COCONUT PECAN-CRUSTED ZUCCHINI CHIPS WITH A SPICY AVOCADO MARINARA SAUCE
This is a delicious blend of spicy and sweet that will please the palate while also pleasing your waistline (and your wife).
Provided by chefpaulie
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 37m
Yield 4
Number Of Ingredients 20
Steps:
- Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.
- Pour avocado mixture into a saucepan set over medium heat. Stir in tomato sauce, 1 tablespoon at a time, until dipping sauce reaches desired consistency. Cook until thickened and heated through, 5 to 10 minutes.
- Whisk egg whites, buttermilk, and Italian dressing together in a bowl.
- Combine crackers, pecans, coconut, paprika, chili powder, coriander, black pepper, dried onion, salt, cumin, and garlic powder in a food processor; pulse into fine crumbs. Pour into a shallow bowl.
- Dip zucchini slices in the egg mixture; coat each side with cracker mixture.
- Heat grapeseed oil in a deep skillet over medium-high heat. Cook breaded zucchini slices in batches until golden brown, 1 to 3 minutes per side. Serve with the tomato dipping sauce alongside.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 48.3 g, Cholesterol 0.2 mg, Fat 52.8 g, Fiber 13.6 g, Protein 12.8 g, SaturatedFat 10.5 g, Sodium 2039.8 mg, Sugar 16.3 g
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