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 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
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
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.
janet @ the taste space says
You are very creative! I'd probably smear some homemade nutella on the rice cake. 🙂
Grace @ FoodFitnessFreshAir says
Wow, what a throwback. I don't think I've eaten a ricecake since I was in grade school. I used to love them with peanut butter and honey - my mom's way of keeping junk food from our hands. Interesting idea to used them to coat zucchini!
jamie says
I would like to experiment using rice cakes as a sort of mini pizza base!
Maria Tadic says
This is such a good idea. I would never have thought to use rice cakes as breading. But I bet they're kinda like panko? Super airy and crispy! Definitely a more fun use than eating them plain!
Avery C says
Looks great! The sauce sounds delish.
Jen G. says
What a good idea! I'm not a huge zucchini fan, so I've been looking for creative ways to use the zucchini I get with my CSA share. This is perfect...
Martina says
Fab idea, my first thought was just but the butter on the rice cake too! Love that you're more creative though 🙂
Martina
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lanie says
Yum!
jessica says
I eat lundberg rice cakes almost every day for a snack with a different topping - avocado, peanut or a nut butter, etc. always delicious, and splendid!
Kristina says
one of our favorite sauces here is very similar to this one - LOVE it.
Kaitlin says
I actually enjoy (brown) rice cakes, but I usually forget to buy them. They're a great snack when topped with avocado, nut butters, jam, or honey!
Erika says
Look at you! Brilliant. I will definitely have to try using those really old brown rice cakes in my cupboard for some breading soon!
Laurel says
I love eating plain or caramel rice cakes with Nutella on them. :9
Caitlin says
That sounds amazing!! Nutella's dangerous in my cabinet.
Sara M says
I've decided that Nutella is nothing but frosting. Ain't nothing wrong about that! 🙂
Caitlin says
how creative, lady! i love this idea. as a side note: in highschool when i became a vegetarian, my favorite snack/meal was caramel corn flavored rice cakes with crunchy peanut butter. most delicious combo ever.
Abby @ The Frosted Vegan says
You just blew it out of the water with the rice cake coating, whatt?!
Caitlin says
What a combo- I would NEVER think to bread zucchini in rice cakes! These look excellent! I use to eat a good # of rice cakes and top them with nut butter, berries, and walnuts- pretty simple!
Megan says
Just last night I ate a rice cake with natural peanut butter and sliced bananas. Not very creative, but oh so delicious!
Jennifer says
Haven't had one in year - maybe use as filler in meatloaf (sorry, not even remotely vegetarian 🙂 ) instead of panko.
Kerri says
I get these giant rice cakes from the grocery store (wegmans) and I like to smear both almond butter, nutella, a bit of marshmallow fluff, and a drizzle of honey for a decadent dessert. Sometimes, I'll just do almond butter for a not so decadent snack.
Emily says
Oh my gosh, really? You're a genius!
Adrienne Gordon says
I like tomato on mine
StephanieW. says
I get wild with my rice cakes 😉 peanut butter and apple slices on top is about as crazy as I get but maybe I should start thinking outside the box as you did!
Diane Vandermast says
I can kinda taste it in my mind.....................yum!! Can't figure a way to improve on what you've done.
Kay M says
I like to spread almond butter on mine or sometimes I just sprinkle the plain ones with parmesan cheese.
Andrea M says
this recipe is BRILLIANT! And looks so delicious! I would spice up my rice cakes with chili spices or something spicy!