Crispy {Baked} Tortilla Chip Crusted Zucchini

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‘m so glad zucchini is getting its day in the spotlight thanks to the spiralizing trend. People who swore off this vegetable for years are now putting “zoodles” on their plate, a win for health and variety. I love them too, but truth be told, I fell in love with this humble vegetable quite some time ago. Dedicating half of the recipes in my cookbook, to zucchini and other varieties of slender summer squash, its versatility and blank canvas quality lends itself to many delicious dishes.

The beauty of such a chameleon is that new ideas for it never tire. And despite creating nearly 4o recipes for the book, these crispy, dip-happy Tortilla Chip Crusted Zucchini wedges are new to the show.

You’ve probably heard the term “root to stem” cooking, a way of eating the entire vegetable before throwing it away. These gorgeous rainbow chard stems into pickles or using carrot tops to make pesto are some of my favorite examples.

And then there’s “bottom of the bag” cooking, or at least that’s what I’m calling it. Definition: finding ways to capitalize on the crunchy, salty potential of tortilla chips.

When I got my hands on some of Jackson’s Honest new, coconut oil fried organic tortilla chips (YAY!), throwing any speck of them away was not an option. They’re the first of their kind, and I have to say, they taste different in the best of ways, almost buttery and super crisp. In talking with my partners there, these chips were a labor of love and development. Just 3 ingredients – organic non-GMO yellow Corn, organic non-GMO coconut oil, and sea salt.

In essence, you’re looking at real food from the garden meeting real food from the field. There was some crushing, dipping, rolling, and baking. An easy process, and quite fun to photograph, and definitely delicious.

When I made the breading with just tortilla chips, it wouldn’t quite stick. The addition of almond flour/meal was just the solution, helping the crushed corn stick to the egg wash.

And because nuts naturally turn brown as they roast, they give the zucchini even more of a golden brown finish.

I hesitate calling them fries, but they have the sturdiness to dunk….. right into some Green Goddess Cashew Sauce.

It’s nearly good enough to drink, and it’s delicious on zucchini noodles too!

Such a tasty way to feast on a summertime veggie, especially if you’re in that “what else can I do with zucchini” stage. These wedges are naturally gluten-free, and the dipping sauce is vegan. They’re crisp on the outside, with a soft pillowy bite. They’d make the perfect side dish to this Sticky Apricot Basil Chicken, that is if they aren’t all eaten hot off the pan.

Hope you’re taking time this weekend to soak up summer, and enjoy the bounty of your garden and the farmer’s market. I’m off to Chicago early next week, but I’ll be back just in time for the start of the Minnesota State Fair. Ferris wheel and pork chop on a stick, I’m coming for ya. xo

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

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

Preheat oven to 375 degrees. Cut the zucchini in half lengthwise, then cut each half in half horizontally. This will give you 4 pieces. Now cut each of the 4 pieces in half vertically to make spears, so that they look like pickle spears. (If your zucchini is larger, thus making your spears quite wide, you can cut them in half vertically once more at this point so that they are thinner.)

Toss the spears with 1/4 teaspoon salt and let sit in a colander while the oven preheats (about 15-20 minutes). Mix the tortilla chips, almond flour, garlic powder, and remaining 1/4 teaspoons salt in a shallow pan or bowl. Set aside.

Pat the zucchini dry, then dip in egg yolk to completely dunk, then remove with a fork and let excess drip off. Roll in the chip mixture, and press lightly with your hands around the zucchini to help it stick.

Lay each zucchini on baking sheet, without touching. Then bake for 18 minutes, until zucchini is beginning to brown. Turn oven to broil, and let broil for 2-3 minutes to brown the crust a little bit more. Remove from oven and serve hot.

Green Goddess Cashew Sauce (adapted from My New Roots)
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

Cover cashews with water and soak for at least 4 hours. Drain and rinse well. Add cashews to a food processor or blender. Add other ingredients and ¼ cup of water. Blend on high and add the remaining water in increments until the desired consistency is reached – not too thick, not too runny. Season to taste. Will last for 4 days in refrigerator.