CRISPY BAKED ZUCCHINI FRIES RECIPE – LOW CARB WITH PARMESAN

Maybe I’m a small amount biased regarding however excited i'm regarding these Parmesan zucchini fries, however I’m pretty certain it’s over the actual fact that I’ve been missing “real food” over this past week. My husband and that i simply dawned from an exquisite beach retreat. It felt superb to merely relax! The food was quite smart, however as is sometimes the case in an exceedingly primarily buffet setting, it absolutely was extraordinarily bland to account for variable palates.


For the explanation of food alone, I admit i used to be a small amount excited to urge back. United Nations agency knew one might miss even the fundamentals thus much? Seriously, it’s like they don’t even place salt and pepper on something. gratuitous to mention, sprinkling them on food when it’s done preparation isn't even remotely identical. to not mention alternative spices.




The other issue I missed? Parmesan cheese! for a few reason the sole cheeses they'd were bland and mushy. United Nations agency desires that? I knew I had to instantly incorporate a chic Parmesan into a replacement kitchen appliance baked zucchini fries formula.

Ingredients


2 medium Zucchini
3/4 cup Grated parmesan cheese
1 large Egg
1/4 tsp Garlic powder
1/4 tsp Black pepper (optional)
Instructions


Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)
Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 in (10 cm) long and 1/2 in (1 cm) thick. If the zucchini sticks feel "wet", pat them dry with paper towels.
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