Crispy Sweet Chili Zucchini
- Crispy Sweet Chili Zucchini
- cooking spray
- 3 piece(s) Lundburg Sweet Chili Rice Cakes
- 2 piece(s) zucchini medium cut into 1/4" slices
- 1/4 cup(s) GF Flour
- 1/2 teaspoon(s) salt
- 2 piece(s) eggs beaten
- Lime Almond Dipping Sauce
- 1/2 cup(s) justin's Honey almond butter
- 1 tablespoon(s) Fresh limes juice
- 1 tablespoon(s) tamari sauce
- 2 tablespoon(s) water
- 1 teaspoon(s) sriracha
- Preheat oven to 400ºF. Coat a large baking sheet with oil mister or cooking spray.
- 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.
- 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.
- 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
- While zucchini is baking, whisk together sauce ingredients in a small bowl.
This recipe is a personal recipe added by randiayn and has not been tested or endorsed by MyRecipes.
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Crispy Sweet Chili Zucchini Recipe at a Glance
- COURSE: Side Dishes/Vegetables