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.Print
Sweet Chili Zucchini with Lime-Almond Dipping Sauce
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 1x
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.
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.