Get ready to flip out with these mindblowing Baked Zucchini Fries! This delicious low-carb snack is a perfect side dish that pairs well with virtually all proteins. The recipe packs huge flavors from herbs and a balsamic drizzle. Plus, the browning and broiling to crispy perfection takes the flavor over the top!
The recipe features baby zucchini, fresh basil, Parmesan cheese, and a dash of balsamic for acidity. It is an easy set-up-and-go, with straightforward instructions. Read on to see what I mean!
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
5 Reasons to love this recipe
I make these low-carb zucchini fries every time zucchini are in season, and everyone in the family always asks for more. I'm willing to bet you'll love it too, for many reasons, including:
- Baked zucchini fries are delicious and the best way of consuming zucchini.
- The flavors meld beautifully.
- A perfect unconventional side dish for any protein meal.
- Everyone in the family will wonder where it has been all their lives!
- It is super low in carbs and nobody will notice!
Are Baked Zucchini Fries Low-Carb?
Yes, traditional baked zucchini fries made with low-carb ingredients like zucchini, herbs, and cheese fit the low-carb lifestyle. Some recipes have high-carb ingredients like bread crumbs, so check carefully if you are on a strict low-carb diet.
This recipe is wonderfully low-carb with a mere 2 g net carbs per serving. Its negligible carb count makes it a perfect side dish for various low-carb or keto meals.
To know more about "Is Zucchini Low Carb?" check out this detailed article to make informed choices in your low carb journey.
Baked Zucchini Fries Ingredients List
My oven-baked zucchini fries recipe calls for the following ingredients:
- 12 mini zucchini
- Reduced balsamic glaze
- Fresh basil, chiffonade-cut for garnish
- ⅓ cup red onion (small dice)
- ⅓ cup Parmesan, grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ teaspoon balsamic vinegar
Ingredient Substitutions
Use these great healthy alternatives in place of the ingredients you are missing:
- Baby zucchini: Use medium zucchini, cut into sticks.
- Red onion: 1 finely diced shallot is a close substitute.
- Butter: Use ghee orclarified butter.
- Olive oil: MCT, coconut oil, or avocado oil are excellent alternatives.
- Parmesan cheese: Grated Pecorino Romano or Asiago cheese will give you the same luscious cheesy flavor.
- Balsamic vinegar: A squeeze of fresh lemon juice will add the same acidity.
- Reduced balsamic glaze: Use regular balsamic vinegar, although it is less sweet.
- Fresh basil: Try fresh parsley for a herbaceous flavor.
Additional Ingredients
This fried zucchini recipe is even better with a few more ingredients. Try these optional ingredients to heighten its flavors:
- Vegetables: Add yellow squash cut into sticks or a globe zucchini pressed through a French fry cutter.
- Spices: Like regular french fries, spice the zucchini fries until your heart is content! Try dried tarragon, garlic powder or onion powder, black pepper, thyme, parsley, or chili flakes for a kick of heat to your favorite snack. Smoked Maldon sea salt adds a nice crunch and extra flavor.
- Cheese crumbles: Zucchini pairs nicely with crumbled goat's cheese or feta. Use a fork to create small crumbles that adhere to the zucchini fries.
- Breadcrumbs: Coat the raw zucchini sticks in an egg wash and roll them in my gluten-free almond flour breadcrumbs before frying or baking (if you like your zucchini fries baked), to make breaded zucchini fries with a crispy texture.
- Seeds: Sprinkle some toasted sesame or poppy seeds over the fries for a nice crunch.
Note: The additional ingredients are optional and not part of the original recipe. Use them to enhance the zucchini fries' flavors.
Cooking Tools
For this crispy baked zucchini fries recipe, you need these cooking tools:
How To Make Baked Zucchini Fries: Complete Cooking Guide
Cooking Method
- Sautéing
- Baking
Preparation Steps
- Gather the tools and ingredients.
- Start the broiler in your oven and line a rimmed baking sheet with foil.
- Wash and slice the mini zucchini in half or cut larger zucchini into sticks.
Cooking Instructions
- Over high heat, add the butter and oil to a heavy-bottomed pan. When the fat is hot, add the zucchini, cut side down. Allow to brown for 2-3 minutes. Add the red onion, reduce the heat to medium and cover. Continue to cook for 5-7 minutes.
- When the zucchini are tender, remove them from the pan with tongs and add to the baking sheet with the cut side up. Keep them close together. Spread the cooked onions on top, spray with some balsamic vinegar, and sprinkle the grated parmesan mixture liberally over them.
- Place the baking tray with the zucchini under the broiler in the preheated oven for 2-3 minutes or until the cheese is melted and golden brown.
- Remove carefully from the pan and put into the serving dish. Drizzle reduced balsamic over the fries and sprinkle with some cut basil.
- Enjoy hot or at room temperature.
Note: The perfect way to bake crispier zucchini fries is to sauté them first, then add them to the oven to melt the cheese and develop the perfect crunchy crust.
Step 1:Sauté the mini zucchini and diced red onions in a black pan until they start to soften.
Step 2:Cover the pan with a lid and let the zucchini steam for a few minutes to ensure they cook evenly.
Step 3: Uncover the pan and continue to sauté the zucchini and onions until they are nicely caramelized.
Step 4: Arrange the sautéed zucchini on a foil-lined baking tray, spreading them out evenly.
Step 5: Sprinkle grated cheese over the zucchini on the baking tray.
Step 6: Bake the zucchini in the oven until the cheese is melted and golden brown.
💡 My Pro Tip
The size of the zucchini matters! Here’s the scoop: I'm using baby zucchini (sometimes called mini zucchini) because they are more tender and have less water content than larger zucchini. This is crucial to crisping. We do not want soggy fries! If you’re not able to find baby zucchini, I’ve got a few ideas for you:
- Look for the smallest fresh zucchini you can find. They will have fewer seeds, more flavor, and less water content.
- The straighter the zucchini, the easier it is to cut the zucchini fries. Curved zucchini also tend to have a larger bulb at one end with a lot of stored liquid.
- When zucchini is abundant in the summer months, you are spoiled for choice! Choose something small and delicious-looking!
- Look for small yellow squash if you can’t find baby zucchini. The water content of yellow squash is higher than zucchini, so be sure to get smaller ones. Cut the squash into pieces the size of French fries. Mine are often triangular rather than square, which is fine. Brown them on both of the fleshy sides first.
How To Cut Zucchini Fries?
To cut slick zucchini fries, grab a sharp knife and a cutting board and follow these instructions:
- Wash the zucchini thoroughly under cold running water to remove any dirt or debris.
- Trim off both ends of the zucchini with a sharp knife.
- Make two long halves by cutting the zucchini in half lengthwise.
- Put the zucchini halves on a cutting board, cut side down.
- To create the fries, slice each half lengthwise into even strips, about ½ an inch wide.
- You can cut the strips into shorter lengths to make them more manageable.
- Repeat the process with the remaining zucchini.
⏲️ Time-Saving Tips
- Buying baby zucchini saves a lot of prep time than buying regular zucchini. It also shortens cooking time as you only need to brown one cut side with the baby zucchini versus a minimum of 2 cut sides with larger zucchini fries.
- Buy a good, high-quality balsamic glaze. You could make one by reducing balsamic vinegar on the stove, but this is a tricky recipe that can burn very quickly. Find a high-quality balsamic glaze but use it sparingly, and make sure it has no added sugar, date syrup, or concentrated grape syrup. You will save a lot of time!
- You can brown the zucchini ahead of time and store them in the fridge for up to 24 hours. Do not refrigerate for too long as they tend to lose too much moisture. When you are ready, add the onions, parmesan, and balsamic vinegar and bake.
What To Serve With Baked Zucchini Fries?
Baked zucchini fries are enjoyable on their own as an appetizer or as a side dish for either lunch or dinner. Some great pairings to try are:
- Pesto: Dipping sauce are amazing idea to enjoy this healthy snack recipe. I like my Pistachio Pesto, Traditional Basil Pesto, or Sun-Dried Tomato Pesto for a kick of flavor.
- Shrimp Creole Recipe: I used less spicy seasoning and more lemon on the shrimp and the flavors paired well with the zucchini chips.
- Grilled Beer Can Chicken: The baked Parmesan zucchini fries are a fine accompaniment to the savory flavors of the beer can chicken.
- Perfectly Grilled Pork Chops: Serve the pork chops alongside the healthy zucchini fries piping hot from the oven for a filling keto meal.
- Bacon Bits: Sprinkle the bacon bits over the crispy zucchini fries for a savory appetizer or game night snack.
Storage and Reheating Instructions
Storage
- Store the leftover zucchini fries in an airtight container in the refrigerator for 3-4 days. After that, they do become quite soggy and past their best.
Freezing
- Zucchini fries do not freeze well. The consistency and texture of the zucchini changes when they defrost.
Reheating
- Reheating in the oven is the best method for reviving crispy zucchini fries. Heat the oven to 350°F (180°C) and place in a single layer on the baking sheet until heated. In a pan, the cheese liquefies before the zucchini is heated. In the microwave, the zucchini fries get soggy.
Conclusion
It's amazing how quickly this Baked Zucchini Fries recipe comes together. I have all the ingredients in the kitchen right now for another batch. My kids can't get enough of them! The recipe cooks so easily—plus, you can make a large batch to serve lots of people together.
Serve it for your next large gathering. Homemade zucchini fries are delicious both piping hot out of the oven, or at room temperature. However you decide to make them, I hope you enjoy! Share your pictures and thoughts about the recipe on Facebook and Instagram.
Other Delicious Zucchini Recipes:
Love this parmesan Italian zucchini fries recipe? Here are more fun zucchini recipes to try:
FAQs
Breaded zucchini requires a high cooking temperature to achieve crispiness. For the best results, bake at 425°F (220°C).
Your baked zucchini fries can be soggy for many reasons, including excess moisture in the vegetables, overcrowding the baking sheet, using too much oil, and baking at low temperatures.
15 to 20 minutes is enough for baking crispy zucchini fries at high enough temperatures.
The Best Baked Zucchini Fries
Ingredients
- 12 mini zucchini
- Reduced balsamic glaze
- Fresh basil chiffonade-cut for garnish
- ⅓ cup red onion small dice
- ⅓ cup Parmesan grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ teaspoon balsamic vinegar
Instructions
- Over high heat, add the butter and oil to a heavy-bottomed pan. When the fat is hot, add the zucchini, cut side down. Allow to brown for 2-3 minutes. Add the red onion, reduce the heat to medium and cover. Continue to cook for 5-7 minutes.
- When the zucchini are tender, remove them from the pan with tongs and add to the baking sheet with the cut side up. Keep them close together. Spread the cooked onions on top, spray with some balsamic vinegar, and sprinkle the grated parmesan mixture liberally over them.
- Place the baking tray with the zucchini under the broiler in the preheated oven for 2-3 minutes or until the cheese is melted and golden brown.
- Remove carefully from the pan and put into the serving dish. Drizzle reduced balsamic over the fries and sprinkle with some cut basil.
- Enjoy hot or at room temperature.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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11 Responses
These zucchinis look so appetising. I need to make this recipe, zucchinis are almost a staple in my fridge.
Hi Iryna:
Thanks for writing- I love zucchini too. The smaller ones are just a touch sweeter and are really delightful to eat. Hopefully you can find some at your local market.
Take care and happy eating!
Scott
Can't wait to try these. I've got all the ingredients except for the glaze. I guess I could use aged balsamic as it's quite thick anyway. The overhead shot of the zucchini fries is gorgeous! Thanks and visiting from SITS sharefest.
Hey there:
Thanks for the compliment on the photo! I loved taking this picture. Go ahead and use balsamic reduction- it is going to work just perfectly. Thank you for writing.
Have a delicious day in the kitchen!
Scott
These look great! I'm pinning right now 🙂 Thanks!
Hi Christy:
Thank YOU for stopping by and sharing.
Hope you have an excellent day in the kitchen!
Scott
Where can I find Balsamic Glaze? Can't I just make reduced balsamic?
Hi Dave:
Absolutely- go ahead an use reduced balsamic- no problems!
Thanks for writing.
Have a great day and happy eating!
Scott