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- Preparing Time: 37 minutes
- Total Time: -
- Served Person: 4
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1 cup chopped pecans
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 cup shredded coconut
- 1 tablespoon ground black pepper
- 1 tablespoon dried minced onion
- 1 tablespoon buttermilk
- 1 tablespoon ground coriander
- 1 cup tomato sauce
- 1 avocado, halved and pitted
- 3 tablespoons grapeseed oil
- 4 egg whites
- 1 tablespoon hot sauce (such as louisiana®)
- marinara dipping sauce:
- 1 red bell pepper, seeded and quartered
- zucchini chips:
- 1 tablespoon italian dressing
- 1 sleeve buttery round crackers (such as ritz®)
- 1 1/2 tablespoons smoked paprika
- 2 zucchini, very thinly sliced
- Carbohydrate 48.3
- Cholesterol < 1
- Fat 52.8
- Protein 12.8
- Sodium 2040
- Calories 684 calories;
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.
