Step 1

Preheat oven to 425° Line a large baking sheet with parchment paper and generously spray with cooking oil spray, set aside.

Step 2

Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.

Step 3

Add the wet batter ingredients to a medium size mixing bowl and whisk until smooth

Step 4

Mix the dry breading ingredients in a shallow plate (I use my pie plate)

Step 5

Dip zucchini into the batter, making sure it is fully coated, the batter will be thick. Now dredge in the Panko bread mixture, gently pressing to coat. Repeat with remaining zucchini

Step 6

Place zucchini on prepared baking sheet. Spray tops and sides with cooking oil spray. Bake for 2o minutes, until golden brown and crispy, flipping halfway through cooking time. For step by step photos see above post.

Step 7

Enjoy! Serve with my 5 minute vegan ranch dressing and or a side of warm marinara sauce. Ketchup is a great dipper too! This recipe will serve 6 as an appetizer, approximately 4-5 fries per person.