Zucchini Snitzels

1 cup corn crumbs

1/4 cup nutritional yeast

salt & pepper

2 eggs, beaten (whites only)

1/4 cup flour

2 zucchini, sliced length-wise 5mm thick

Mix the corn crumbs with the nutritional yeast, salt, and pepper. Prepare the corn crumb mix, the egg whites, and the flour in their own respective bowls.

Preheat the oven to 200 degrees Celcius, and grease a large tray.

Dip the zucchini in the flour, shake of the excess, dip and coat in the egg, and then in the corn crumbs, turning, before placing on the tray.

Repeat for all the zucchi slices, and bake for twenty-five minutes.

Let cool a minute before serving.

* pictured is the snitzels made with one whole egg, but pure egg whites are better for coating.