Coconut Pecan-Crusted Zucchini Chips with a Spicy Avocado Marinara Sauce recipe

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Ingredients

1 avocado, halved and pitted
1 red bell pepper, seeded and quartered
1 tablespoon hot sauce (such as Louisiana®)
1 cup tomato sauce
4 egg whites
1 tablespoon buttermilk
1 tablespoon Italian dressing
1 sleeve buttery round crackers (such as Ritz®)
1 cup chopped pecans
1 cup shredded coconut
1 ½ tablespoons smoked paprika
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon dried minced onion
2 teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
2 zucchini, very thinly sliced
3 tablespoons grapeseed oil

Nutrition Info

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
servingSize: -
sodium: 2039.8 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine avocado, red bell pepper, and hot sauce in a blender, blend to a semi-chunky consistency.

  2. 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.

  3. Whisk egg whites, buttermilk, and Italian dressing together in a bowl.

  4. 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.

  5. Dip zucchini slices in the egg mixture, coat each side with cracker mixture.

  6. 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.

Recipe Yield

4 servings

Recipe Note

This is a delicious blend of spicy and sweet that will please the palate while also pleasing your waistline (and your wife).

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