Coconut Pecan-Crusted Zucchini Chips With A Spicy Avocado Marinara Sauce Recipe

Name: Coconut Pecan-Crusted Zucchini Chips With A Spicy Avocado Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinara Dipping Sauce:; 1 avocado, halved and pitted; 1 red bell pepper, seeded and quartered; 1 tablespoon hot sauce (such as Louisiana(R)); 1 cup tomato sauce; Zucchini chips:; 4 egg whites; 1 tablespoon buttermilk; 1 tablespoon Italian dressing; 1 sleeve buttery round crackers (such as Ritz(R)); 1 cup chopped pecans; 1 cup shredded coconut; 1 1/2 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 1/2 teaspoons ground cumin; 1 1/2 teaspoons garlic powder; 2 zucchini, very thinly sliced; 3 tablespoons grapeseed oil

Servings: persons

Marinara Dipping Sauce:
1 avocado, halved and pitted
1 red bell pepper, seeded and quartered
1 tablespoon hot sauce (such as Louisiana(R))
1 cup tomato sauce
Zucchini chips:
4 egg whites
1 tablespoon buttermilk
1 tablespoon Italian dressing
1 sleeve buttery round crackers (such as Ritz(R))
1 cup chopped pecans
1 cup shredded coconut
1 1/2 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 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
2 zucchini, very thinly sliced
3 tablespoons grapeseed oil

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.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Marinara Dipping Sauce:, 1 avocado, halved and pitted, 1 red bell pepper, seeded and quartered, 1 tablespoon hot sauce (such as Louisiana(R)), and more.

Yes, Coconut Pecan-Crusted Zucchini Chips With A Spicy Avocado Marinara Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Pecan-Crusted Zucchini Chips With A Spicy Avocado Marinara Sauce

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