Slice your zucchini into 1/2 inch thick circles. In one bowl, add flour and 1/2 cup of water. Whisk until there are no lumps. In a separate bowl, mix breadcrumbs, garlic powder, onion powder, and black pepper.

Add each piece of zucchini into the flour batter one by one submerging completely. Then, remove zucchini from batter and add to the breadcrumbs, ensuring the zucchini is covered thoroughly on both sides.

Place zucchini slices in air fryer on 400 degrees for 10 minutes, flipping halfway through. While the zucchini cooks, slice heirloom tomato, avocado, cucumber, and onion into thin pieces.

Add vegan butter to each side of ciabatta roll and toast in a skillet. After toasted until desired, spread a layer of vegan cheese on bottom side of ciabatta roll. Then, layer avocado, cucumber, tomato, onion, crispy zucchini, and spinach with a generous drizzle of balsamic glaze.

Cut in half if preferred, and enjoy!