Today, on his Facebook page, Ned posted a picture of a batch of these that I haphazardly threw together for an early afternoon snack.   To my surprise, a few of our friends asked for a recipe. So, here it is!

I admit, there are a few steps before you actually bake them off, none of which demand too much effort or time. Although, speaking of time, I find it most efficient to work assembly line style by first coating all the slices in the dry mixture, then the wet, and so on. Coating the zucchini first in oat flour helps the wet mixture adhere to the zucchini slices. The wet chia-seed mixture, which is simply an egg replacement in this recipe, ensures that the golden, sand-like corn flake crumbs cling to the zucchini slices. And because they only bake for 10 minutes, the zucchini retains their firm texture. Crushed corn flakes wonderfully mimic a fried batter, both in taste and texture. If you’re not vegan you can replace the ingredients for the wet coating with 2 lightly beaten eggs.  However, you may have to add an extra minute or so of baking to be sure that the egg has fully cooked.  That’s another benefit to the chia seeds – aside all the many health benefits they provide, you won’t have to worry about under cooking them as you would with eggs.