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Can veggies get any yummier with a healthy breading and fun dipping sauce?! These wedges are easy (i.e. no breading them one at a time) and a delicious way to get in some green veggies. The sauce seals the deal, so don’t skip it! These can be made in the oven, but are extra delicious in the airfryer. An awesome add on to any meal, or appetizer for a party. Can also be frozen and saved for later!

5 from 3 votes
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Zucchini Spears with Chipotle Sauce

Author Autumn @wholefoodfor7

Ingredients

Zucchini Wedges

  • 3 medium zucchini
  • 1 egg
  • 1/2 cup tapioca or arrowroot flour
  • 1/2 cup almond flour see notes for subsitute
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Chipotle Sauce

  • 1/2 cup mayo*
  • 1/8 teaspoon salt
  • 1/2 teaspoon chipotle chili powder*
  • 1 teaspoon paprika
  • 1/4 cup ketchup*

Instructions

  1. Cut off ends of zucchini and then cut into wedges. I do this by cutting it into half width-wise and then length-wise, then cutting each quarter created into 3 thick wedges. But you do you!

  2. Place all cut wedges into a bowl. Add tapioca flour and toss to coat.

  3. Crack and whisk an egg into a small bowl. Then add whisked egg to flour coated wedges and stir till all are coated.

  4. Sprinkle egg coated wedges with almond flour and spices, then gently stir one more time until all are coated.

  5. AIRFRYER - I had the best results cooking these in a single layer with parchment lining the bottom of the basket. I don't use parchment often in airfrying, but this prevented the batter from obnoxiously sticking to the basket. Airfry at 325 for 15 minutes, flipping halfway. You will probably need to do this in 2-3 batches.

  6. OVEN - These also work really well in the oven and it's a great way to do them all at once. Preheat oven to 425. Line a large baking sheet with parchment and place coated wedges in a single layer on the parchment. Cook for 30 minutes, flipping halfway.

  7. While wedges are cooking, combine all chipotle sauce ingredients in a small bow. Chill until ready to serve.

  8. Extra wedges can be frozen in a single layer (then stored in a sealed container) for 3+ months. Reheat in the airfryer at 350 for 5 minutes or until heated through. Or, reheat in the oven at 425 for 12 minutes or until heated through. Sauce is good in the fridge for 2-3 weeks.

Recipe Notes

SUBSTITUTIONS: Almond flour can be replaced with coconut flakes finely ground in a blender or food processor. Chipotle chili powder can be replace with regular chili powder for a milder sauce.

IF ON WHOLE30 - Make sure the mayo and ketchup you use in the sauce is compliant. I use my 5-minute Homemade Mayo recipe here or you can buy like Primal Kitchen brand. 

7 Comments

  1. 5 stars
    I have used this recipe and technique many times! This is my family’s favorite way to eat zucchini. Thank you!!

    Reply
  2. 5 stars
    I tried these in the oven, I’ve ordered an air fryer but it’s not here yet. They turned out better that I was expecting. Zucchini is pretty bland to me. But it tasted great and the chipotle sauce was a perfect companion. Thank you for this wonderful and easy recipe!

    Reply
    • I’m so happy this gave you a way you enjoyed zucchini! Thank you!

      Reply
  3. This has become one of my husband’s favorite foods. He asks for them nearly every week. I’ve used the same technique on onion slices for a tasty twist. I’ve also made eggplant this way, cutting eggplant into rounds, and serving it with a meaty tomato sauce. But, the zucchini wedge is our first love. I can’t keel enough of the Chipotle sauce around. Thank you for helping my family eat more vegetables and less grains!!

    Reply
    • So great and helpful to hear other ways you’ve used this recipe, thank you!

      Reply
  4. 5 stars
    These were a hit. Such an easy way to get more veggies into my kids!

    Reply
    • Wahoo, I love a kid veggie win – that’s awesome!

      Reply

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