🥒 Crispy Baked Parmesan Zucchini Sticks – High-Protein, Low-Carb & Diabetic-Friendly! 🧀✨

 

  • 2 medium zucchinis, cut into fry-shaped sticks (~½ inch thick)
  • 1 tsp salt (for draining moisture)
  • 2 large eggs, beaten
  • 1 cup grated Parmesan cheese (freshly grated melts better!)
  • ½ cup almond flour (or coconut flour for nut-free)
  • 1 tsp garlic powder
  • 1 tsp dried oregano or Italian seasoning
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • Optional: ½ tsp paprika for extra color and flavor

🥒 Instructions

  1. Prep the zucchini
    • Slice zucchini into sticks.
    • Place in a colander, sprinkle with salt, and let sit for 10–15 minutes .
    • Squeeze out excess moisture with a clean kitchen towel — this is key for crispiness!
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  3. Set up your breading station
    • Bowl 1 : Beaten eggs
    • Bowl 2 : Mix Parmesan, almond flour, garlic powder, oregano, onion powder, pepper, and paprika
  4. Bread the zucchini
    • Dip each stick into the egg, then roll in the Parmesan mixture until fully coated.
    • Place on the baking sheet in a single layer — don’t overcrowd!
  5. Bake
    • Bake for 20–25 minutes , flipping halfway through, until golden and crispy.
  6. Serve hot
    • Enjoy immediately with your favorite dip:
      • Marinara sauce (low-sugar)
      • Garlic aioli
      • Ranch or Greek yogurt dip

Tips for Maximum Crispiness

🔥 Squeeze the zucchini DRY – Moisture is the enemy of crispiness!
🔥 Use fresh Parmesan – Pre-shredded has anti-caking agents that don’t melt well
🔥 Don’t skip the flip – Ensures even browning
🔥 Broil for 1–2 minutes at the end – For extra crunch (watch closely!)
🔥 Serve right away – They soften as they cool