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

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

July 16, 2019 100 By William Morgan


– 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.
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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.
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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
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so you don’t miss next week’s video.
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