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    Oh My Veggies » Sponsored

    Sweet Chili Zucchini with Lime-Almond Dipping Sauce

    Published: May 20, 2019 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print 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 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.

    Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce Recipe

    Sweet Chili Zucchini with Lime-Almond Dipping Sauce

    An Asian-inspired twist on breaded zucchini made with Sweet Chili Rice Cakes.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: breaded zucchini, Sweet Chili Zucchini, Sweet Chili Zucchini with Lime-Almond Dipping Sauce, zucchini recipe
    Servings: 4 to 6 servings
    Calories: 298kcal
    Author: Oh My Veggies

    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 tsp salt
    • 2 eggs beaten

    Lime-Almond Dipping Sauce

    • ½ cup Honey Almond Butter
    • 1 tbsp fresh lime juice
    • 1 tbsp soy sauce or liquid aminos
    • 2 tbsp water
    • 1 tsp sriracha
    US Customary - Metric

    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

    Calories: 298kcalCarbohydrates: 21gProtein: 12gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 82mgSodium: 612mgPotassium: 563mgFiber: 5gSugar: 4gVitamin A: 319IUVitamin C: 19mgCalcium: 140mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    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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    Snack Recipes, Sponsored, Vegetarian Appetizers, Vegetarian Recipes, Vegetarian Side Dishes side dishes, summer, zucchini

    Reader Interactions

    Comments

    1. Karen W. says

      June 03, 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
    2. K. Cleaver says

      June 03, 2013 at 10:32 pm

      I'd add honey on top.

      Reply
    3. Nick Robbins says

      June 03, 2013 at 10:32 pm

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

      Reply
    4. Shantille says

      June 03, 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
    5. zendegy says

      February 18, 2014 at 8:17 pm

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

      Reply
    6. Meek says

      August 24, 2014 at 1:19 am

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

      Reply
      • Kiersten Frase says

        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
    7. Pam says

      March 07, 2016 at 4:49 pm

      I would have never dreamed of using Kettle Corn cakes for anything but binge crunching. 🙂
      Sounds yummy.

      Pam

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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