Winter break is over and it’s back to the regularly scheduled programming over here. After two weeks off, LOTS of lounging, and of course TONS of unhealthy snacks and food… I think it’s safe to say I feel like crap lol!! With that being said I suppose it’s time I get back to my normal routine and what better way to do it than with this simple, healthy, and gluten-free recipe. Can I just say that these baked zucchini parm fries are AH-MAZING guys!!?! Not to mention the spicy sriracha mayo dipping sauce… So let’s get started!!
What you’ll need for this recipe…
- 2 Eggs
- 1 tbs heavy whipping cream
- 1/2 cup of parmesan cheese ( I use half grated and half finely shredded for texture)
- 2 medium zucchini
- olive oil
- 1 cup of plain pork rinds (for gluten-free recipe otherwise feel free to use breadcrumbs)
- salt, crushed black pepper, and garlic powder to taste
Instructions…
- Pre-heat oven to 425 degrees.
- Line baking sheet with aluminum foil or grease with olive oil.
- Trim ends off of zucchini and
cut into half inch strips. - Whisk eggs and heavy whipping cream together in a bowl.
- Crush pork rinds (I like to throw mine in my food processor for a few seconds).
- Mix crushed pork rinds and parmesan cheese together in a separate bowl.
- Dip zucchini into the egg mixture and then into pork rind or breadcrumb mixture. Feel free to dip more than once depending on how thick you prefer the coating on your fries.
- Place dipped zucchini fries onto the pre-greased baking sheet.
- Drizzle olive oil over fries and then season with salt, pepper, and garlic powder to taste.
- Bake at 425 degrees for 30 to 35 minutes or until golden brown.
Serve with this amazing spicy sriracha mayo and ENJOY!! There you have it… a simple yet healthy recipe to start your new year off right.
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