These delicious crispy fries are a great substitute for the potato version!  One of our clients passed this along, and said it turned out great.  Original recipe from:


  • 2 medium zucchini
  • ¾ cup grated parmesan cheese (or if you have the pre-grated, shake-bottle parmesan, that’s fine too!)
  • 1 large egg
  • ¼ tsp garlic powder (or garlic salt)
  • ¼ tsp black pepper


  1. Preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper. If you don’t have parchment paper, grease the pan so the fries don’t stick.
  2. Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each zucchini). Then, cut the sticks once crosswise, making 16 sticks from each zucchini, approximately 10 cm long and 1 cm thick. Pat dry with paper towels.
  3. Prepare two shallow bowls: one with beaten egg and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy. Our client said this was a good piece of advice and makes it a lot less messy!) Place sticks on the prepared baking sheet in a single layer without touching.
  4. Bake for approximately 20 minutes, flipping the fries and rotating the pan halfway through, until golden brown.
  5. Place under the broiler for 2-3 minutes until darker golden and crispy. Note – our client said she didn’t even need the broiler, and that the fries crisped up a bit after they sat for a few minutes out of the oven. Ovens vary, so use broiler if crispiness isn’t up to snuff!


Makes 4 servings. Count each serving as 1.5 protein (Group 6).