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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings 6, Calories 212, Fat 8.3g, Carbohydrates 29g, Protein 6.3g, Cholesterol 1mg, Sodium 173mg, Fiber 3.1g, Sugars 3.7g, WW Points 6
Never toasted quinoa flour? It’s really simple but completely optional. I do it because I love the nutty and less earthy taste that it brings out. All you need to do is line a baking sheet with parchment paper and spread the flour out to about 1/4 inch deep. (I do a box at a time.) Bake on 220 degrees for 2 1/2 hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.
1 large zucchini, sliced into ¼ inch thick rounds
2/3 cup almond milk (or milk of choice)
1 tablespoon lemon juice
½ cup toasted Quinoa Flour (see note)
¾ cup Quinoa Flakes
½ cup crumbled rice crackers OR panko breadrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon fresh cracked black pepper
Olive oil spray
1/3 cup tofu mayo or Greek Yogurt
1 – 3 teaspoons Siracha (to taste)
1 tablespoon fresh lime juice
3 cloves minced garlic
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 DAPHNE
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