My kids look at these enviously when they’re eating their carby dinners and I’m eating a plate of these instead, and sometimes I share. Baked, not fried, with an almond flour and Parmesan crust, these keto zucchini fries actually crisp up in the oven.
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There’s nothing sneaky in this recipe, no sugar alcohols, nothing you can’t pronounce, just zucchini and a proper crust. Pressing the coating firmly onto each fry after dredging is what keeps it from falling off in the oven.
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Chef Jenn’s Takes On Keto Zucchini Fries
Most baked zucchini fry recipes end up soggy, not crispy, and the usual culprit is shredded Parmesan instead of grated. Shredded cheese holds more moisture and melts into a wetter coating, which keeps the crust from actually crisping in the oven the way it should. Grated Parmesan is drier and finer, and it toasts instead of just melting, which is the difference between a real crust and a damp one.
The other detail that matters just as much is pressing the coating firmly onto the zucchini after dredging, not just rolling it through and hoping it sticks. A light dusting falls off in the oven and leaves bare patches of zucchini exposed to direct heat, which dries out instead of crisping. Cut the zucchini uniformly too, no thicker than about half an inch. Thicker pieces stay mushy in the center by the time the crust finishes browning on the outside.
What You’ll Love About Keto Zucchini Fries
- The crust actually crisps in the oven instead of turning soggy, which is where most baked zucchini fries fall short.
- There’s nothing hidden in this ingredient list, no sugar alcohols, nothing you can’t pronounce, just zucchini and a real crust.
- It works as a side dish or a solo snack, and I’ve caught my own kids eyeing my plate more than once.
Ingredients
- Zucchini – Fresh zucchini, not frozen. Frozen zucchini are too watery to crisp up in the oven in this keto zucchini recipe.
- Egg – Just 1 egg.
- Mayonnaise – Use your favorite keto mayonnaise.
- Almond flour – Superfine grind makes a lovely coating for the zucchini.
- Parmesan cheese – Grated, not shredded. Shredded holds more moisture and won’t crisp the same way.
- Garlic powder
- Onion powder
- Chili powder
- Salt and pepper – Season to taste.
How To Make Keto Zucchini Fries
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400 degrees Slice the zucchini into thick fries – kind of like steak fries. You can peel the zucchini or not – it’s up to you.
Pat the zucchini dry with paper towels. Whisk the egg and mayonnaise together in a bowl.
Combine the almond flour, spices, and cheese in a second bowl. Mix well. Dredge the zucchini in the egg, then the almond flour and cheese mixture, and then place them on a parchment paper-lined baking sheet.
Lightly spray the breaded zucchini fries with cooking spray/oil to help crisp them (optional) Bake on a baking sheet lined with parchment paper for 15 minutes. Then, turn them carefully with a fork, and bake for about 10 more minutes or until they are golden brown and crispy on the outside but tender in the middle.
Serve and enjoy!
Make it a Meal
These work as a side or a snack on their own, with a dipping sauce doing a lot of the flavor work. Ranch Dressing, Horsey Sauce, or Blue Cheese Dressing all work well for dipping.
If you want these as an actual side dish, Pot Roast with Bacon or Zuppa Toscana Soup both pair well alongside them.
STORAGE
These are best eaten fresh, since the crust softens as they sit. Leftovers keep in the fridge for up to 3 days, but reheat them in the oven, not the microwave, to bring back some crispness. Not a good candidate for freezing.
Frequently Asked Questions
This usually comes down to shredded Parmesan instead of grated, or a coating that wasn’t pressed on firmly enough. Grated cheese crisps better, and a firm press keeps the coating from falling off in the oven.
No, peeling is optional. The skin holds together fine during baking and most people don’t notice a texture difference either way.
They’re best fresh, since the crust softens the longer they sit. If you need to reheat leftovers, use the oven rather than the microwave to bring some of the crispness back.
Add Preferred SourceKeto Zucchini Fries
Equipment
- Baking sheet
Ingredients
- 2 medium zucchini
- 1 egg
- 1 tablespoon mayonnaise
- 1 cup almond flour
- 1/2 cup parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees.
- Slice the zucchini into thick fries – kind of like steak fries. You can peel the zucchini or not – it's up to you.
- Pat the zucchini dry with paper towels.
- Whisk the egg and mayonnaise together in a bowl.
- Combine the almond flour, spices, and cheese in a second bowl. Mix well.
- Dredge the zucchini in the egg, then the almond flour and cheese mixture, and then place them on a parchment paper-lined baking sheet.
- Lightly spray the breaded zucchini fries with cooking spray/oil to help crisp them (optional)
- Bake on a baking sheet lined with parchment paper for 15 minutes. Then, turn them carefully with a fork, and bake for about 10 more minutes or until they are golden brown and crispy on the outside but tender in the middle.
- Serve and enjoy!
Notes
Recipe Card Tips
- Use grated Parmesan, not shredded. Shredded cheese holds more moisture and keeps the crust from crisping the way grated Parmesan does.
- Press the coating firmly onto each fry after dredging. A light dusting falls off in the oven and leaves bare, dried-out patches instead of an even crust.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
These were super easy and tasty! Certainly satisfied my comfort food cravings. Will make again!
I have a ton of zucchini right now and my boyfriend requested something cheesy. This hit the spot! Delicious!
We loved these! They were crispy and cheesy. Perfect to curb my French Fry cravings! 🙂
Loved these zucchini fries. They were easy to make and full of flavor.
Best snacks ever! I love the parmesan crust on these and so glad I realized it needed to be grated and not shredded. Good tip.