1 medium zucchini
2 Tbsp olive oil (coconut oil would work too)
Coating: (you'll make 3-4 batches of this...I'll explain below)
3 Tbsp almond meal
1/2 Tbsp garlic powder
1/2 tsp salt
Preheat oven to 425. Line a large baking sheet with foil, pour oil on and spread around (using a brush) to cover entire sheet. Next, slice zucchini into matchstick pieces. We found that the smaller the pieces, the more they crisped up. Once you have sliced up everything as uniformly as possible, dry off any extra moisture on the zucchini with a paper towel. In shallow pie plate, beat eggs. Set aside. Again in shallow pie plate or dish, mix together coating mixture. You only want to mix up a little at a time because the eggs will muck everything up if you have too much. Next you'll want to set up a little assembly line with the zucchini, eggs, and coating. From there, just start coating the zucchini in eggs and then dredging them in the coating mixture and place it on the baking sheet. Bake for 12-14 minutes, turn and bake for another 12-14 minutes. Enjoy!!