make Them
You don’t need any fancy equipment here. Just your oven, a couple bowls, and a baking sheet. Maybe a little music in the background if you’re like me and dance between steps.
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Preheat your oven to 400°F. Don’t skip this step — cold ovens and crispy fries are not friends.
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Slice your zucchini into fry shapes, about ¼ inch thick. Not too thin — we want a little bite in the middle.
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Set up two bowls: one with the beaten eggs, the other with your Parmesan-almond flour mix.
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Dip and coat – First in egg, then in the dry mixture. Give it a little press to make sure it sticks.
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Lay them on a greased baking sheet – Or better yet, use parchment if you hate cleanup like I do.
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Bake for 10 minutes, then flip them carefully and bake another 10. You’re looking for that golden, crispy outside that smells like heaven.
Serve ’em hot with whatever dip you love. Personally? I like a good garlic aioli or a little warmed-up marinara. My husband’s a ketchup guy. We don’t argue about it (well, not too much).
Want to Mix Things Up?
We’re not married to the recipe — here are a few ways to zhuzh it up:
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Feeling spicy? Add a pinch of cayenne or chili flakes to the coating.
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Dairy-free? Use nutritional yeast instead of Parmesan. It’s got that same savory vibe.
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Try fresh herbs like rosemary or thyme if you’ve got ‘em. Adds a nice garden-y flair.
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Extra crisp? Pop a wire rack over your baking sheet so air can circulate around the fries. It helps a ton!
Leftovers? Don’t Count on It… But Just in Case
Listen, they usually disappear fast in my house. But if you do have leftovers:
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Keep them in the fridge in an airtight container for up to 3 days.
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Reheat in a toaster oven or air fryer at 375°F for 5–7 minutes. Don’t microwave them — they go limp and sad. Trust me on this.
Oh, and don’t freeze them. Zucchini doesn’t play well with the freezer. It gets weepy.
Let’s Be Real — Zucchini Fries Are the Friend We Didn’t Know We Needed
Is it the fanciest snack? No. Is it trendy? Maybe a little. But what it is — really — is satisfying. Something you can feel good about pulling from the oven on a Tuesday night when you’re craving comfort but don’t want to go off the rails.
So, if you try these, I’d love to hear about it! What did you serve them with? Did your kids ask for seconds? Did you eat the whole tray yourself while watching reruns of “The Golden Girls”? No judgment either way.
Drop me a comment, send me a photo, or just tell me if it brought a little joy to your week. Because if there’s anything I’ve learned, it’s that good food and shared stories always bring us a little closer
Herb-Infused Baked Zucchini Fries with Almond Flour
Ingredients
- 2 medium zucchinis
- 2 eggs lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the zucchinis into fry shapes, about 1/4 inch thick.
- In a shallow bowl, beat the eggs lightly.
- In another bowl, combine the Parmesan cheese, almond flour, garlic powder, Italian seasoning, and black pepper.
- Dip each zucchini piece into the beaten eggs, then coat with the Parmesan and almond flour mixture.
- Arrange the coated zucchini fries on a greased baking sheet.
- Bake in the preheated oven for 10 minutes.
- Flip the fries and bake for another 10 minutes, or until they are golden and crispy.
- Serve immediately with your favorite dipping sauce.
Notes
Nutrition