CRISPY BAKED COCONUT ZUCCHINI WITH MANGO-JALAPENO DIPPING SAUCE
Seriously nosh-worthy, these crispy baked zucchini chips are coated with coconut and Panko for a tropical twist. That irresistible mango dipping sauce seals the deal.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper.
- Place zucchini in a large bowl and sprinkle with the flour. Toss until all pieces are well-coated. Crack the egg into a bowl and add the water. Whisk with a fork until blended. Add the coconut, Panko, salt, and pepper to a third bowl and stir to combine.
- Working with 2-3 pieces at a time, dip each flour-coated zucchini coin into the egg then transfer to the coconut-Panko mixture, dredging until both sides are covered with the crumb mixture. Lay on the baking sheet and repeat until all pieces are covered.
- Drizzle with olive oil if desired - the results will be slightly crisper and more golden brown with a little oil. But I've skipped the olive oil in the past and the results are still delicious!
- Bake until golden brown and fork-tender, 12-15 minutes.
- While the zucchini is baking, make the Mango-Jalapeno Dipping Sauce. Add all sauce ingredients to a blender or food processor and puree until smooth. Add additional jalapeno pepper if desired. Any leftover sauce will keep in the refrigerator in an airtight container for 2-3 days.
- Transfer cooked zucchini to individual plates and spoon sauce into dipping bowls to serve alongside.
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Kibriya Khan
[email protected]This recipe is a great way to use up leftover zucchini. I had a few zucchinis that were starting to go bad, and this recipe was the perfect way to use them up.
Kiyah Spencer
[email protected]I would recommend using a different type of dipping sauce. The mango-jalapeño dipping sauce was a bit too sweet for my taste.
Otgoo Mishka
[email protected]This recipe was a bit too spicy for my taste, but I think it would be great for people who like spicy food.
Tyrianna Gray
[email protected]This was a delicious and healthy dish. The zucchini was cooked perfectly and the dipping sauce was flavorful. I will definitely be making this again.
awais shahzad
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the crispy zucchini and the dipping sauce.
Sitaram Lama
[email protected]I love the crispy texture of the zucchini and the sweet and spicy dipping sauce. This is a great appetizer or side dish.
chozang la
[email protected]This recipe was easy to follow and the results were delicious. The zucchini was crispy and the dipping sauce was flavorful. I would definitely recommend this recipe to others.
Dora Martinez
[email protected]The zucchini was a bit bland for my taste, but the dipping sauce was amazing. I would definitely try this recipe again with some different seasonings.
Amari Shepard
[email protected]This was a great way to use up some zucchini from my garden. The zucchini was crispy and flavorful, and the dipping sauce was delicious. I will definitely be making this again.
Aman Fatma
[email protected]I love the combination of flavors in this dish. The coconut and zucchini are a great pair, and the mango-jalapeño dipping sauce adds a nice kick. I would definitely recommend this recipe.
Hawlkar fernandez
[email protected]This coconut zucchini recipe is a winner! The zucchini was crispy and flavorful, and the mango-jalapeño dipping sauce was the perfect complement. I'll definitely be making this again.