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BAKED ZUCCHINI FRIES (GLUTEN-FREE, LOW-CARB)

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

Click on the Next Page Arrow Button For The Full Recipe and don’t forget to SHARE with your Facebook friends. Enjoy

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