Crispy Baked Parmesan Zucchini Fries

Dredging zucchini sticks in egg and then a parmesan-almond flour mixture gives them a genuinely crisp crust in the oven, no deep fryer required. Patting the zucchini dry first is the step that keeps them from turning soggy.

Because almond flour and parmesan stand in for breadcrumbs, these fries stay keto-friendly while still delivering the crunch you'd want from a fry. A light spray of olive oil before baking helps the coating brown evenly, and flipping halfway through makes sure both sides get equally golden. Serve them hot, straight off the baking sheet, with a sugar-free marinara or ranch for dipping.