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

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"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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37 m servings 684 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 684 calories; 52.8 g fat; 48.3 g carbohydrates; 12.8 g protein; < 1 mg cholesterol; 2040 mg sodium. Full nutrition

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