Slice zucchini and set aside.
In a food processor or coffee grinder, blend cashews. Do not over process. Leave small bits of cashews for texture.
Preheat oven to 400° F.
Place blended cashews into a large, shallow bowl. Add to the cashews, nutritional yeast, salt, garlic powder, and mustard powder. Stir well to combine.
In a small bowl, pour olive oil. One at a time, dip a zucchini slice in olive oil and let excess drip off. Place zucchini in cashew mixture, coating both sides of the zucchini.
Arrange all zucchini in a single layer on a cookie sheet lined with tin foil, and sprayed lightly with non-stick spray.
Bake at 400° F for about 22 to 28 minutes or until golden brown.
Serve hot or at room temperature.