LOADED FRIES WITH RANCH

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Directions

• Preheat the oven to 230°C/450°F. Line a rimmed baking sheet with parchment paper. Set aside the parchment paper that has been sprayed with coconut oil spray.
• Cut the zucchini into 1/2 inch by 1/2 inch by 4 inch French fry shapes.
• In a large mixing bowl, whisk the egg. Place the zucchini fries in the bowl and toss with your hands to coat all sides with the egg. In a large resealable plastic bag, place the Parmesan cheese.
• Half of the egg-coated zucchini should be placed in the bag with the Parmesan. Seal the bag, leaving some air inside, and shake vigorously to coat the zucchini. Place the coated fries on the baking sheet that has been prepared.
• Repeat with the rest of the zucchini. Fries should be baked for 13 to 15 minutes, or until golden brown.
• Meanwhile, in a cast-iron skillet, cook the diced bacon for about 4 minutes, or until crispy.
• Place the shredded cheese on top of the fries, followed by the crispy bacon. Return to the oven for another 4 minutes, or until the cheese melts. Garnish with sliced green onions if desired. Dress with ranch dressing and serve.
• These fries are best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on a rimmed baking sheet in a preheated 190°C/375°F oven for 5 minutes, or until the fries are crispy and heated through.