Step 1
Start by heating your oven to 350°F (175°C) and lightly brush a large baking sheet with olive oil. In a bowl, mix together the water and soy flour until you get a thick batter, kind of like pancake batter. On a shallow plate, combine the bread crumbs with herbes de Provence, garlic powder, salt, pepper, and a pinch of cayenne for a little kick. Dip each zucchini stick into the batter, then roll it in the bread crumb mixture to coat well. Arrange the zucchini on the baking sheet with the cut side down, all facing the same way. Pop them in the oven and bake for about 10 minutes until they start to turn golden. Flip them over to the other cut side and bake another 10 minutes. Finally, turn the zucchini so the skin side is down and bake for a last 5 minutes until they’re nicely browned and crispy. Serve them up warm with some vegan mayo and ketchup for dipping.
