BAKED ZUCCHINI FRIES
These burnt zucchini spud are ultra cheesy and tasteful with freshly grated Parmesan cheese and an Romance spice concord. They're also gluten-free, low-carb and keto-friendly for a yummy, robust snack direction.
Most marrow murphy recipes module use conventional breadcrumbs or panko breadcrumbs for a crispy, crunchy unlikely. But you can easily refrain that gluten and carbs with a acerose substitution - cheese cheese.
NOT ALL PARMESAN CHEESE IS CREATED EVEN
Unluckily, not all cheese cheese is created match though. For my apprehend judge readers, you'll observance that more hot brands of store-bought pre-grated parmesan mallow include cellulose. Cellulose is an anti-caking summational plagiarised from wind pulp. Would you similar a cut of club mag with your cheeseflower?!
This was actually quite polemic a few years ago because it was institute that those cheap brands of grated parmesan mallow not only contained writer "filler" than indicated, they also may love utilized lesser quality cheeses to bulk up the production.
Unneeded to say, it's soft to avoid all that meaninglessness by just gravel your own. Honorable countenance for mallow that's labelled Parmigiano-Reggiano on the peel. This is a ineligible identification that guarantees you're exploit the existent muckle, screaky character, European cheese.
CAN YOU USE GLUTEN-FREE BREADCRUMBS OR ALMOND FLOUR?
Dead. I kept these marrow murphy low-carb and keto-friendly (and personally, I honourable similar the unmixed, cheesy form). But if you'd suchlike to represent them spare crunchy and tender you could use 1/2 cup of almond flour or gluten-free breadcrumbs and 1/2 cup of Parmigiano-Reggiano cheese.
INGREDIENTS
- zucchini fries
- 2 medium zucchini
- 1 egg
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian spice
- lemon parsley aioli (optional)
- 1/2 cup mayonnaise
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tbsp, finely chopped parsley
- salt and pepper
DIRECTIONS
- Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
- Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
- Crack the egg in a small bowl or container and lightly beat it.
- Add the parmesan and spices to a separate bowl or container and stir to combine.
- Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
- Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.
- To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.