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.
Shirley says
Brilliant! I love panko-crusted zucchini, and this sounds more fun.
Linda Lansford says
I will eat them with jelly
Stephanie V. says
peanut butter, strawberry jam rice cake sandwich!
Liz says
Generally NOT a fan of rice cakes, but your recipe sounds AMAZING. I'd probably use it to make healthy popcorn balls. 🙂
Catlyn says
I am super simple when it comes to using rice cakes. I love spreading almond butter on top, with sliced apples, and a dash of cinnamon!
Stephanie Larison says
I've been eating rice cakes w/ peanut butter and jelly (think sandwich) for years! I like the crunchiness taste to them.
Chung-Ah | Damn Delicious says
Amazing! I can't believe you used rice cakes in this! I would totally spice up the rice cakes with this recipe here - I always have lingering zucchini in the fridge and this recipe would the perfect way to use them up!
Sylvia Zajis says
I generally just eat rice cakes with peanut butter or crumble them into some yogurt. I am not certain how I would spice them up yet but once I get into the kitchen, magic seems to happen....fingers crossed for the win and then experimentation time!
Julianna says
Looks delicious!
Leah says
I'm a dancer, so I often top one with peanut butter and a little cinnamon for a quick snack. Sometimes I even put thin apple slices on top.
Cynthia C says
I'd spice them up with red pepper hummus and a thin slice of cucumber.
Robin {Mom Foodie} says
Hopefully my zucchini will do well this year & I will be making a boatload of these 🙂
Abby says
I love eating rice cakes with ice cream! The ice cream melts and softens them a bit, but not so much that they can't hold the ice cream anymore
BusyWorkingMama says
I'd put some zesty brushetta on top of the rice cakes.
Anna K. says
I think rice cakes are quite yummy with a bit of sriracha hummus - now that's spicy!
Suzanne K says
I'd add a homemade blackberry chipotle dip
chris z says
i would put peanut butter on them
Rhonda says
I love Lundberg brown rice cakes and I usually eat them with almond butter and a dash of salt.
stacie m. says
Hot diggity those look good! Sweet chili rice cakes? I need to find these.
stacie m. says
Spread with a little homemade guacamole sounds yummy too!
Anne-Marie @ This Mama Cooks! says
Great idea and love the flavor combinations!
dixya| food, pleasure, and health says
what a creative way to use these rice cakes. I buy them every now and then but quickly run out of ideas to do with it and ends up in trash 🙁
Georgia @ The Comfort of Cooking says
Ooo! Thank you for reminding me how much I lurrrrve zucchini chips. What a great idea and a fabulous giveaway!
Tari Lawson says
I like my rice cakes with peanut butter and bananas.
Emily F says
great idea! i would love to try rice cakes as a crust or crumb topping for a sweet berry dessert!