Best 3 Crispy Baked Coconut Zucchini With Mango Jalapeno Dipping Sauce Recipes
**Crispy Baked Coconut Zucchini with Mango Jalapeño Dipping Sauce: A Delightful Fusion of Flavors**
Get ready to embark on a culinary journey that combines the delightful flavors of coconut, zucchini, mango, and jalapeño in a symphony of taste. This crispy baked coconut zucchini recipe, accompanied by a tantalizing mango jalapeño dipping sauce, promises an explosion of flavors that will leave your taste buds dancing. Indulge in the crispy texture of coconut-coated zucchini slices, perfectly roasted in the oven until golden brown. Dip each delectable piece into the vibrant mango jalapeño sauce, where the sweetness of mango harmonizes with the spicy kick of jalapeño, creating a perfect balance. This recipe not only satisfies your taste buds but also offers a healthy and nutritious snack or side dish.
OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
CRISPY BAKED ZUCCHINI
The most amazing crispy baked zucchini with Parmesan cheese, panko breadcrumbs, and garlic. Ready in less than 20 minutes!
Provided by Kristen McCaffrey
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- In a large bowl, toss the zucchini with olive oil, salt, and pepper. Lay flat on a prepared baking sheet in a single layer. Use a second baking sheet if needed.
- In a small bowl, mix together the breadcrumbs, parmesan cheese, and Italian seasoning, Carefully sprinkle over the zucchini.
- Roast until tender, about 12-16 minutes depending on thickness. Zucchini should be tender and topping should be browned.
Nutrition Facts : ServingSize 3/4 cup, Calories 114 cal, Carbohydrate 11 g, Fat 6 g, Protein 6 g, Fiber 3 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 138 mg, Sugar 6 g
Tips:
- Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are large or have blemishes, as these may be bitter.
- Slice the zucchini evenly. This will help them cook evenly. If your zucchini are different sizes, slice them into different thicknesses so that they all cook in the same amount of time.
- Coat the zucchini in oil and seasoning. This will help them crisp up in the oven. You can use any type of oil you like, but olive oil or avocado oil are good choices. Season the zucchini with salt, pepper, and any other spices you like.
- Bake the zucchini at a high temperature. This will help them get crispy. Bake the zucchini at 425 degrees Fahrenheit for 15-20 minutes, or until they are tender and slightly browned.
- Serve the zucchini with your favorite dipping sauce. The mango-jalapeno dipping sauce is a great option, but you can also use ranch dressing, hummus, or any other dip you like.
Conclusion:
Crispy baked coconut zucchini with mango-jalapeno dipping sauce is a delicious and healthy snack or side dish. The zucchini is crispy and flavorful, and the dipping sauce adds a sweet and spicy kick. This recipe is easy to make and can be tailored to your own preferences. So next time you're looking for a healthy and tasty snack, give crispy baked coconut zucchini with mango-jalapeno dipping sauce a try!
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