Zucchini/Summer Squash/Eggplant Fries
  1. Cut zucchini, summer squash, or eggplant into strips the desired length for fries. Larger but thinner pieces are easier to work with. We suggest 1/4 inch thick and as large as the produce you’re working with. Cutting lengthwise produces nice, large pieces.
  2. Use your hands to rub mayonnaise onto cut pieces.
  3. Mix Parmesan cheese with a little seasoning. Place the mixture on a plate or in a shallow dish, and dredge mayo-covered pieces through it.
  4. Fry until nicely browned in coconut or palm oil, or bake on a well greased tray.
Recipe Notes

Inspired by a recipe from the original Trim Healthy Mama book by Serene Allison and Pearl Barrett.