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 that this Sweet Chili Zucchini recipe puts 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! This Sweet Chili Zucchini recipe puts an Asian-inspired twist on classic breaded zucchini.
📖 Recipe
Ingredients
Sweet Chili Zucchini
- oil mister or cooking spray
- 3 Sweet Chili Rice Cakes
- 2 medium zucchini, cut into ¼-inch slices
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 2 eggs, beaten
Lime-Almond Dipping Sauce
- ½ cup Honey Almond Butter
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce or liquid aminos
- 2 tablespoon water
- 1 teaspoon sriracha
Instructions
Sweet Chili Zucchini
- Preheat oven to 400°F. 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.
Nutrition (estimated per serving)
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.
Karen W. says
I would layer strawberry glaze and cream cheese on it. And then drizzle it with honey and top with fresh blueberries.
K. Cleaver says
I'd add honey on top.
Nick Robbins says
Fried chicken breast fillet, bacon, and a honey mustard spread. Now thats a good sandwhich.
Shantille says
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
zendegy says
I would eat them as is! can't wait to, in fact! :o)
Meek says
I've never heard of sriracha is there an alternative?
Kiersten Frase says
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.
Pam says
I would have never dreamed of using Kettle Corn cakes for anything but binge crunching. 🙂
Sounds yummy.
Pam