Coating
- ½ cup unsweetened almond milk (or any milk)
- 1 tbsp cornstarch
- 1 tsp lemon juice or apple cider vinegar (helps it thicken slightly)
Whisk until smooth. It becomes a light, clingy coating—way better than egg for zucchini.
- 1 cup gluten‑free panko
- ¼ cup grated parmesan (optional but amazing)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Steps
- Slice zucchini into sticks or rounds.
- Dip in your binder.
- Press into your coating until fully covered.
- Lightly spray with avocado oil or olive oil.
- 400°F
- 8–10 minutes, flipping halfway
- Spray lightly again after flipping for max crunch
You’re looking for deep golden edges and a firm exterior.
⭐ Optional Flavor Ladders (You’ll love these)
🔥 Spicy Ladder
- Add cayenne or chili crisp to the binder
- Add crushed red pepper to the coating
🍋 Bright & Herby
- Add lemon zest + parsley to the coating
🧄 Garlic Bomb
- Add extra garlic powder + a touch of nutritional yeast
⭐ Dipping Sauces That Pair Perfectly
- Garlic aioli (mayo + lemon + garlic)
- Marinara
- Dairy‑free ranch
- Sweet chili sauce
- Yogurt‑tahini dip