Preheat oven to 425 F.
Line baking sheet with parchment paper.
In one bowl, mix together the water and gluten free flour. Set it aside.
In another bowl, mix together panko, oregano, thyme, rosemary, garlic powder, onion powder, and paprika. Add olive oil and mix together again until all ingredients are thoroughly coated with the oil.
Take a zucchini spear and dip it in the water and flour mixture until it’s completely coated.
Then take it out and dip it in the panko mixture until it’s evenly coated.
Place the zucchini spear flat on the baking sheet and repeat for the remaining spears.
Bake for 20 minutes, and flip the zucchini spears halfway through.
Once it’s finished, allow the spears to rest for 10-15 minutes, then serve and enjoy!
