Crispy Oven Baked Zucchini Fries

Crispy Oven Baked Zucchini Fries

The idea to make this parmesan zucchini and tomato gratin recipe popped into my head when I realized that I still had some squash left over from when I made the mixed vegetable salad last week.
Prep time 10 mins Cook time 40 mins Total time 50 mins Author: Andres Regalado Serves: 6


  • 3 medium zucchinis
  • 2 medium tomatoes
  • ½ cup onions, chopped
  • ½ cup parmesan cheese, shredded
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 teaspoons basil


  1. Preheat oven to 350.
  2. Sauté onions until fragrant and translucent, then add garlic, sauté another 1-2 minutes. Transfer to bottom of medium casserole dish.
  3. Using a mandoline slicer (or knife) create slices of both the tomatoes and zucchinis.
  4. Alternate between a layer of 2 zucchini slices and one tomato slice until the dish is filled.
  5. Drizzle olive oil over the top and sprinkle with seasonings. Then cover with parmesan cheese.
  6. Bake for 40 minutes or until lightly browned.


Serving size: 1 serving (Total recipe makes 6 servings)
Protein 7.00g, Fat 7.88g, Cals 114, Carbs 7.37g, Fiber 1.83g — NET CARBS: 5.54g

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