Baked Zucchini Bites With Roasted Chipotle Sauce

Is there anything quite like a crispy, breaded, zucchini? I love making these as a simple appetizer or side dish. They’re easy, quick and so good!

Here is my recipe for the dipping sauce! For this, I like to omit the white wine vinegar to make it extra creamy! My sauce is a little pink here because I used a hot red pepper instead of a poblano like the recipe calls for–but you can do either!

Feel free to sub in your favorite sauce here instead–marinara, ranch, or whichever your go-to might be. I just love this sauce because it packs a hint of heat which complements the gentleness of the zucchini quite well.

Ingredients
1 zucchini
1 cup gluten free flour
1 cup gluten free breadcrumbs (you may need to add more depending on how heavy your dips are)
2 eggs, beaten
1/4 tsp pepper
1/3 tsp salt
1/4 tsp onion salt
1/4 tsp oregano
pinch of hot pepper flakes
drizzle of olive oil
pinch of flakey sea salt
optional: green onions for garnish

Preheat the oven to 400.

Line a baking sheet with parchment and place a baking rack on top.

In three small separate bowls, place the gluten free flour, breadcrumbs and eggs (each should have its own bowl).

Mix all the spices, salt and pepper into the breadcrumbs–whisking to combine.

Slice the zucchini into medium thin slices–how you slice them is going to be up to your preference on how thick/thin you like your bites, I like mine around 1/4 inch thick.

Once sliced, begin your dipping method! First dip each zucchini round into the egg, making sure to evenly coat it on both sides. Then follow with the flour–evenly coating on each side. Then back into the egg wash, before finally ending in the breadcrumbs. This “double” layer will give extra crunch and texture to your zucchini bites, so don’t skip this step! Once evenly coated with breadcrumbs, place each round on the baking rack.

Repeat until all the zucchini are coated and on the baking rack.

Sprinkle with a little extra flakey sea salt and drizzle ever-so lightly with olive oil.

Bake at 400 for about 20 minutes on the top rack of the oven, or until they become nice and golden brown! (If you have thinner slices, these will cook faster so just watch them closely).

Enjoy!