prep time: 7 minutes
cook time: about 20 minutes
yield: 8 servings
INGREDIENTS
- 3 medium zucchini
- 1 large egg
- ½ cup powdered Parmesan cheese
- ¾ cup diced bacon (about 4 strips)
- ¾ cup shredded Colby Jack cheese
- Sliced green onions, for garnish
- ½ cup ranch dressing, homemade or storebought, for serving
INSTRUCTIONS
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper. Grease the parchment with coconut oil spray and set aside.
- Cut the zucchini into French fry shapes about ½ inch by ½ inch by 4 inches.
- Whisk the egg in a large bowl. Place the zucchini fries in the bowl and mix well with your hands, coating all sides of the zucchini with the egg.
- Place the Parmesan cheese in a large resealable plastic bag.
- Place half of the egg-coated zucchini in the bag with the Parmesan. Seal the bag with some air inside it and shake well to coat the zucchini. Place the coated fries on the prepared baking sheet.
- Repeat Step 5 with the remaining zucchini. Bake the fries for 13 to 15 minutes, until golden brown.
- Meanwhile, fry the diced bacon in a cast-iron skillet for about 4 minutes, until crispy.
- Top the fries with the shredded cheese, then the crispy bacon. Return to the oven for 4 minutes or until the cheese is melted. Garnish with sliced green onions. Serve with ranch dressing.
- These fries are best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 375°F oven until the fries are crispy and heated through, about 5 minutes.
