Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Cut the zucchini into sticks by cutting in half lengthwise and crosswise. Then cut each piece into three or four sticks. Pat dry.

On a large sheet of wax paper, combine ground flax seeds, ground almonds, garlic powder, and onion powder. In a shallow bowl, whisk eggs and mustard. Place the tapioca starch in another shallow bowl. Sprinkle the zucchini sticks with tapioca starch. Then dip them one at a time into the egg mixture, making sure to coat on all sides.

Next, coat them with the flax-almond mixture. For an easy way to do this, rather than turning the zucchini, place a strip in the center of the pile of crumbs on a sheet of wax paper, then lift the edge of the wax paper to “bury” the zucchini in more crumbs. You’ll lose very little of the egg mixture this way, and the coating will adhere better.

Transfer the zucchini to the prepared baking sheets and spray the tops lightly with nonstick cooking spray (or use an oil mister if you have one). Bake until the coating is crisp and lightly browned and the zucchini is tender but not mushy, 40 to 50 minutes. Sprinkle the zucchini sticks with a little salt and pepper as soon as they come out of the oven.