Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce Recipe
1 medium ripe mango, peeled and pitted (about 1 cup fruit)
1 jalapeno pepper, roughly diced and seeds removed (you may want to start with less and add more until you reach your desired heat level)
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
YIELD 2-3 servings
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper.
Place zucchini in a large bowl and sprinkle with the flour. Toss until all pieces are well-coated. Crack the egg into a bowl and add the water. Whisk with a fork until blended. Add the coconut, Panko, salt, and pepper to a third bowl and stir to combine.
Working with 2-3 pieces at a time, dip each flour-coated zucchini coin into the egg then transfer to the coconut-Panko mixture, dredging until both sides are covered with the crumb mixture. Lay on the baking sheet and repeat until all pieces are covered.
Drizzle with olive oil if desired – the results will be slightly crisper and more golden brown with a little oil. But I’ve skipped the olive oil in the past and the results are still delicious!
Bake until golden brown and fork-tender, 12-15 minutes.
While the zucchini is baking, make the Mango-Jalapeno Dipping Sauce. Add all sauce ingredients to a blender or food processor and puree until smooth. Add additional jalapeno pepper if desired. Any leftover sauce will keep in the refrigerator in an airtight container for 2-3 days.
Transfer cooked zucchini to individual plates and spoon sauce into dipping bowls to serve alongside.