How to make
Peel the zucchini and cut them into about a centimeter thick sticks. Season them with the vegetable spice, black pepper and garlic powder. Beat the eggs along with a pinch of salt. Grind the cornflakes in a blender into large crumbs.
Squeeze the zucchini sticks from the water they have released and roll them in the flour, then dip them in the egg mixture and then roll them in the cornflake crumbs.
Arrange them in a baking tray onto baking paper and drizzle them with olive oil.
Bake them in the oven until they crisp up nicely. Serve them with a garlic sauce and lemon slices and a drink of your choice. Enjoy!
