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.
Boo Oliver says
I would add variety of cheeses Mozzarella, cheddar, and Swiss cheese.
ky2here says
I'll steal this one from a friend. Soak them in coconut water - add almond paste, grated ginger and serve with fresh fruit.
Janna Johnson says
I would use hummus!
Thanks! Janna JOhnson [email protected] Janna johnson on GFC
liz l says
just plain peanut butter with apples
rebecca shockley says
I would add them to a Chef salad, I like mine crunchy, so I will try this!!!
Rosey says
I'm thinking a spicy pesto or a green mustard would be great. I also would not be adverse to a Jalepeno and mustard bake for the top of it.
jules m. says
hummus and olives
Kristy Thiel says
I'd eat them with some cheese and sausage!
lilshuga2001 says
adding some nuitella 😉 YUM!
Rebecca Moore says
I'm thinking baked chicken with this instead of bread crumbs??? and add some spices (like all spice ? in the mix)
Candie L says
I actually like rice cakes as they are. they would make a great snack at work. thank you
Jana Gach says
I would drizzle with caramel and chocolate...yum 🙂
Abigail James says
I would add Paprika
Erin Collins says
Cinnamon
David Wesley says
I would add cumin and chili powder to make them taco flavored.
Deisa Nolte says
I would add a white yellow cheese mixture and make a ranch dip to dip them in.
jean says
sprinkle with cinnamon
Dereishia says
I would dip them in a garlic hummus spread. That would be very tasty!
E. Gladstone says
I have actually turned rice cakes into little pizzas with marinara sauce, cheese, and pepperoni, and some parmesan on them. My husband and kids loved them.
Hilda Humphries says
I would turn the rice cakes into a bacon, lettuce, tomoato sandwich. Yummm 🙂
Vikki Billings says
I would add colby cheese and avocado.
James says
I like double dipping them in caramel and peanut butter. That makes them taste good to me.
Beverly Metcalf says
I like mine spread with peanut butter and strawberry jelly. Thanks for this contest.
Jen says
I would carmelize roasted almonds on it. It makes them extra sweet.
meme says
I would put a slice tomato on it and melt a piece of cheese on top