It’s time for another one of our healthy low carb recipes! This delicious side dish is the perfect way to satisfy your craving for something salty tasting and makes an excellent complement to most foods that you would typically serve potatoes or French Fries with—but the good news is, these are low in calories and carbs and actually provide some important nutrients.
Zucchini, a type of summer squash vegetable, comes in at just 21 calories per cup—which is exceptional considering its rich nutritional profile. It contains a host of phytonutrients, and is loaded with important vitamins, such as vitamins A and the all-important C, which boosts immunity, aids in nerve cell communication, protects your cells from free radicals and helps metabolize cholesterol.
Zucchini also provides lutein and zeaxanthin, two carotenoids that promote healthy eyesight, help protect your eyes from damaging UV rays and reduce risk of age-related macular degeneration. They are also a good source of potassium, which helps reduce high blood pressure, and boast high levels of manganese, an essential mineral that protects your tissues from harmful free radicals, promotes healthy bones and helps your body produce collagen, which is important for the healing of wounds.
The best part is—this is one of the easiest to make out of all of our healthy low carb recipes. Enjoy!
2 tbsp Himalayan sea salt
1 cup low-fat parmesan cheese, grated
1 cup ground almonds
1 tsp dried Italian herbs seasoning or 1 cup Italian-seasoned panko bread crumbs
Cut the ends off your zucchini and then into three-inch pieces. Then cut each piece into nine short pieces—the “fries.” Keep in in mind that, the thinner you cut the pieces, the crispier they will be.
Place the zucchini fries into a colander and sprinkle them with the Himalayan sea salt. If you can, let the zucchini pieces drain for an hour to an hour and a half to remove any excess liquid. If not, blot them with a dry paper towel and let them drain as long as you have time for.
Preheat the oven to 425 degrees F. Line a baking sheet with tin foil, spray it with non-fat cooking spray and set aside. Whisk the eggs together. Mix the almonds, Parmesan cheese, and Italian seasoning or panko bread crumbs in another bowl.
Wipe the salt off zucchini and pat dry again. Dip each zucchini fry into the egg mixture and then roll in the almond coating. Place the fries on the baking sheet, sprinkle on a little more Himalayan sea salt and put them in the oven. Bake for approximately 25 minutes, turning the fries once about midway through.