We love zucchini! Even more we love breaded zucchini that tastes like fried! And then because you can’t have breaded zucchini without an accompanying sauce, we upped the snack ante with a spicy, tangy Lime-Almond Dipping Sauce on the side. Kind of like a peanut sauce, but with almond butter instead. The result is an Asian-inspired twist on breaded zucchini that will satisfy even the pickiest of snackers. And the best news? Rice cakes aren’t boring anymore!

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Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce

Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce Recipe

An Asian-inspired twist on breaded zucchini made with Sweet Chili Rice Cakes.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 servings

Ingredients

Crispy Sweet Chili Zucchini

  • Oil mister or cooking spray
  • 3 Sweet Chili Rice Cakes
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 2 eggs, beaten

Lime-Almond Dipping Sauce

  • 1/2 c. Honey Almond Butter
  • 1 tbsp. fresh lime juice
  • 1 tbsp. soy sauce or liquid aminos
  • 2 tbsp. water
  • 1 tsp. sriracha

Instructions

Crispy Sweet Chili Zucchini

  1. Preheat oven to 400ºF. Coat a large baking sheet with oil mister or cooking spray.
  2. Break rice cakes into pieces and place in a food processor. Process until fine crumbs form–the texture should be similar to breadcrumbs, not flour. Transfer to a plate and set aside.
  3. On a second plate, combine flour and salt. Dredge both sides of each zucchini slice in flour mixture, then in egg, and coat with rice cake crumbs. Place slices on baking sheet.
  4. Once all zucchini has been coated, spray tops with additional oil. Bake until zucchini is crispy and just beginning to brown, about 20 minutes. Serve with Lime-Almond Dipping Sauce.

Lime-Almond Dipping Sauce

  1. While zucchini is baking, whisk together sauce ingredients in a small bowl.

Disclosure: Brandfluential sponsored the development of this recipe and asked me to share Lundberg’s Rice Cake Double Take contest, but all opinions are my own.

About

Kiersten is the founder and editor of Oh My Veggies.



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