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

COCONUT PECAN-CRUSTED ZUCCHINI CHIPS WITH A SPICY AVOCADO MARINARA SAUCE

Steps:

• 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.

GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY

Steps:

• Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
• In a small bowl, whisk eggs together.
• Preheat oven to 450ºF (230ºC).
• In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
• Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
• Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
• In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
• Serve with dipping sauce.
• Enjoy!

ZUCCHINI MARINARA

Steps:

• Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
• Place in 1-1/2 quart casserole.
• Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
• Simmer for 15 minutes, stirring occasionally.
• Spoon sauce over zucchini; mix well.
• Sprinkle cheese over sauce; cover.
• Bake at 325 degrees for 30 minutes.
• Bake, uncovered, for 5 minutes longer.

PARMESAN CRUSTED ZUCCHINI

Steps:

• Preheat oven to 400 degrees F.
• Cut zucchini into wedges, like you would steak cut fries.
• Beat egg with 1 tablespoon water.
• Mix parmesan cheese with herb seasoning.
• Dip zucchini into egg, then coat with cheese by pressing slices into mixture.
• Bake on well greased baking sheet for approximately 15 minutes, or until they reach desired browness. You can also turn them carefully to brown on both sides. I do not turn them when I make them.

PECAN-COCONUT CRUSTED TILAPIA

Steps:

• In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.