Cajun Zucchini Fries with Parmesan and Creamy Lemon Dip
Oven-baked zucchini sticks with egg-white and Parmesan coating, served with an egg-yolk-free lemon mayonnaise dip.
Ingredients
Zucchini and coating
- 3 medium zucchini About 1 1/2 pounds total
- 2 large egg whites
- 1 teaspoon Cajun seasoning For the egg whites
- 1 cup finely grated Parmesan
- 2 teaspoons Cajun seasoning For the cheese coating
Lemon dip
- 1/2 cup commercially prepared mayonnaise
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Cajun seasoning Use a mild blend; check salt content
Instructions
- Heat the oven to 425°F and prepare two parchment-lined rimmed trays. Slice zucchini into half-inch sticks and blot dry.
- Whisk egg whites with 1 teaspoon Cajun blend. Separately mix Parmesan with 2 teaspoons of the same seasoning.
- Coat sticks lightly in egg white, then cheese. Arrange without crowding on the prepared trays.
- Bake roughly 20–25 minutes until golden and tender, exchanging tray positions as needed. Turn only after the coating sets and releases easily.
- Stir commercially made mayonnaise with cream, lemon juice, and the remaining teaspoon Cajun seasoning. Keep this dip cold and serve beside the hot sticks.
Notes
The seasoning is divided between egg whites, Parmesan, and dip. No extra raw yolks are used. Baked zucchini softens as it stands, so serve promptly.