BAKED ZUCCHINI FRIES (GLUTEN-FREE, LOW-CARB)

These heated zucchini fries are ultra gooey and delightful with naturally ground Parmesan cheddar and an Italian flavor mix. They're likewise sans gluten, low-carb and keto-accommodating for a delectable, sound nibble formula.

Most zucchini fries formulas will utilize customary breadcrumbs or panko breadcrumbs for a firm, crunchy outside. Be that as it may, you can without much of a stretch keep away from that gluten and carbs with a basic substitution – parmesan cheddar.

NOT ALL PARMESAN CHEESE IS CREATED EQUAL 

Lamentably, not all parmesan cheddar is made equivalent however. For my smart name perusers, you'll see that numerous mainstream brands of locally acquired pre-ground parmesan cheddar contain cellulose. Cellulose is an enemy of building up added substance got from wood mash. OK like a side of wood mash with your cheddar?!

This was quite disputable a couple of years prior in light of the fact that it was discovered that those shoddy brands of ground parmesan cheddar not just contained more "filler" than showed, they likewise may have utilized lesser quality cheeses to build up the item.

Obviously, it's anything but difficult to maintain a strategic distance from all that hogwash by essentially grinding your own. Simply search for cheddar that is marked Parmigiano-Reggiano on the skin. This is a lawful assignment that ensures you're getting the genuine article, amazing, Italian cheddar.

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INGREDIENTS

• zucchini fries
• 2 medium zucchini
• 1 egg
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian spice
• lemon parsley aioli (optional)
• 1/2 cup mayonnaise
• 1 lemon, juiced
• 1 garlic clove, minced
• 1 tbsp, finely chopped parsley
• salt and pepper

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
2. Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
3. Crack the egg in a small bowl or container and lightly beat it.
4. Add the parmesan and spices to a separate bowl or container and stir to combine.
5. Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
6. Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.
7. To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.

For more detail : bit.ly/2MbPBRQ

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