ZUCCHINI FRIES | gluten-free, low-carb, keto

ZUCCHINI FRIES | gluten-free, low-carb, keto


– Hey guys, and welcome back. We’re in the middle of zucchini season, which for me, as a gluten-free eater, is one of my favorite seasons because I love zucchini noodles. I have several zucchini noodle
recipes over on my website and I have a zucchini noodle
tutorial here on this channel. So, if you’re looking for a
little zucchini inspiration, make sure to check that out. But today, I’ve got a new zucchini recipe and it really couldn’t be any easier. It’s baked zucchini fries and it’s just three
ingredients, plus some spices. Zucchini fries are a great snack and this version is gluten-free, low-carb, and keto-friendly, because
instead of using breadcrumbs, we are using fresh Parmesan cheese and you are gonna love the
crispy, cheesy outside. So, let me show you how to make ’em. To get started, you’ll preheat your oven to 425 degrees fahrenheit and get your ingredients out,
which includes two zucchini, fresh Parmigiano-Reggiano
cheese, and an egg. Crack the egg into a
small bowl or container and use a fork or small
whisk to stir it up. Next, finely grate about a cup of fresh Parmigiano-Reggiano cheese. Fresh cheese has so much more
flavor than pre-grated cheese and doesn’t include
fillers such as cellulose, which is an anti-caking
agent made from wood pulp. There was actually a lot of controversy around pre-grated Parmesan
cheese a few years ago because folks learned that
not only did packaged cheese include this additive from
wood pulp, but many times, it was also cut with cheaper
cheese that wasn’t Parmesan. So needless to say, you
can avoid all of that by simply grating fresh Parmesan yourself. And since I know I’ll
get asked this question, I’m storing the cheese in my Stasher bag, which you can learn more about on my Meal Prep Containers video. Add the grated cheese
to another small bowl or container, and then
add some spices to it. I’m adding a teaspoon of garlic powder and a teaspoon of Italian Seasoning. if you don’t have Italian Seasoning, you could use a blend of oregano, thyme, basil, rosemary, and sage. And if you’re not concerned
about low-carb for this recipe, you could opt for a half
a cup of almond flour and a half a cup of Parmesan. Almond flour will give
you a crunchier outside but I prefer the cheesier flavor. It’s just personal preference and you can experiment to
see which you like better. Once you’ve added your spices, use your fingers to make sure everything is well-mixed and stirred together. To slice the zucchini into
small, wedge-shaped fries, just cut the zucchini in half, then slice each half in
half, then into quarters, so you’ll end up with
16 fries per zucchini. Of course, if you have
larger or smaller zucchini than what I have, just
adjust the number of slices. (refreshing music) Now, my zucchini came
straight out of the fridge and they’ve started to
condensate a little, so I’ll just blot them with a paper towel. You don’t want any excess
moisture on the zucchini as it will make it harder
for the egg wash to stick. All right, now we’ve got
our assembly line ready. Have your slices of zucchini on one end, then the egg wash, Parmesan cheese, and a parchment-lined baking tray. Use one hand to coat the zucchini in egg and let any excess drip off. Then transfer that to the
cheese, and use your other hand to coat the zucchini in
the cheese and spice blend. You really wanna keep your hands separate with only one touching the egg
and one touching the cheese. Otherwise, you’ll end up
with a big mess of wet cheese and clumpy zucchini fries, and that’s the number
one problem people have when making these at home,
so that’s my number one tip. After the zucchini is coated in cheese, gently shake off any excess and place the zucchini on the baking tray. Repeat this process until all
of your zucchini are coated and ready to be baked. (refreshing music) Place the trays of zucchini into the oven and bake for about 25 to 30 minutes, flipping halfway through on the cut side. Now, because I used fresh cheese and not cheese with an
anti-caking additive, you’ll notice that this cheese melts more than it would with store-bought,
pre-grated Parmesan, and that’s 100% okay with me. (refreshing music) While the zucchini fries are baking, I’m gonna whip up a
quick lemon-parsley aioli for your dipping sauce. So I’ll add a half a cup of mayonnaise, one minced garlic clove,
the juice from one lemon, and salt and pepper to a bowl. Then I’m gonna go out on my patio and grab a few leaves of fresh parsley for about a tablespoon’s worth
of finely chopped parsley. I’ll stir all of that together and then set that aside for serving. When your zucchini fries are done, remove them from the oven and use tongs to transfer them to a plate. And it’s best to eat the
zucchini fries immediately when they’re warm and crispy
right out of the oven. Zucchini is 95% water, so these fries will definitely become soft as they cool and sit out. But if you serve them up right away, I guarantee that they’ll disappear
in less than five minutes and you won’t even have
to worry about that. I hope you guys enjoyed this video and if you did, make sure
to give it a thumbs up as it helps to support my channel. And make sure to hit that
Subscribe button below, so you don’t miss next week’s video. (refreshing music)

100 thoughts on “ZUCCHINI FRIES | gluten-free, low-carb, keto

  1. Hi guys! You've been waiting patiently for this video after I teased you over on Instagram (ha!). So I'm happy to finally share it with you today. Make sure to check out the full blog post for more tips on making this recipe as well. Happy zucchini fry eating! xo – Lisa

  2. Thanks for this recipe it tuned out to be really delicious! I cut some slices thicker than the others and they were too watery for my taste. So I'd recommend to cut them thinner for better crispiness!

  3. Do you have any tips on how to keep your baking sheets looking so new? I have the same ones and find that getting stubborn stains off can be difficult. I always use a parchment liner but that doesn't catch everything. Or are you using new ones for you videos LOL. If you have a secret magic trick, I wanna know! 🙂

  4. I love your video and the clean, minimalism style! I am just curious what camera you are using to produce these clean content?

  5. I made this last night. Delicious!! You have a new subscriber! My husband bought my first Veggetti (one of my early Christmas presents). I have Rheumatoid Arthritis and was afraid I couldn't turn the crank but the blades are so sharp, it's no problem at all. I'm on Keto, so this is a very useful kitchen tool to have. I've been binge watching your videos, love them all.

  6. Have you tried Houston enzymes from Iherb? DDPlV is in product called AFP Peptizyde it helps digest protein, gluten, and casein. Tri Enza from Houston Enzymes are amazing!!! It aids in digestion no matter what you are eating but helps digest veggies!!! AIP diet has changed my life!!

  7. O M Gosh this was so good ! I tried them recently and I could not stop eating them they are almost better than fries but you are correct must eat them out the oven!!!

  8. I love your recipes and videos but your knife skills scare me. I'm always scared you will cut yourself. I was a chef for years and I would have been on you in my kitchen about knife safety.

  9. I made these and followed the recipe and tips. They tasted DELICIOUS!!!
    I didn’t make the sauce but used ketchup😂. Still tasted great 👍🏻

  10. Of all the food channels to follow for a healthier lifestyle I’ve begun following yours. Keto is gaining strength in Pakistan too! Thank you, for all the help! ♥️

  11. I have a granddaughter who comes over every week for supper and she is gluten-free. Maybe she wont always have rice now that I know your recipes are gluten-free from Ontario Canada

  12. I’m a New Subscriber and I really enjoy watching you prepare amazing meals! And the music is always calming & relaxation too but, the featured track in this video reminds me of “Firestone” by Kygo – featuring Conrad Sewell!

  13. Yessss thanks for this video fast , easy and delicious 🤤 I will try this tonight ,, hugs from Australia

  14. Thank you for this recipe I’ve been looking for something different with zucchini I like to ask about your garden with your herbs how did you do it

  15. I just discovered you and SOO glad I did!!! So when you say mayonnaise, what kind of mayo, did you make your own, or store bought? thank you!

  16. These look delicious… I also feel like I have been storing my spices the wrong way after seeing this. 😛

  17. I always fry them in thin slices on cast iron skillets, once half done pours eggs, flips and coats parmesan cheese right there. Quick, tastes good, eats with tomato sauce.

  18. Make a vegan version omitting the egg and cheese, substitute nutritional yeast and sea salt for seasoning.

  19. Almond flour is low carb why did you say if your not concerned about low carb use almond flour and parm

  20. Broke the stem off the big zucchini in the garden while harvesting (huge overnight storms this week!)… This is what I’m doing for dinner! Not sure what will pair best with the zucchini since we have picky eaters… 🤷‍♀️

  21. I found that by turning off the very annoying and unnecessary background whistling I still could get the gist of the recipe.

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