Prepare two small bowls; 1 with the almond milk and a dash of corn starch. The other with bread crumbs and nutritional yeast.
Preheat oven to 375 degrees and prepare a baking sheet with parchment paper.
Thinly slice two zucchinis.
Dip a slice into the milk mixture and then then bread crumbs and repeat.
Bake for 20 minutes or until zucchini is crunchy.