Zucchini Fish-less Fillets

Zucchini Fish-less Filets are the perfect crowd-pleaser when you want to serve an alternative fish dinner. These crunchy golden filets make an exceptional fish taco too!

Ingredients

2 medium zucchini cut in half, and then cut lengthwise in 1/4 thick planks

1 1/4 cups whole wheat panko bread crumbs

1 cup white whole wheat flour or gluten-free flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon nori flakes or dulse, I have also used Furikake multi-purpose seasoning

1 cup water

black pepper

Instructions

1. Preheat oven to 425 degrees and prepare a baking sheet with either parchment paper or silicone mat.

2. Add the breadcrumbs to a shallow rimmed bowl or pie plate and set aside.

3. In another shallow rimmed bowl or pie plate stir together the flour, garlic powder, onion powder, nori flakes, and a few grindings of black pepper. Slowly stir in the water and mix well. You may need to add a tablespoon or so water; you want a smooth batter, not too thick and not too runny, just enough so the batter sticks to the zucchini planks.

4. Dip the zucchini planks into the batter and then immediately dredge in the bread crumbs. Place on the prepared baking sheet. Continue this process with the remaining batter and zucchini.

5. Place in the oven and bake for 20 minutes or until golden and crispy.

6. Serve with your favorite dipping sauce. I like Dairy-Free Sour Cream mixed with a little horseradish and parsley.

Serves 4