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Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce

Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce Recipe

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!


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


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


Crispy Sweet Chili Zucchini

  1. Preheat oven to 400ยบF. 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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  • Reply
    Karen W.
    June 3, 2013 at 10:12 pm

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

  • Reply
    K. Cleaver
    June 3, 2013 at 10:32 pm

    I’d add honey on top.

  • Reply
    Nick Robbins
    June 3, 2013 at 10:32 pm

    Fried chicken breast fillet, bacon, and a honey mustard spread. Now thats a good sandwhich.

  • Reply
    June 3, 2013 at 10:48 pm

    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

  • Reply
    February 18, 2014 at 8:17 pm

    I would eat them as is! can’t wait to, in fact! :o)

  • Reply
    August 24, 2014 at 1:19 am

    I’ve never heard of sriracha is there an alternative?

    • Reply
      Kiersten Frase
      August 27, 2014 at 5:36 pm

      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.

  • Reply
    March 7, 2016 at 4:49 pm

    I would have never dreamed of using Kettle Corn cakes for anything but binge crunching. ๐Ÿ™‚
    Sounds yummy.


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