Preheat the oven to 425 degrees. Wash the zucchini then cut the ends off and into 1/4 inch fries. In a bowl mix the zucchini fries with the olive oil (or raw eggs mixed well) until well coated. In a separate bowl mix the arrowroot, flax, onion powder, garlic powder and sea salt. Transfer oil or egg coated zucchini to the flour mix until well coated then transfer to a parchment paper line baking sheet. Make sure the zucchini are spread out and not overlapping. Bake for 15 minutes until crisp.