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Roasted Zucchini Spears - Advice?


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Hello forum!

I was thinking about zucchini today. Specifically, roasted zucchini spears that I make sometimes, but are not compliant. I would like a compliant recipe and I would love advice!

Basically I toss zucchini spears in egg, parmesan cheese, and lemon pepper/garlic salt. I am looking, obvs, for something to replicate the mouth feel of the parm.

What do y'all think? Almond flour? Coconut flour? More garlic salt to allow for the saltiness the parm provided and no dredge other than the egg?


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