Crispy {Baked} Tortilla Chip Crusted Zucchini with Green Cashew Sauce

Crispy {Baked} Tortilla Chip Crusted Zucchini with Green Cashew Sauce
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Serves 3-4

1 pound zucchini (about 3 medium sized), long and slender in shape
1/2 teaspoon salt, divided
3/4 cup finely crushed Jackson’s Honest organic tortilla chips (Even though my chips were quite crushed at the bottom of the bag already, I gave them a spin in the food processor to get them very fine. This is important because they will stick better to the zucchini this way – too large and they fall off. If you don’t have a food processor, put your chips into a ziploc bag and use a rolling pin to finely crush them.)
1/2 cup almond flour/meal
1/4 teaspoon garlic powder (depending on how garlicky you like things)
1 large egg, beaten

Green Goddess Cashew Sauce:
½ cup raw cashews, soaked for at least 4 hours
Scant ½ cup water (plus additional water for soaking)
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon garlic powder
1 tablespoon chopped parsley
2 tablespoons chives
½ teaspoon sea salt


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Added 4 years ago by:
Rami Madi Rami Madi
     4,597 recipes
2 people cheffed this recipe
Sharon GormanRami Madi
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