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 caloriescarbohydrate: 48.3 gcholesterol: 0.2 mgfat: 52.8 gfiber: 13.6 gprotein: 12.8 gsaturatedFat: 10.5 gservingSize: -sodium: 2039.8 mgsugar: 16.3 gtransFat: : -unsaturatedFat: : -
Directions Coconut Pecan-Crusted Zucchini Chips with a Spicy Avocado Marinara Sauce
Directions
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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.