I love finger foods and so it was a real delight coming up with ideas for appetizers for our holiday family dinner.
In a world where your eyes sometimes see more than your stomach can handle, a way to slide in something healthy might be in the foods people will pick at the most; finger foods!
This is where you can add the so-called "rabbit food" or lean proteins and mask it into something unbelievably delicious. That's what I did this holiday season. I made zucchini chips, stuffed mushrooms and buffalo shrimp as our appetizers and the idea was a success among all who were there. In this post, I'd like to share with you my recipe for zucchini chips.
1. Raw Zucchini
2. Panko or bread crumbs
3. Parmesan Cheese
4. Garlic Powder
6. Olive Oil Spray
1. Pre-heat oven at 375 degrees.
2. Use oil spray to grease oven pan so that chips do not stick to pan. Not a bad idea to line pan with aluminum and oil the aluminum.
3. Slice zucchini like you would a cucumber.
4. In one plate, mix Parmesan cheese and garlic.
5. In another plate, pour out Panko.
6. Pour milk into a bowl.
7. Take each zucchini slice, dip it into the milk, then the Parmesan mix, then Panko and place in baking pan. Once all zucchini slices have been dipped and battered, place in oven and let bake for about 20 minutes or so.
8. Serve hot or cold. Pairs great with white wine.