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Servings: 6

Weight Watcher Smart Points: 3

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Ready In: 40 Minutes


  • 2/3 cup almond milk (or milk)
  • 3 cloves minced garlic
  • 1 teaspoon garlic powder
  • 1/3 cup tofu mayo or Greek Yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon onion powder
  • ½ cup crumbled rice crackers OR panko breadrumbs
  • ½ teaspoon fresh cracked black pepper
  • ¾ cup Quinoa Flakes
  • ½ cup toasted Quinoa Flour (see note)
  • ½ teaspoon sea salt
  • 1 – 3 teaspoons Siracha (to taste)
  • 1 teaspoon smoked paprika
  • 1 large zucchini, sliced into ¼ inch thick rounds


  1. Preheat oven to 425
  2. Place a wire rack on top of a baking sheet.Combine almond milk and lemon juice and set aside.Place quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt and black pepper in a food processor
  3. Pulse until smooth.Dredge zucchini wedges in quinoa and cracker mixture
  4. (Only a little bit will stick) Dip in milk mixture and then recoat with the quinoa mixture
  5. Spray or brush with olive oil
  6. Place on wire rack and bake for 20 to 25 minutes, until golden brown
  7. If desired, serve with Sriracha Dipping SauceFor the dipping sauce: Combine all ingredients in a small bowl and mix until well combined
  8. Store in the refrigerator until chilled.

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