Crispy ‘fries’ cooked with 3-cheese blend, served with marinara.


2 medium green zucchini
2 medium yellow squash
Dry herbs, optional (rosemary, dill, thyme, etc)
Spices, optional (chipotle, cumin, etc)
Dry garlic power, to taste
Dash of Himalayan pink or sea salt
Generous dash of pepper
extra virgin olive oil spray
2 eggs, beaten in a bowl and set aside
1 cup Italian cheese blend (parm, asiago, romano), finely ground and put aside (*alternately: use 1/2 panko bread crumbs + half cheese blend)

Pro Tip: If you don’t have the Italian 3-cheese blend, no worries.  Use all parm for the cheese portion.  Any HARD cheese will do, actually.


Lots of creative ways to make these: oven roasted with olive oil and butter.



Preheat oven to 450. Wash squash and zucchini and pat completely dry.  Then cut them into fry-sized pieces–the thinner they are, crispier they will be.

In a mixing bowl create an egg bath by cracking and whipping eggs with a whisk or fork.  On a plate or in a shallow pan, combine crumbled cheese mix and/or panko crumbs with your dry herb mix, garlic, salt, pepper.

Dredge each squash or zucchini piece first in the egg bath, transfer to your other hand and then dredge each one in the dry mix.  Repeating this until each piece is nicely covered.

Next, place cooking foil on a baking pan that has drain holes, if possible.  Lay out strips single-high on the pan, for maximum coverage.  Lightly spray each piece with a light coach of olive oil spray, to ensure maximum browning.

Finally, place in oven on the top rack.

Pro Tip: Poking holes in the foil allows any juices from the squash to drain so the fries crisp instead of create a mush.

Roast at 450 for 5-10 min. Turn over and roast until golden brown. Watch carefully so they don’t burn.  You might have to turn oven down to 425.

Pro Tip: if you don’t have a lot of dried herbs and spices around, use Trader Joe’s 21 Seasoning Salute.  It’s a flavor-packed, salt-free and neutral (goes with almost anything savory).  Highly recommended.

Serve as a snack with marinara sauce or as a side to entrees, burgers or casseroles. I often make them with omelettes in lieu of potatoes, roasting them first and then letting them cool a bit while the eggs cook.

Since I eat very low carb, these strips are a flavor-packed, crispy sub for potatoes or traditional fries. Very satisfying!