• Preheat oven to 425°F (220°C).
• Line a large baking tray or 2 small trays with parchment paper. Slightly oil the paper with olive oil or spray oil. Set aside.
• Trim zucchini ends, don't peel off the skin and cut into medium size fries - about 3 inches long (8 cm) x 0.4-inch diameter (1cm)
• Slightly pat dry the zucchini fries with absorbent paper. Set aside
• In a large mixing bowl, whisk together grated parmesan cheese, almond flour, salt, garlic powder, smoked paprika, dried oregano. Set aside.
• In another medium-size mixing bowl, add the egg whites. Set aside.
• With one hand, dip zucchini fries, one at a time, into egg white, then with the other hand, roll into the flour parmesan mixture until fully covered.
• Place each prepared zucchini fry onto the prepared tray, leaving 0.15 inch (0.5 cm) space between each. Don't overlap zucchini fries or they won't bake.
• Bake for 20 minutes, in the center of the oven. If using 2 trays, bake both at the same time, place both trays around the center rack, one on top of the center rack, and one below the center rack.
• After 20 minutes, flip each zucchini fries on the other side using tongs.
• Bake again for 15-20 minutes or until crispy.
• Serve immediately with homemade sugar-free ketchup or mayonnaise. One serve is about 100 g/3.5oz, about 10 baked zucchini fries

Storage

• Zucchini fries are better eaten straight after baking. However, you can store some leftovers in an airtight container in the fridge. They soften quickly and must be rewarmed in a hot oven 350°F (180°C) for about 10-15 minutes to get their crisp back.