A super easy recipe for Paleo Baked Zucchini Parmesan Fries. Made with almond and coconut flour, this is a flavorful appetizer or side dish everyone will love! Gluten Free + Low Calorie
You discover a lot of new things when you’re home all day. Now that I’m not going to work every day or spending my life in rush hour traffic, I’m home a lot studying for school and/or blogging. Now I know important things like what time the mailman and FedEx arrives, what time your neighbors walk their dogs, the sketchy people sneaking into the neighborhood breaking the gates and oh yeah, finding out who’s stealing your water.
For the longest time I couldn’t figure out why, sometimes the hose on the side of my house would be unscrewed. Since my house is on the corner of two busy streets in the subdivision, I assumed it must be kids messing with it. Well as it turns out, it wasn’t kids after all.
While I was working on editing these photos, I heard someone turn the water faucet on outside. When I walked outside, I discovered it was one of the landscapers. He was standing there with four large plastic jugs (for weed treatment) filling them with water from my home.
He promptly left after I confronted him. My homeowner’s association assured me it will not happen again too. I was literally beside myself that a service I pay for was stealing from me. Talking about getting taken advantage of!
For those of you who think a little water isn’t any big deal, it’s a really big deal when you live in a place like the desert where water is sparse and freaking expensive! Not to mention I’m tired of being taken advantage of. But that’s a topic for a different day because it’s Friday and I N-E-E-D these Baked Zucchini Parmesan Fries. This finger-liking good appetizer are surely a game day must have!
I think I’ve proclaimed before my love of zucchini and with all the pumpkin, butternut squash happening these last months, I forget how much I love this magical you-can-do-anything with vegetable. Like what you ask? Like make healthy Baked Zucchini Parmesan Fries that crumble and melt in your mouth!
Can we just say ADDicting? I could not stop eating them during the shoot. They’re better than chocolate. Okay so maybe that’s an exaggeration. I still need chocolate but these salty, almond-coconut breaded goodness is beyond fantastic if I do say so myself.
I made two batches. One using coconut flour for a Paleo version (which by the way was my favorite) and another using gluten free oat flour. With the coconut flour be sure to use tongs when you’re doing the dipping. Coconut flour is ultra absorbent. It will absorb all of your almond meal or clump to your fingers if not do quickly with this handy tool. Learn from my mistakes peeps! Now grab your marinara and let’s get dipping!
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Baked Zucchini Parmesan Fries
Preheat oven to 425 F. Prepare a baking sheet by placing parchment paper on it. Get three medium sized bowls to bread the zucchini.
- In the first bowl, combine almond meal, Parmesan, pepper and Italian seasoning breaking up any almond meal chunks until they are fine.
- In the second bowl, add coconut flour.
- In the last bowl add the eggs whites with 1/4 cup water and whip a few minute to combine.
Working in batches and using tongs, place the zucchini in the coconut flour, then egg wash then almond meal mixture to coat. Place prepared zucchini on the baking sheet.
Bake at 425 F for 20 minutes until slightly golden brown. Garnish with parsley and serve immediately.
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*For strict Paleo or Whole30, substitute cheese with nutritional yeast.
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