the ultimate low-carb zucchini fries with garden-fresh tomato marinara

Still loaded up with zucchinis and tomatoes? No problem. These low-carb zucchini fries with fresh tomato marinara are the perfect way to use up those end-of-summer veggies! And believe me, these suckers don’t disappoint! Your kiddos will forget they’re eating zucchini because the breading on these little green wedges is AMAZING!

Think garlicky, spicy, perfectly golden & crisp breading which generously covers fresh-from-the-garden zucchini. Then, dip it in the simplest, yet super satisfying home-made tomato sauce (because let’s be honest, how cool is it to say you made your sauce?? Move over Ragu, there’s a new player in town!)

how to make low-carb zucchini fries

This low-carb zucchini fries recipe is very simple to make! Here are the steps:

• Cut zucchini into wedges; score zucchini wedges with a knife and place them on a paper towel. Generously salt them and let them sit for 30 minutes (this will draw out moisture so they’re not mushy).
• Prepare. your breading by placing crackers and herbs in a food processor and pulse until they’re a panko size bread crumb.
• Grab 3 bowls for dredging. Place tapioca or arrowroot flour (subs in notes) in 1st bowl. Whisked eggs in 2nd bowl. Breading in the 3rd bowl.
• Dip zucchini wedge in flour (shake off excess), then egg (remove excess), and then coat with breading. Add to a sheet tray.
• Melt butter (or ghee) and combine with olive oil. Drizzle over zucchini.
• Bake.
• Enjoy!

air fryer low-carb zucchini fries

If you have an air fryer, feel free to use that instead of oven-frying this zucchini. I put it in the air fryer for 10 minutes on 400 degrees and it came out perfectly!

dips for low-carb zucchini fries

I highly recommend making home-made tomato marinara sauce to dip these zucchini wedges in because the flavors meld perfectly together. With that said, if you’re short on time, don’t have tomatoes, or down-right hate tomatoes, you may want some other options!

Sooo, feel free to use jarred marinara sauce (gasp! 😉 My fave is Rao’s because it’s lower in sugar. Some of these jarred tomato sauces are sneaky and have sugar hidden in them. I look for sauces with 4-5 g of sugar.

Or, ditch the marinara sauce completely and use ranch dressing or garlic aioli. A nice pesto sauce would be delish for these too. The sky’s the limit —let your imagination take you to places you’ve never been before with this zucchini!

how to make fresh tomato marinara sauce

A simple, quick way to make tomato sauce is to:

• Core tomatoes.
• Grate them with a box grater on the largest grate size. Place the box grater in a bowl to do this so you catch the flesh and juice. Grate until you’re down to the skin and then simply discard skin.
• Add juice and tomato flesh to a pot. It may seem to have a lot of liquid but it will reduce down when it simmers.
• Add chopped, fresh herbs, chopped garlic cloves, and salt (don’t skimp on salt!).
• Bring to a boil and then simmer for about 20-30 minutes. Taste and add more seasoning if necessary.

Time it so that tomato sauce is ready to cook when the zucchini is because they take about the same time.

are zucchini fries keto?

They can be! I use almond flour-based crackers to keep the carb count low and fat higher. You can substitute the tapioca or arrowroot flour with coconut or almond flour to bring down the carbs even more.

other sides you’ll love:

• salad with apples and sweet sesame dressing
• loaded potatoes with bacon and avocado sauce
• crispy chickpeas with parmesan
• herb roasted sweet potato fries

make low-carb zucchini fries now

Simple Mills Sea Salt Crackers

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Tapioca Flour

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Cuisinart food processor

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low-carb zucchini fries with garden-fresh tomato marinara

5 from 1 vote

Recipe by Karen Course: Appetizers, SidesCuisine: American, ItalianDifficulty: Easy

Servings

8-10

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

138

kcal

Think garlicky, spicy, perfectly golden u0026amp; crisp breading which generously covers fresh-from-the-garden zucchini. Then, dip it in the simplest, yet super satisfying home-made, perfectly seasoned tomato sauce!

Ingredients

• 2 medium sized zucchinis, cut into 3/4 inch wedges (see instructions)

• 2 cups almond flour crackers-like Simple Mills Sea Salt Almond flour cracker or Almond nut thins (see notes for subs)

• 1 tsp. dill weed

• 1 tsp. garlic powder

• 3/4 tsp. crushed red pepper flakes

• 1/2 tsp. sea or kosher salt

• 2 eggs

• 1/4-1/2 cup tapioca or arrowroot flour (can sub with any flour)

• 1 tbsp. butter or ghee, melted

• 1 tbsp. olive oil

• fresh tomato marinara sauce to dip (see notes for subs)

• fresh tomato marinara sauce

• 1 lb. tomatoes (beefsteak, heirloom, plum)

• 3 garlic cloves, minced

• 3/4 tsp. sea or kosher salt

• 1 sprig fresh rosemary, chopped

• 2 sprigs fresh oregano, chopped

• 10-15 basil leaves, chopped

Directions

• First prepare the zucchini by cutting it in half. Cut each half into another half so you have 4 quarter wedges. Depending on the size of the zucchini, you may want to split them one more time. They should end up being about 3/4 inch. Place the zucchini on a paper towel on a sheet tray. Score the zucchini with a knife and sprinkle with sea salt. The sea salt will help draw out the water in the zucchini so they’ll dry out and fry better. Let them sit on the paper towel for about 30 mins. Then pat dry once last time before breading.

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• Preheat oven to 400 degrees F.
• Add crackers, dill, garlic powder, red pepper flakes, and salt to a food processor. Pulse until they’re a thick crumb (about panko breadcrumb size). Place the breading in a bowl.

  • 

  • 

• Place eggs in a second bowl and whisk. Place tapioca flour in a 3rd bowl.

  • 

• Dip each wedge in the flour and shake off, then egg and then breadcrumbs, covering each wedge thoroughly. Repeat for all wedges. Place the wedges on a sheet tray and put aside.
• Combine melted butter or ghee and olive oil. Drizzle over zucchini.
• Place zucchini in the oven for 12 minutes, flip and then bake for 5-10 minutes more. The should have a light brown crust on the outside and fairly soft on the inside. Plate and serve with marinara sauce. Top with fresh grated parmesan if desired.
• for the marinara sauce
• Core tomatoes. Place a box grater in a deep, fairly wide bowl. Take each tomato and grate on the largest hole. This will give you all of the tomato juice and flesh, without the skin. Discard the skin. Do all tomatoes. When finished, add tomatoes to a medium pot.

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  • 

• Place pot on medium heat. Add chopped herbs, minced garlic, and salt. Taste to test and add more salt if necessary. Bring to a boil and then simmer for 20-30 minutes, until it reduces down slightly. Pair with zucchini.

Notes

• I like to use a crispy almond flour cracker for this breading because they’re lower in carbs and gluten-free. Suggestions are Simple Mills Fine Ground Sea Salt Almond Flour Crackers or Nut Thins Almond and Rice crackers. Another option is to use 2 cups of panko breadcrumbs. Nutrition facts are based on Simple Mills crackers
• You can use a mix of different tomato varieties: plum, beefsteak, heirloom, or whatever is fresh from the garden!
• Feel free to use more/less of each herb, depending on preference.
• If you don’t want to make the fresh marinara sauce, use a jarred sauce that’s low in sugar like Rao’s. Or, serve zucchini with ranch dressing.

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