Preheat oven 425 degrees. Lightly oil parchment paper lined
baking sheet. Cut ends off zucchini and cut into strips about 1/4
inch wide and 3 inches long,
In a large bowl combine, almond flour, flaxseed, nutritional yeast
flakes, paprika, onion powder, garlic powder, and salt.
Dip zucchini strip into non-dairy milk then into breading and
place onto baking sheet. Bake for 25 minutes turning halfway or
until lightly brown and crispy.