Saturday, May 12, 2012

Zucchini Appetizers and Snacks

What do you do with all those Zukes?   
More fantastic Harvest Recipes and perfect appetizers for a Saturday night get-together or Mother's Day Brunch! 

Parmesan Zucchini Rounds

1 oz Parmesan, freshly grated (I used the smallest holed side of a box grater)
¼ cup seasoned bread crumbs
1/8 teaspoon black pepper
¼ teaspoon garlic powder
2 egg whites
2 ½ cups zucchini rounds, sliced about 1/4” thick (this was about 2 small zucchini)

1.    Preheat oven to 425. Line two baking sheets with aluminum foil and place a wire baking rack on top (I used two metal cooling racks).Lightly mist the racks with cooking spray.
2.    Combine the Parmesan, bread crumbs, pepper and garlic powder in a shallow dish and mix together.
3.    In a small bowl, beat the two egg whites. Dip each zucchini round in the egg whites to coat both sides and then press each side of the round into the bread crumb/Parmesan mixture. Place the coated round on the wire rack on the baking sheet. Repeat with remaining zucchini rounds.
4.    Bake for 30-35 minutes until the Parmesan and bread crumb coating is browned and crisp. Serve immediately.

Zucchini Squares

3 cups shredded zucchini
1 cups Bisquick Heart Smart Baking Mix
½ cup finely chopped onion
¼ teaspoon oregano
¼ teaspoon black pepper
½ teaspoon salt
dash of garlic powder
2 tablespoon parsley, finely chopped
½ cup grated Parmesan cheese
¼ cup vegetable oil
4 eggs, lightly beaten

1.    Preheat the oven to 350. Lightly mist a 9 x 13 baking dish with cooking spray.
2.    In a large bowl, stir together all listed ingredients until combined. Pour ingredients into the prepared baking dish and spread.
3.    Bake for 30 minutes or until lightly browned. Cut into 12 squares.

1 comment:

  1. Thanks so much for linking up with Zillions of Zucchini! :)


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