GF Courgette (Zucchini) Parmesan Bites

Recently I came across Giada De Laurentis’ Zucchini Fries and immediately thought that it would be very easy to make a gluten-free alternative to them that would make a great side.  At first I just took away the panko bread crumbs from the recipe but they ended up quite droopy.  Changing the cut and adding almond ended up being a really nice twist in flavour while keeping the crunch.  I also prefer to bake them in the oven, eliminating the need for oil entirely.

It is nice and easy way to enjoy zucchini!


Serves 4

  • Three Zucchini (Courgette)
  • 2 cups Parmesan cheese
  • 2 eggs
  • 1/2 cup of ground almonds
  • pinch of pepper

Preheat oven to 175 C (350F)

Grate parmesan into a small bowl

Add ground almonds and mix together so the parmesan looks dusted with almonds

In a separate bowl, crack the eggs and mix together with a fork until evenly yellow

Cut the zucchini/courgette into long strips or into small wedges (as in the picture)

Dip each wedge into the egg until coated, then transfer to the parmesan/almond bowl and cover.

Place onto a foil lined tray

Sprinkle with Pepper

Cook in the oven for 15 – 20 minutes (cheese will begin to brown)






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