I Took Zucchini… and Then Poured a Hot Garlic Ginger Sauce O

• celkový čas: 20 minutes

Ingredience

These Asian Garlic Zucchini Rings are oven-baked till ultra crispy, then drenched in a sizzling garlic-ginger sauce that hits salty, spicy, and savory all at once. The kind of sauce that soaks into every crunchy edge and makes a vegetable feel wildly indulgent.

It’s crunchy.

It’s glossy.

It’s why is this better than takeout?

Serve it as an appetizer, a side, or eat it straight off the tray while the sauce is still bubbling (highly recommended).

Pro tip: don’t skip the sauce. That’s the whole personality. 🔥🥢

RECIPE:

2 large zucchinis, cored in the center and sliced into thin rings

1 cup corn starch

3 egg whites

1 cup seasoned breadcrumbs

Oil

For the Garlic Ginger Sauce:

3 tbsp. Avocado oil

1 tbsp. Sesame oil

1 tbsp. Soy sauce

6-7 @kosher_taste peeled garlic cloves, diced small

1 ginger knob grated (about 2 tsp.)

1 tbsp. Smoked paprika

Chopped fresh parsley

Pinch of chili pepper

Salt and pepper to taste

2 tsp. Sugar (optional)

Coat your zucchini rings first in the starch, then the egg whites and then the breadcrumbs.

Pokyny

Place the coated slices on a parchment lined baking sheet that has been sprayed or greased with oil well. Spray the tops and then bake.

Bake on 400F for 20 minutes

While the zucchini is cooking make the sauce.

Add the oils to a pan, when oil is hot add the garlic, grated ginger and all the spices and fresh herb. Mix together and finish off with a little soy sauce and sugar.

Pour over the hot zucchini rings and eat.