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Ingredients
  • 2 medium, crisp zucchinis, sliced into ¼ inch thick rounds
  • ⅓ cup crushed corn flakes (I used “Nature’s Path” brand)
  • 2 Tbsps sesame seeds
  • 2 Tbsps poppy seeds
  • ½ tsp dried garlic powder
  • ½ tsp dried onion powder
  • 1 tsp sea salt
  • 1 tsp dried Italian seasonings
  • 1 large egg, beaten
  • 2 Tbsps avocado oil
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