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Keto Zucchini Fries

These Keto Zucchini Fries are simple, delicious, and have only four ingredients. The crispy texture couldn't be any better.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 4
Calories 113 kcal


  • 2 large zucchini
  • 2 large eggs
  • 2 cups panko bread crumbs * See notes
  • ½ cup parmesan cheese finely grated
  • 1 tsp salt
  • 1 tsp pepper


  • Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
  • Slice your zucchini into thin matchsticks and set aside. In a small bowl, add your eggs and whisk them until combined. In a separate bowl, add your breadcrumbs, parmesan cheese, salt, and pepper.
  • Dip your zucchini in the egg mixture, followed by the spice and crumb mixture, and place on the lined sheet. Repeat the process until all the zucchini has been used up.
  • Bake the zucchini fries for 22-25 minutes, regularly turning so they become ultra crispy. Remove from the oven and serve immediately.


* To keep this keto, use keto bread crumbs.
TO STORE: Leftover fries should be stored in the refrigerator on a plate, covered, for up to 5 days.
TO REHEAT: Either reheat the fries in a preheated oven, air fryer, or even a non-stick pan.

Nutrition Facts

Serving: 1serving | Calories: 113kcal | Carbohydrates: 6g | Protein: 13g | Fat: 8g | Sodium: 830mg | Potassium: 474mg | Fiber: 3g | Vitamin A: 558IU | Vitamin C: 29mg | Calcium: 190mg | Iron: 1mg | NET CARBS: 3g
Keyword appetizer, appetizer recipe, fries, keto fries, Zucchini, zucchini fries