For the Zucchini Fries
1. Cut your zucchini into thin “fry-like” strips.
2. Allow the zucchini strips to air dry for 15 minutes or pat gently with paper towels to release the excess moisture.
3. Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. In a shallow bowl, stir together the egg whites and Cajun seasoning.
5. In another shallow bowl, stir together the Parmesan cheese and Cajun seasoning.
6. Dip the zucchini strips in the egg whites then dredge in Parmesan.
7. Arrange them on a baking sheet in a single layer and bake for about 30 minutes, flipping halfway through.

For the Cajun Aioli (optional)
1. Heat the mayo, heavy cream, lemon juice, and Cajun seasoning in a saucepan over medium heat.
2. Once warmed through, remove from heat.
3. Slowly temper in the two egg yolks by adding them in one teaspoon at a time and stirring vigorously until incorporated fully.
4. Serve with the Keto Zucchini Fries.