Baked Zucchini Fries

I've developed a dislike for zucchini which may have stemmed from eating it so often. Sadly, it manages to end up in our weekly organic food co-op box every week without fail. But I'm determined to eat local and seasonal, therefore I accept the zucchini with as much grace as I can muster and try to get creative with the cooking. Everyone loved these little fries, so until next week, the zucchini challenge has been conquered.

2 large zucchini
1 cup plant based milk
1 teaspoon dijon mustard
1/2 cup all purpose flour or gluten free flour
3/4+ cup regular or gluten free bread crumbs (Italian, plain, or panko will work)
Spices of your choice (I used roughly 1/4 teaspoon of each of the following spices: onion powder, garlic powder, mustard powder, a pinch of salt, and some black pepper)
Plant based ranch dressing (found at Whole Foods made by Follow Your Heart)

Preheat oven to 400°F on the convection setting.

Cut the zucchini into even strips, set aside. Have three small bowls prepared, one with the flour, the other with the plant based milk and Dijon mustard whisked together, and lastly the one with the bread crumbs and spices. Dredge your zucchini into the flour, then in the milk mixture, then lastly into the bread crumbs. I used a fork to avoid the 'club fingers' that tend to happen when battering anything.

Place battered zucchini on a greased baking sheet and bake for 15-20 minutes. Serve hot with the ranch dressing for dipping.