Description

Crispy Baked Zucchini Fries are a healthy, guilt-free snack alternative that offers a crunchy and flavorful experience without the heaviness of traditional fried snacks. Coated with almond flour and Italian seasoning, these zucchini fries bake up golden and crisp, perfect for dipping in your favorite sauce. This easy-to-make recipe is gluten-free, packed with flavor, and ideal for a nutritious appetizer or snack.

Ingredients

Scale

Vegetables

2 medium Zucchini (Freshness and moisture are key; can substitute with yellow squash.)

Coating

1 cup Almond Flour (Adds a gluten-free crispy coating.)
1 tbsp Italian Seasoning (Enhances flavor; can use dried oregano or basil.)
1 tsp Garlic Powder (Boosts flavor; fresh minced garlic can be used.)
1 tsp Sea Salt (Adjust based on personal preference.)
1 tsp Pepper (Adjust based on personal preference.)

Binding and Serving

2 large Eggs (Binds the flour to the zucchini; use a flax egg for vegan.)
1 cup Dipping Sauce (Try marinara or pesto.)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
Prepare Zucchini: Slice the zucchini into thick, even strips. Pat them dry thoroughly with a paper towel to remove excess moisture, which helps the coating stick better and results in crisper fries.
Mix Coating: In a mixing bowl, combine the almond flour, Italian seasoning, garlic powder, sea salt, and pepper. Whisk these dry ingredients together to distribute the seasoning evenly.
Prepare Egg Wash: In a separate bowl, whisk the eggs until fully combined. This mixture acts as a binder to help the almond flour coating adhere to the zucchini.
Coat Zucchini: Dip each zucchini strip first into the egg wash, then dredge it in the almond flour mixture. Press lightly to ensure the coating sticks well.
Arrange Fries: Place the coated zucchini fries in a single layer on the prepared baking sheet, making sure they are not touching to allow for even crisping.
Bake Fries: Bake in the preheated oven for 25 minutes, flipping the fries halfway through the cooking time to ensure they brown evenly on all sides.
Cool and Serve: Once the fries are golden brown and crispy, remove them from the oven. Let them cool slightly before serving with your choice of dipping sauces such as marinara or pesto.

Notes

You can substitute the almond flour with gluten-free breadcrumbs if preferred, but the texture will vary slightly.
To make this recipe vegan, replace eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).
For extra crispiness, ensure zucchini strips are patted dry to remove as much moisture as possible before coating.
Serve immediately for best texture; reheated fries may lose crispness.
Adjust seasoning levels to taste, especially salt and pepper, depending on your preference.