Satisfying your craving for crunch can be challenging to do in a health-conscious way. I mean, you can only snack on carrots so many times. But this recipe proves it’s actually possible to eat fries — yes, fries — and stick to your health goals. While fries are normally loaded with evil trans fats, these zucchini fries are baked with heart-healthy olive oil. Plus, the cracker crust is full of healthy ingredients like almonds, chia seeds and brown rice. Bonus: They’re totally free of wheat and gluten, too.

Cracker Crusted Parmesan Zucchini Fries

Prep time: 20 minutes
Cook time: 25 minutes 


  • 3 medium-large zucchini, ends trimmed
  • Olive oil cooking spray
  • 1 cup finely crushed Blue Diamond Artisan Chia Nut-Thins*
  • 2/3 cup grated Parmesan cheese
  • 1 1/4 teaspoons dried basil
  • 1/2 teaspoon sea salt
  • 1/2 cup gluten-free or traditional baking mix (such as Bisquick)
  • 2 eggs
  • 2 cloves garlic, minced
  • Olive oil cooking spray

Preheat oven to 425 F and line two large baking sheets with parchment paper or foil. Cut each zucchini in half crosswise and then cut each half into four pieces to make 24 zucchini sticks. Place on baking sheets and coat with cooking spray. Stir together crushed Nut-Thins, Parmesan and salt in a large, shallow dish. Whisk together eggs and garlic in another shallow dish. Place baking mix in a third shallow dish. Coat each zucchini stick with baking mix. Roll in eggs, making sure to cover completely, then roll in crumb mixture, pressing firmly to coat as heavily as possible. Place back on baking sheets and coat liberally with cooking spray. Bake for 20 minutes, coating with cooking spray once more halfway through cooking. Makes 6 servings.

*To crush Nut-Thins, place in a resealable bag and finely crush using a rolling pin.