Bang Bang Zucchini
Crunchy baked zucchini pieces are drizzled with bang bang sauce.
Ingredients
- 2 small zucchini, cut into bite-sized pieces (approximately 1-inch rectangles)
- 1 cup panko bread crumbs, Kikkoman brand preferred for even baking
- 2 large eggs, whisked
bang bang sauce
- 2 tbsp sweet chili sauce, I bought mine from Asian grocery stores
- 1-2 tsp hot sauce, I used sriracha
- 1/4 cup light/low fat mayonnaise
- 1 tbsp honey
Instructions
- Preheat oven to 400°F. Dip zucchini pieces in egg and then roll in panko a few times until fully coated and place on a baking sheet lined with parchment paper.
- Bake for about 15 minutes or until coating is a dark golden brown and crunchy.
- While zucchini is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished zucchini.
Notes
- Nutrition estimate includes light mayonnaise.
Serving: 0.5of recipes, Calories: 345kcal, Carbohydrates: 40.4g, Protein: 16g, Fat: 11.9g, Saturated Fat: 2.7g, Sodium: 571.4mg, Fiber: 1.3g, Sugar: 18.5g, NET CARBS: 39
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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