Servings: 4 Prep: 15 mins Cook: 15 min Total: 30 mins
These baked zucchini fries are probably incorrectly named. They’re not “fried”. In fact, there’s no oil used! That’s not to say they COULDN’T be fried, it’s just that they weren’t, which means the name is … the wrong name. Maybe “Baked Zucchini Bakes”. That probably makes more sense, from a literal and redundant standpoint, but I’d wager that less people would order the Zucchini Bakes at a restaurant, than would order the “Zucchini Fries”. If you’re wondering what my point is … so am I! I just started writing and this is what came out.
These Baked Zucchini Bakes were wonderful! They were crisp and flavorful, without taking on that soggy and squishy zucchini texture that they can so quickly and easily take on.
As with any stick-like food, a dip is often sitting on the side. More often than not, it’s ketchup. I didn’t want to just throw a puddle of plain ol’ ketchup on the side of these crispity beauties. I wanted to do something a little different. So, they are accompanied by a sun-dried tomato pesto.
They’re a little messy to make, but they are A LOT of fun to eat. You can also make the up, stick them in the freezer on a tray (raw), freeze them, place them into a big freezer bag and freeze for another day. Pull them out, line them on a tray and bake them up! YUM!
Baked Zucchini FriesPrint Rate
- 4 each green zucchini and/or summer squash cut into sticks
- 1/4 cup coconut flour
- 1 cup almond flour
- 1 cup parmesan cheese finely grated
- 2 tsp fresh oregano (thyme rosemary, sage and/or marjoram), rough chop
- 4 each garlic clove minced
- 2 large eggs
- 1/4 cup cream heavy whipping
- salt and pepper to taste
- Pre-heat oven to 375 F.
- Make sure your zucchini are cut into sticks. In my case, I cut them into half, lengthwise. Then, I laid each half, cut-side-down on the cutting board. Then, I sliced about every 1/2 inch, at a VERY strong angle. This results in something like a really long "half moon" shape. (in kitchen terms, this is usually called "cutting on the bias").
- In a wide Tupperware-style container, place your coconut flour. Season it with a good amount of salt and pepper. Add your zucchini sticks to the Tupperware. Place the lid on the Tupperware and shake the things, to coat the zucchini with the flour. Not too hard, as you'll break and bruise the zucchini. You just want to get it all evenly mixed and coated. Remove them from the container and set aside.
- In the original container, place your almond meal and parmesan cheese, chopped oregano and minced garlic. Mix it well.
- In a separate wide-mouthed bowl or container, whisk your eggs with the cream.
- Grease a baking tray (I used a silicon mat, but parchment will work and is less clean up, less likely to stick than a pan, etc.)
- In small batches of 4 to 6 sticks, place them in the egg mixture. Coat them well. Pick them up and move them into the almond meal mixture. Place the lid back on top and shake them around. Place them on the tray, but with a little space between them. Repeat this process until your are done. At the end, the almond meal mixture will start balling up and won't stick as well. This is fine. Just press it on and form it inside your palms/fists.
- Bake the whole tray for 12 to 15 minutes. Watch for them to turn golden brown. Remove and serve!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …