I am not a huge fan of zucchini. Generally, when faced with a harvest of varying sizes of the things, I turn them into something else entirely, like zucchini bread. But my husband loves squash in any form, so I tried to find something that would make us both happy. This came from allrecipes.com. I liked the flavors and the low carb idea here.

My two biggest hints are: 1) drain, drain, drain the zucchini. I drained mine for about 2 hours and hit it with the kosher salt twice. 2) rinse the dickens out of it before you coat them. All that salt will ruin the flavor if you don’t get most of it off.

6 servings

2 zucchini (I had one CRAZY large zucchini thanks to our neighbor’s harvest.)
1 tablespoon salt
2 eggs
1/2 cup ground almonds
1/2 cup grated Parmesan cheese
1/2 teaspoon dried Italian herb seasoning, or to taste

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. (Really. Do this. It will save you a major headache in the cleanup department, and your fries won’t stick to the pan.)

Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. (Or however many you get. Clearly I got more than this recipe thought I would.) Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid. (I didn’t place mine in a colander. I spread them out on a drying rack with paper towels underneath. I thought it would help keep them from getting too soggy.)

Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. (I just threw it all in the food processor and ground it to kingdom come. Actually I thought I was supposed to do it that way, and it came out great! I was food processor happy the day I made these.) Rinse salt off zucchini and pat dry with paper towels.

Ground almonds, cheese and Italian seasoning

Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet. (Here I can tell you that the more egg got into the almond mixture, the less it was inclined to stick to the zucchini. My first pan was great, but the second was a bit more challenging. – Yes, I filled 2 baking sheets.- My suggestion here would be to spread the almond mixture out on another pan or in a long baking dish and roll the egg coated sticks in the mixture. Then more of it would stay dry for the rest of the batch.)Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

With Lemony Potato Salad and Yogurt Marinated Grilled Chicken

PREP – 30 mins

COOK – 25 mins

READY IN – 1 hr 55 mins

 Nutrition

Calories 98kcal – 5%, Carbohydrates 4.5g – 1%, Cholesterol 76mg – 25%, Fat 5.4g – 8%, Fiber 0.5g – 2%, Protein 8.9g – 18%, Sodium 1293mg – 52%

* Percent Daily Values are based on a 2,000 calorie diet