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.
Melissa says
maybe as a pizza crust type thingy?
jessica edwards says
nutella
Meryl says
I like them with melted cheddar.
Louis says
Cheese, olives, and tomatoes.
Sheila K. says
I like them with hummus!
Christine says
melted cheddar and pepper
Amy L says
I'd like to try the Kettle Corn Rice Cakes with Justin's Honey Almond Butter and sliced bananas
Richard Hicks says
LOW fat cheese, chopped asparagus and tomatoes
jamie casolari says
Simple, yet creative.
tara pittman says
I love cream cheese on mine
Lisa P says
I LOVE almond butter, so I would put that and maybe some chocolate on top of the rice cakes! Thanks for the great giveaway!
Maria says
Fresh Mozzarella and Tomato
stephanie says
wow!how creative!
stephanie says
Oohhh... another way i would use the rice cake-chicken strips anyone?
Beth says
Oooh hmmm I would add some homemade almond butter, bananas, a drizzle of sweetener and some cacao nibs!
thuy n says
Avocado and some sliced tomatoes, sea salt and pepper.
Gloria Lawton says
I love these things.
ann lawton says
Taste Great
Leslie says
I would put hummus on and then some really fine chopped up veggies like broccoli, carrots, cauliflower. Kinda like a veggie pizza!
Lauren O says
looks delicious!
Danielle says
I would make mini breakfast pizzas
Crystal F says
I would add peanut butter and some banana. thank you!
Geoff K says
I'd go Thai and add a spicy peanut sauce and curried carrots.
Deb C says
I like to have the rice cakes with a generous spread of a local heirloom recipe called Benedictine. It's a cream cheese based spread with a delicious different taste and it does zip up a rice cake.
Stacy Boland says
I think it would be really good with peanut butter and banana on it. I might also add another fruit like some strawberry to it.