This low carb crispy zucchini fries will be a great addition to your regular menu. Zucchini has a lot of natural moisture in it, so it can be challenging to get crispy results when oven roasting it. For this reason, small, firm zucchini work best for this recipe. As a precaution, you may also want to remove excess seeds prior to dredging each piece in the seasoned almond or coconut flour.

Ingredients:

Zucchini Fries:

½ cup almond (or coconut) flour
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. smoked paprika
1 tsp. Italian seasoning
Sea salt and black pepper, to taste
2 large eggs
2 T. water
1 cup. Parmesan cheese, freshly grated
2 small, firm zucchini, halved and cut into ¼-inch thick slices

Marinara Sauce:

2 TBSP. extra virgin olive oil
2-3 garlic cloves, minced
1 tsp. dried oregano
½ tsp. red pepper flakes
2 TBSP. tomato paste
1 8-oz can crushed tomatoes
¼ cup. fresh basil, thinly sliced
¼ cup. fresh parsley, chopped
Sea salt and black pepper, to taste

Instructions for Low Carb Crispy Zucchini Fries:

Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Set aside.
In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season with salt and black pepper, to taste. Set aside.
In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy and set aside.
Add the freshly grated Parmesan cheese to a third bowl and set aside.
Dredge zucchini pieces in the seasoned almond flour before dipping into the egg mixture. Allow excess egg to drain off each piece before transferring to the bowl with the Parmesan cheese. Turn to evenly coat each piece of zucchini before transferring to the prepared rack. Season with additional salt and black pepper, if desired.
Place baking sheet into preheated oven and roast until golden and crisp, around 20-25 minutes. Flip the fries once halfway through the cooking time.
While the zucchini is roasting, combine olive oil, garlic, oregano, red pepper flakes, and tomato paste in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic is fragrant, around 1-2 minutes. Season with salt and black pepper, to taste, and stir to combine.
Reduce heat and add the crushed tomatoes and cook until bubbly and slightly reduced, around 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm.
When ready, remove zucchini fries from oven and serve immediately with herbed marinara sauce. Enjoy!

Low Carb Crispy Zucchini Fries with Marinara Sauce

Natalja Lis

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Low carb, Lunch, Side Dish, Snack

Cuisine American

Servings 4

Calories 268 kcal

Ingredients

Zucchini Fries

1/2 cup almond or coconut flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. smoked paprika
1 tsp. Italian seasoning
Sea salt and black pepper to taste
2 large eggs
2 T. water
1 cup. Parmesan cheese freshly grated
2 small firm zucchini, halved and cut into ¼-inch thick slices

Marinara Sauce:

2 TBSP. extra virgin olive oil
2-3 garlic cloves minced
1 tsp. dried oregano
1/2 tsp. red pepper flakes
2 TBSP. tomato paste
1 8- oz can crushed tomatoes
1/4 cup. fresh basil thinly sliced
1/4 cup. fresh parsley chopped
Sea salt and black pepper to taste

Instructions

Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Set aside.
In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season with salt and black pepper, to taste. Set aside.
In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy and set aside.
Add the freshly grated Parmesan cheese to a third bowl and set aside.
Dredge zucchini pieces in the seasoned almond flour before dipping into the egg mixture. Allow excess egg to drain off each piece before transferring to the bowl with the Parmesan cheese. Turn to evenly coat each piece of zucchini before transferring to the prepared rack. Season with additional salt and black pepper, if desired.
Place baking sheet into preheated oven and roast until golden and crisp, around 20-25 minutes. Flip the fries once halfway through the cooking time.
While the zucchini is roasting, combine olive oil, garlic, oregano, red pepper flakes, and tomato paste in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic is fragrant, around 1-2 minutes. Season with salt and black pepper, to taste, and stir to combine.
Reduce heat and add the crushed tomatoes and cook until bubbly and slightly reduced, around 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm.
When ready, remove zucchini fries from oven and serve immediately with herbed marinara sauce. Enjoy!