If you’re on a low-carb diet or even if you aren’t, these Crispy Fried Zucchini with Marinara are a must-try! They’re a terrific appetizer for parties and get-togethers because they’re crispy and cheesy, and they’re always a hit!
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How do you slice zucchini fries?
Begin by washing the zucchini under cold running water. Cut the zucchini in half lengthwise after cutting off the ends on each side. Then cut it into three or four long strips. Cut into two thinner pieces and repeat. If they’re too long, cut them in half to get the ideal length.
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Do we need to peel zucchini?
There’s no need to peel zucchini because its skin is soft, thin, and delicious. In fact, the skin contains a lot of nutrition (the vivid green hue is a dead giveaway), you should definitely keep it on.
How do you make zucchini fries crispy?
Here are some tips to make your zucchini fries crispier.
- When you’re rinsing the zucchini, make sure to pat it dry.
- The crispier the zucchini, the smaller it is.
- Switch to broiler at the conclusion of baking and broil the zucchini for 1 to 2 minutes.
- If you don’t have a broiler, pan fry the zucchini fries for a few minutes on top of the stove, tossing and turning them every few minutes.
What are the ingredients to make Crispy Zucchini Fries with Marinara Sauce?
With a prep time of 15 minutes and a cook time of 25 minutes, here the ingredients that you’re going to need for 4 servings.
- Almond flour - Almonds that have been finely ground. If you prefer, you can use coconut flour instead.
- Garlic powder - It has a milder, less strong flavor than raw garlic.
- Onion powder - For a savory rich onion flavor.
- Smoked paprika - The strong, woodsy smoke notes of great smoked paprika are enhanced with a hint of fruitiness from the peppers.
- Italian seasoning - You may use store-bought Italian seasoning, but making your own herb blends is extremely simple, especially if you already have a lot of herbs and spices in your cupboard.
- Sea salt and black pepper - Seasonings that most recipes call for.
- Eggs - To thicken the coat of the zucchini.
- Parmesan cheese - For fruity and nutty flavors.
- Zucchini - It has less carbohydrates and more fiber, but it still tastes delicious and feels rich.
- Water - It helps to keep fries crunchy by preventing them from sticking together.
For the Marinara Sauce:
- Virgin olive oil - For an extra hit of flavor.
- Garlic - For sweet and strong flavor.
- Dried oregano - For a minty flavor and aroma.
- Red pepper flakes - Slightly sharp and earthy, with a moderate amount of spiciness.
- Tomato paste and can crushed tomatoes - These give it a lovely tomato taste and a nice texture for the sauce.
- Fresh basil - Has a sweet and savory depth of flavor, with tones of mint, anise, and pepper.
- Fresh parsley - The bright, herbaceous, and slightly bitter flavor of parsley acts as a contrast to the other flavors in the sauce.
- Sea salt and black pepper
How to make Crispy Zucchini Fries with Marinara Sauce?
It’s time to put this recipe together now that you’ve gathered all of your ingredients. Follow the steps outlined below.
Keep in mind that because zucchini has a lot of natural moisture, getting crispy results when oven roasting it might be difficult. As a result, small, firm zucchini are the ideal choice for this recipe. Before dredging each piece in the seasoned almond or coconut flour, remove any extra seeds as a precaution.
Start by preheating the oven to 400°F and line a large, rimmed baking sheet with a metal rack then set aside.
Meanwhile, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning in a pie pan or shallow bowl. Season to taste with salt and black pepper, then set aside.
Gently whisk the eggs and water in a second pie pan or shallow bowl until frothy, then set aside.
Set aside the freshly grated Parmesan cheese in a third bowl.
Before dipping zucchini slices into the egg mixture, dredge them in seasoned almond flour. Allow any extra egg to drain before transferring each piece to the bowl containing the Parmesan cheese. Before transferring to the prepared rack, turn each piece of zucchini to equally coat it. If desired, season with more salt and black pepper.
Then place the baking sheet in a warmed oven and roast for 20-25 minutes, or until brown and crisp. Halfway through the cooking time, flip the fries.
In a medium saucepan over medium-high heat, add olive oil, garlic, oregano, red pepper flakes, and tomato paste while the zucchini is roasting. Cook, stirring frequently, for about 1-2 minutes, or until the garlic is fragrant. Season to taste with salt and black pepper and whisk to blend.
Reduce heat to low and add the crushed tomatoes; simmer for 8-10 minutes, or until bubbling and slightly reduced. Take the pan off the heat and add the fresh basil and parsley. Keep heated by transferring to a serving dish.
Finally, remove the zucchini fries from the oven when they are done and serve immediately with herbed marinara sauce. Enjoy!
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Crispy Zucchini Fries with Marinara Sauce
Zucchini has a lot of natural moisture, so it can be challenging to get crispy results when oven roasting it. For this reason, small, firm zucchini work best for this recipe. As a precaution, you may also want to remove excess seeds before dredging each piece in the seasoned almond or coconut flour.
Ingredients
- ½ c. almond (or coconut) flour
- ½ t. garlic powder
- ½ t. onion powder
- 1 t. smoked paprika
- 1 t. Italian seasoning
- Sea salt and black pepper, to taste
- 2 large eggs
- 2 T. water
- 1 c. Parmesan cheese, freshly grated
- 2 small, firm zucchini, halved and cut into ¼-inch thick slices
Marinara Sauce:
- 2 T. extra virgin olive oil
- 2-3 garlic cloves, minced
- 1 t. dried oregano
- ½ t. red pepper flakes
- 2 T. tomato paste
- 1 8-oz can crushed tomatoes
- ¼ c. fresh basil, thinly sliced
- ¼ c. fresh parsley, chopped
- Sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Set aside.
- In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season with salt and black pepper, to taste. Set aside.
- In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy and set aside.
- Add the freshly grated Parmesan cheese to a third bowl and set aside.
- Dredge zucchini pieces in the seasoned almond flour before dipping them into the egg mixture. Allow excess egg to drain off each piece before transferring it to the bowl with the Parmesan cheese. Turn to evenly coat each piece of zucchini before transferring it to the prepared rack. Season with additional salt and black pepper, if desired.
- Place baking sheet into preheated oven and roast until golden and crisp, around 20-25 minutes. Flip the fries once halfway through the cooking time.
- While the zucchini is roasting, combine olive oil, garlic, oregano, red pepper flakes, and tomato paste in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic is fragrant, around 1-2 minutes. Season with salt and black pepper, to taste, and stir to combine.
- Reduce heat , add the crushed tomatoes , and cook until bubbly and slightly reduced, around 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm. 9
- When ready, remove zucchini fries from the oven and serve immediately with herbed marinara sauce. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 401Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 112mgSodium: 669mgCarbohydrates: 19gFiber: 7gSugar: 5gProtein: 18g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
