Preheat oven to 400 F and line a baking sheet with parchment paper.
Prep Veggies...For zucchini: Cut the tops off the zucchinis (3), then cut each in half and quarter each half lengthwise.For rutabaga or jicama: Remove thick skin (I find the easiest way to do this is with a sharp knife) and cut into fry strips.
Coat Fries...For zucchini: Place whisked eggs (2) in 1 wide-mouthed bowl, and combine Italian seasoning (1 tablespoon) and grated parmesan (1/2 cup) in another. Dip each fry into the whisked egg, then in the Italian seasoning/parmesan. Press the parmesan into the fries to adhere.For rutabaga or jicama: Toss the fries in oil (1 tablespoon) and season with seasoning.
Place on a baking sheet, and bake:For zucchini: for 16-20 minutes, or until the parmesan starts to brown.For rutabaga or jicama: for 35-45 minutes, tossing halfway in between.
Serve warm and enjoy!
Nutritional information for the jicama fries (for 1 serving if you divide the recipe in 4): 93 calories, 15g TOTAL carbs, 7g NET carbs, 1g protein, 4g fat
Nutritional information for the rutabaga fries (for 1 serving if you divide the recipe in 4): 102 calories, 17g TOTAL carbs, 13g NET carbs, 2g protein, 4g fat
Nutritional information for the zucchini fries (for 1 serving if you divide the recipe in 4):