BAKED ZUCCHINI FRIES #GLUTEN-FREE #LOW-CARB
These prepared zucchini fries are ultra gooey and tasty with newly ground Parmesan cheddar and an Italian zest mix. They're likewise sans gluten, low-carb and keto-accommodating for a flavorful, sound nibble formula.
It's zucchini season! One of my preferred periods of the year since I'm somewhat fixated on all things zucchini.But today I have another zucchini formula for you – a scrumptious, mushy, delightful bite that just requires three fixings in addition to certain flavors – zucchini fries.
Most zucchini fries plans will utilize conventional breadcrumbs or panko breadcrumbs for a fresh, crunchy outside. In any case, you can without much of a stretch maintain a strategic distance from that gluten and carbs with a straightforward substitution – parmesan cheddar.
INGREDIENTS :
- Zucchini Fries
- 2 medium zucchini
- 1 egg
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian spice
- Lemon Parsley Aioli
- 1/2 cup mayonnaise
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tbsp, finely chopped parsley
- salt and pepper
INSTRUCTIONS :
- 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.
For more detail : http://bit.ly/2YKRyM8
