I've got no time for chit-chat today {unless you're gonna tell me you just made me a fresh margarita, then we can talk}, but I wanted to make sure to squeeze in some festive "Cinco" action for you. So let's get right to it: On days like today your mind might say,"Vegetables." while your stomach yells, "CHIPS & GUAC!" But there's no need to choose one over the other when you make these Fiesta Zucchini Bites!
My amigos at Que Pasa Foods hooked me up with a giant box-o-goodness last week, and I've now probably eaten my weight in organic, stone-ground, whole grain tortilla chips. But you know how I hate to waste food, even when we're talking crumbs {which unfortunately there were a lot of thanks to less-than-gentle handling during shipping, I'm sure!}. So...
Fiesta Zucchini Bites it is!
These veggie bites are such a fun way to use up those bits at the end of a bag, and a very good excuse to celebrate Cinco-style any night of the week. Crushed blue, red, and yellow tortilla chips create a crunch exterior for tender zucchini. Just a bit of hot sauce and Mexican-style seasoning adds zesty flair to these baked bites.
Serve with a side of salsa or creamy avocado dip for a snack or side that'll make you want to bust out your sombrero!
Fiesta Zucchini Bites
2 eggs, beaten
½ teaspoon your favorite hot sauce
⅓ cup flour
1 teaspoon Mexican seasoning blend or taco seasoning {I used salt-free since the tortillas are salted}
1 ½ cups crushed tortilla chips, such as Que Pasa Tortilla Chips
2 large zucchini, cut into ½ inch thick rounds
1. Preheat oven to 400 degrees. Line a baking sheet with foil and set aside.
2. Set up your dredging station: Place flour in one bowl. Whisk eggs and hot sauce together in a second bowl. Toss seasoning mixed with crushed tortilla chips in a third bowl.
3. Toss zucchini rounds into flour to coat, then place in bowl with egg mixture and turn to cover each piece in egg completely. Finally, place in bowl with tortilla chips and seasoning and toss until coated, pressing lightly to adhere the chips to the wet zucchini pieces.
4. Remove carefully {I used a fork} and place on lined baking sheet, leaving about a ½ inch between each piece.
5. Bake for about 20 minutes or until the zucchini is fork-tender and the outside is crisp.
Serve with salsa, guacamole or your favorite dip.