Baked Zucchini Fries (gluten-free, low-carb)

These baked zucchini fries are ultra cheesy and flavorful with freshly grated Parmesan cheese and an Italian spice blend. They’re also gluten-free, low-carb and keto-friendly for a delicious, healthy snack recipe.

Zucchini fries on a platter.

It’s zucchini season! One of my favorite seasons of the year because I’m slightly obsessed with zucchini recipes.

As a gluten-free gal, zucchini is my “go to” when I’m look for a pasta replacement or even tortilla replacement. It’s such a versatile vegetable. Just take a quick look at my Zucchini Lasagna, Zucchini Pasta with Lemon Garlic Shrimp, Zucchini Noodle Caprese and Taco Stuffed Zucchini Boats.

But today I’ve got a new zucchini recipe for you – a delicious, cheesy, flavorful snack that only requires three ingredients plus some spices – zucchini fries.

Most zucchini fries recipes will use traditional breadcrumbs or panko breadcrumbs for a crispy, crunchy outside. But you can easily avoid that gluten and carbs with a simple replacement – parmesan cheese.

Watch this Quick Video of My Zucchini Fries Recipe

This is an easy recipe to make, but there are a few extra tips in the video you don’t want to miss. You can also subscribe to my YouTube Channel for weekly cooking videos!

Not All Parmesan Cheese is Created Equal

Unfortunately, not all parmesan cheese is created equal though. For my savvy label readers, you’ll notice that many popular brands of store-bought pre-grated parmesan cheese contain cellulose. Cellulose is an anti-caking additive derived from wood pulp. Would you like a side of wood pulp with your cheese?!

This was actually quite controversial a few years ago because it was found that those cheap brands of grated parmesan cheese not only contained more “filler” than indicated, they also may have used lesser quality cheeses to bulk up the product.

Needless to say, it’s easy to avoid all that nonsense by simply grating your own. Just look for cheese that’s labeled Parmigiano-Reggiano on the rind. This is a legal designation that guarantees you’re getting the real deal, high quality, Italian cheese.

Hand holding a single zucchini fry.

Platter of baked zucchini fries.

Can you use Gluten-Free Breadcrumbs or Almond Flour?

Absolutely. I kept these zucchini fries low-carb and keto-friendly (and personally, I just like the pure, cheesy flavor). But if you’d like to make them extra crunchy and crispy you could use 1/2 cup of almond flour or gluten-free breadcrumbs and 1/2 cup of Parmigiano-Reggiano cheese.

A bowl of egg wash and a bowl of parmesan cheese next to slices of zucchini.

Zucchini fries coated in parmesan and ready to be baked.

Tips for Zucchini Fries

  • Make sure your zucchini are dry. If you’ve just pulled them from the fridge before slicing they may start to condensate. Blot them with a paper towel before placing in the egg wash to make sure the egg sticks.
  • Get your assembly line in order. Have the sliced zucchini on one side, then the egg wash, parmesan mix and parchment-lined baking tray on the other side.
  • Keep your hands in separate working stations. Use one hand for dipping the zucchini in the egg and one hand for coating the zucchini with the parmesan. Don’t use the same hand for both, otherwise you’ll end up with wet cheese and clumpy zucchini fries.
  • Flip halfway through. Every oven cooks slightly different so keep an eye on them. Mine cook for about 30 minutes and I flip at 15 minutes, but yours may very based on your oven and size of zucchini.
  • Eat immediately! As I’ve mentioned on my zucchini noodle tutorial, zucchini are comprised of 95% water. And after they’ve been cooked they quickly release that water. That means, the longer they sit the softer they’ll become. So these zucchini fries are best eaten right away.

For more delicious, homemade fries recipes, make sure to check out my Curly Sweet Potato Fries, Baked Yuca Fries (Cassava Fries) and Carne Asada Fries. And my Zucchini Chips make for a thin and crispy snack!

Baked zucchini fries on a platter.

These baked zucchini fries are ultra cheesy and flavorful with freshly grated Parmesan cheese. They're also gluten-free, low-carb, paleo and keto-friendly for a delicious, healthy snack recipe.

Baked Zucchini Fries

4.99 from 51 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4 servings
Author: Lisa Bryan
These baked zucchini fries are ultra cheesy and flavorful with freshly grated Parmesan cheese and Italian spices. Watch the video above to see how easy they are to make!


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


  • 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.

Lisa's Tips

  • See all of the notes in the post above and make sure to watch the video for step-by-step instructions.
  • And if you still have more zucchini to use up, you should definitely whip up my Paleo Zucchini Bread recipe.


Calories: 156.8kcal, Carbohydrates: 6.2g, Protein: 12.5g, Fat: 9.8g, Saturated Fat: 6.5g, Cholesterol: 66.6mg, Sodium: 258.4mg, Fiber: 1.6g, Sugar: 4.2g
Course: Appetizer, Snack
Cuisine: American
Keyword: Baked Zucchini Fries, Low Carb Zucchini Fries, Zucchini Fries, Zucchini Fries Recipe
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155 comments on “Baked Zucchini Fries (gluten-free, low-carb)”

  1. How much salt and pepper to you use for the aioli sauce?

  2. To make this vegan, would you add a vegan Parmesan cheese or just take the cheese out? I’m not sure if vegan cheese would do what it needs to in the recipe.  Thanks.

  3. These were excellent! Easy to make ! Thank you for this recipe- I’m adding this to my side dish rotation. 5 stars

  4. major fail. The zucchini stuck to the wax paper ;( any thought?

  5. Hi my name is Desiree i give this recipe 5 stars it was amazing thanks so much for this delicious savory recipe. its my go to for snacks and as a side dish5 stars

  6. This recipe is our new favorite! I’ve made this 3x’s in the past week. Being on KETO gets so boring so we were thrilled to find this recipe. The aioli is a must for dipping – it adds the perfect flavor boost!5 stars

    • Hi Michelle – You’re on a roll with the zucchini fries! Glad to hear you found a recipe that can bring some excitement to your keto-diet :)

  7. Hello Lisa, could you please let me know what brand of baking sheet you have? I couldn’t find them under the SHOP.

  8. We have made these multiple times and they are delicious! Definitely learned the importance of using separate hands for the egg wash and parmesan the first time we made them. They are great, quick & easy, and only a few ingredients!5 stars

  9. My husband does not like to eat zucchini. I have to cut in small pieces and cook them really well an hide the zucchini from him.

    Then! I made this recipe and he keeps asking for it all the time. It is delicious and amazing!5 stars

    • Hi Fatma – A little baking can change everything for an ingredient! Glad you and your husband enjoyed these zucchini fries :)

  10. I love this recipe, this is my go-to lunch option if I want something easy. Usually I eat just this as it is because it is soooo good.5 stars

  11. How many fries are in a serving size??

  12. When I was done dipping my zucchini strips, I had some leftover cheese and egg. As I hate to waste anything, I put spoonsful of cheese mix in my saute pan and made some nifty little crisps, and when they were done I poured in the egg. Another little snack.

    • Hi Ann – what a great idea to take advantage of the leftover cheese and egg! Those crisps sounds amazing.

  13. Absolutely love your creative idea with zucchini fries! As you know I made it a short while ago and it was lovely! Thx, Lisa for sharing!5 stars

  14. Yummy!!!  So happy with these!!5 stars

  15. YUMM can’t wait to try these.

  16. Hi there!  Do the calories include the aoli?

    Thanks, so excited to try this recipe!

  17. Wow. This baked zucchini fries look is a pure combination of taste. I love healthy food.5 stars

  18. Hi,

    Could you replace the zucchini with sweet potato? :)

  19. I’ve made these twice now and they are delicious! They were the perfect “side” of fries we had with our burgers (on home-baked keto buns) last evening. I could eat these every day!5 stars

  20. These recipes are so simple and easy to follow. I love seeing what’s next.5 stars

  21. I didn’t get a picture because I delved into them immediately… and couldn’t stop. Even my husband who is unwilling to try new or healthy LOVED them.5 stars

  22. OMG. These are amazing! And the dipping sauce is killer!5 stars

  23. Delicious! And I made the homemade mayonnaise to use in the Aioli recipe! Ate them all up! 5 stars

  24. I hope you don’t mind but I am having a virtual Pampered Chef party this week and I shared your Pinterest post with my guests. Alice

    • Hi Alice – Yes, of course you can share my pinterest post with your party. No problem! :)

  25. Great idea. I doubled the spices and only baked 15 minutes to keep the zucchini firm. Delish!4 stars

  26. Is your serving nutritional information for the entire batch or per slice or per cup? Thanks!

    • Hi Jayme – The nutritional information is based on 1 serving and the whole recipe is 4 servings. So the nutritional information is based on 4 zucchini fries. Use the nutritional information as more of a guideline as zucchini can vary in size.

      • The recipe calls for 32 zucchini fries (2 zucchini at 16 pieces each) so wouldn’t one serving be 8 fries? Sorry to be picky, I’m trying to be very detailed in my food tracker!

      • Hi Jill- That is correct! One serving should be 8 fries :)

  27. Delicious. Thank you for sharing the recipes in such a detailed manner.

  28. Just made made these as a side to turkey burgers…..delicious. Grating fresh parmigiana reggiano was definitely worth it. 5 stars

  29. OMG this was so good I am sorry I only made two zucchini!! This recipe will def be made a couple times a week to help me take the edge off my diet! (but even if I wasnt they are really really GOOD!5 stars

  30. Delicious!!!5 stars

  31. Wow, just found your site and these look uh-mazing. Thanks for all the great recipes!

  32. Very easy to make & super yummy! I made these in my air fryer instead of baking, but need to tweak my cooking/frying time. The garlic lemon aioli was a great hit, as well.5 stars

  33. I love these fries ! And the aioli is to die for. If the lemon is large,use only half. Otherwise aioli is watery5 stars

  34. Do you have to use parmesan cheese?

  35. Very tasty! Surprisingly crispy for zucchini, hubby liked it so win-win.5 stars

  36. okay so i had to try this one out too! best easy and quick little recipe ever!!!! loved it and another recipe my hubby loved! keep it coming Lisa! 5 stars

  37. I’ve already made the baked zucchini twice in a week. Everyone loves them! Thanks5 stars

  38. Can I use a wire rack to set them on so they will cook on all sides?

  39. Thanks for sharing! Do they keep long?

  40. Thanks for the receipe. 
    Do you have tips for storing Parmigiano-Reggiano. I don’t use it very often may be once every other week and once it’s opened from it’s plastic casing it doesn’t seem to later even for a week in refrigerator.

    • Hard cheeses should definitely last longer than that – around 4-6 weeks in the fridge. If you don’t use it often, make sure that it’s wrapped tight in plastic wrap, then placed in a Ziploc or Stasher bag. Also make sure it’s in a cold part in the fridge and not in the door. You can freeze cheese as well for a couple of months, though it might alter the flavor slightly. Hope that helps! :)

  41. Made them today to go with paleo friendly seasame seed coated cod.  I used 5 courgettes as I had a feeling it would go down well – clean plates again!  The aloi was also a hit with everyone, the garlic wasn’t too overpowering.  I’m so glad you’ve made making mayo easy, I made them this morning.  The aloi went well with the fish too.5 stars

  42. Really enjoyed the video. Found it very informative. Each step explained completely.5 stars

  43. For gluten free low carb crunch you can also exchange crushed fried pork skins for breadcrumbs or flour.

  44. Perfect zucchini treat! 5 stars

  45. All that golden brown equals so much flavor!! These look amazing!5 stars

  46. What a tasty idea and a perfect low-carb alternative! These sound so good and easy to make..can’t wait to try!5 stars

  47. I have so much zucchini growing in my garden so this recipe couldn’t come at a more perfect time! Looks delicious!5 stars

  48. We are overrun with zucchini, so these are definitely going on this week’s menu. I love all the tips, especially to eat them right away! Should have no problems with that one :)5 stars

  49. This is such a well explained high quality content and even tastier recipe! Loved the explanations and tips..5 stars