Preheat your oven to 400 degrees Fahrenheit.
Slice the zucchinis into fry shapes, about 1/4 inch thick.
In a shallow bowl, beat the eggs lightly.
In another bowl, combine the Parmesan cheese, almond flour, garlic powder, Italian seasoning, and black pepper.
Dip each zucchini piece into the beaten eggs, then coat with the Parmesan and almond flour mixture.
Arrange the coated zucchini fries on a greased baking sheet.
Bake in the preheated oven for 10 minutes.
Flip the fries and bake for another 10 minutes, or until they are golden and crispy.
Serve immediately with your favorite dipping sauce.
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the coating mixture. If you’re looking for a dairy-free option, nutritional yeast can be used in place of Parmesan cheese. You can also experiment with different herbs, such as rosemary or thyme, to change up the flavor profile. For an extra crispy texture, try using a wire rack on top of the baking sheet to allow air circulation around the fries.
This recipe is even better than the restaurant version, my hubby loves it
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