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).
Ingredients
Marinara Dipping Sauce:
Zucchini chips:
Directions
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Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.
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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.
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Whisk egg whites, buttermilk, and Italian dressing together in a bowl.
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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.
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Dip zucchini slices in the egg mixture; coat each side with cracker mixture.
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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.