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1 cup panko breadcrumbs (make sure you check the ingredients to make sure they are vegan)

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Salt ad pepper to taste

3 zucchini, quartered lengthwise

1/2 cup all purpose flour

1 cup unsweetened non dairy milk

1 tablespoon apple cider vinegar

1. Preheat oven to 425 degrees Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

2. In a bowl add nondairy milk and vinegar, set aside and let curdle.

3. In a large bowl, combine the Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside. 4.Working in batches, dredge zucchini in flour, dip into the milk mixture, then dredge in Panko mixture, pressing to coat. 5. Place zucchini in a single layer on the baking sheet. Bake for 18-20 minutes, or until golden brown and crisp. 6. Serve them while they're hot. So good

You can dip these in your favorite vegan ranch.

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