Updated: Aug 3, 2021
2 cups of organic zucchini, sliced thin
1/4 cup coconut or almond milk
1/4 cup gluten free bread crumbs (plain or seasoned)
1/2 teaspoon of sea salt (or Himalayan salt)
3 tablespoons of grated or shredded parmesan (optional)
Preheat oven to 425
Pour coconut/almond milk into one bowl and the bread crumbs into another
Add your own seasoning if you bought plain bread crumbs and cheese if you prefer into the gluten free bread crumbs and mix well
Dip sliced zucchini into milk then into bread crumbs and lay on a baking sheet with parchment paper.
Repeat until all zucchini are battered
Bake for 30 minutes or until brown/crispy
If you wish to season plain, gluten free breadcrumbs: dried Italian seasoning, granulated garlic, garlic powder, fresh thyme, sage or parsley are great options!
*Always use organic, local and natural ingredients whenever possible.