Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce

By Kiersten | Last Updated: January 17, 2018

Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce Recipe

Crispy Sweet Chili Zucchini with Lime-Almond Dipping SauceSponsored RecipeI have the worst habit of buying myself healthy snacks and letting them sit in the pantry uneaten for months and months. This has happened many times with plain rice cakes. I decide that I’m going to have them for lunch with fruit or veggies on top and then I don’t. Plain rice cakes are kind of a snooze, right? Even with fruit or veggies on top. But now there are about a gazillion different flavors of rice cakes and they’re tasty enough that you can eat them on their own. Sweet Chili Rice Cakes? Hello delicious!

I was recently sent a few packages of rice cakes from Lundberg Family Farms, along with two jars of Justin’s Honey Almond Butter, and asked to create an original recipe using both. And the obvious recipe would be rice cakes topped with Honey Almond Butter.

Lundberg Rice Cakes with Justin's Honey Almond Butter
This is pretty much my new favorite snack right now. But I don’t think it’s the kind of recipe Lundberg had in mind, so I had to get creative. And that’s when I brought out the zucchini.

I love breaded zucchini, so I decided to see if I could use crumbs from Lundberg’s Sweet Chili rice cakes as breading. Guess what? It worked! And then because you can’t have breaded zucchini without an accompanying sauce, I made 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.

Crispy Sweet Chili Zucchini
See? Rice cakes aren’t boring anymore!


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 Lundberg’s Sweet Chili Rice Cakes.

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


Crispy Sweet Chili Zucchini

  • Oil mister or cooking spray
  • 3 Lundberg 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. Justin’s Honey Almond Butter
  • 1 tbsp. fresh lime juice
  • 1 tbsp. soy sauce or liquid aminos
  • 2 tbsp. water
  • 1 tsp. sriracha


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.

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I would layer strawberry glaze and cream cheese on it. And then drizzle it with honey and top with fresh blueberries.

I would cut the pieces up and put them in an egg roll wrapper with celery and slided carrots. It would give it an extra crunch. Sounds like it might work

It’s sold at most grocery stores in the Asian section; it’s a chili-garlic hot sauce. You can use another hot sauce instead or skip it altogether if you don’t want the sauce to be spicy.

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