CRUSTY PARMESAN HERB ZUCCHINI BITES
Make and share this Crusty Parmesan Herb Zucchini Bites recipe from Food.com.
Provided by Snoozlepip
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees. Lightly brush both sides of the zucchini with olive oil and place on a foil-lined baking sheet.
- Mix cheese and herbs together in a small bowl and sprinkle over the zucchini. Season with salt and pepper, to taste.
- Bake for 15 minutes and place under the broiler for the last 3-5 minutes, until cheese is crispy and browned.
SWEET LITTLE ZUCCHINI BITES
A packaged cake mix makes an easy base for this dump and stir recipe that is chucked full of goodies.
Provided by Debbwl
Categories < 30 Mins
Time 30m
Yield 48 mini muffins
Number Of Ingredients 6
Steps:
- Heat oven to 350°F Grease and flour mini muffin pans.
- In a large bowl dump in all ingredients and stir till everything is mixed together. Spoon into mini muffin pans.
- Bake for 15 to 20 minutes, or until theye bounce back when touched lightly with a finger.
Nutrition Facts : Calories 66.4, Fat 2.8, SaturatedFat 0.5, Sodium 62.5, Carbohydrate 9.9, Fiber 0.3, Sugar 1.1, Protein 1
HERBED ZUCCHINI
This recipe is easy to prepare and very tasty. I am not by a long shot a zucchini lover but I like it prepared this way.
Provided by Irmgard
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook the bacon until crisp.
- Drain the bacon, reserving 2 tablespoons of the drippings in the skillet.
- Crumble the bacon and set aside.
- Cook the chopped onion and celery in the bacon drippings until tender but not brown.
- Stir in the undrained tomatoes, parsley, sage, savory, oregano and pepper.
- Add the sliced zucchini.
- Bring the vegetable mixture to a boil; reduce the heat.
- Cover and cook about 10 minutes or until the zucchini is tender-crisp, stirring occasionally.
- Sprinkle with Parmesan cheese and crumbled bacon.
Nutrition Facts : Calories 178.5, Fat 12.9, SaturatedFat 4.9, Cholesterol 22.7, Sodium 415.1, Carbohydrate 9.1, Fiber 2.4, Sugar 4.6, Protein 8
HERBED ZUCCHINI SPIRALS
This recipe is from Gourmet magazine January 1990's "Finger Food Super Bowl Sunday Buffet" menu. I have not tried this yet, but I have lost a 10 year battle to keep all of my Gourmet back issues. I am posting the interesting recipes on Zaar.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a mandoline or similar slicing device, sut the zucchini lengthwise into 1/8 inch slices. Arrange the slices on a steamer rack, set over simmering water and steam them, covered, for 3 to 5 minutes, or until just tender. (The zucchini slices should be barely flexible enough to roll. They will soften more as they cool.).
- In a food processor puree the parsley, garlic, walnuts, 2 tbsp of the Parmesan cheese and salt to taste until the mixture is smooth. Arrange the zucchini slices on a work surface and dot each slice along its length with a heaping teaspoon of the puree. Smooth the puree to an even layer on each slice.
- Roll up each slice jelly- roll fashion and fasten the spirals with wooden picks.
- Arrange the spirals in a shallow baking dish, sprinkle with the remaining 1 teaspoons Parmesan cheese. ( You can make these several hours in advance to this point).
- Bake the spirals in the upper third of a preheated 425 F oven for 5 minutes or until the cheese is melted and the spirals are heated through.
Nutrition Facts : Calories 120.3, Fat 9.5, SaturatedFat 1.3, Cholesterol 2.2, Sodium 59.8, Carbohydrate 6.8, Fiber 2.6, Sugar 2.2, Protein 4.8
ZUCCHINI BITES
I don't remember where this recipe came from, but we've enjoyed it for years. I like to let the cheese get golden brown on top. Can be used as a side dish or appetizer. (cooking time may vary).
Provided by KyJo5096
Categories Free Of...
Time 19m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven broiler or toaster oven broiler.
- Arrange zucchini slices on cookie sheet.
- Spread each with a little soft margarine.
- Sprinkle with garlic powder, to taste.
- Top with shredded or sliced mozzarella.
- Place in broiler and broil until cheese is melted and bubbly.
Nutrition Facts : Calories 223, Fat 18.1, SaturatedFat 5.8, Cholesterol 22.4, Sodium 331.4, Carbohydrate 8.3, Fiber 2.3, Sugar 4, Protein 9
CHEESY ZUCCHINI BITES
My best friend and I are eating low carb. I had forgotten about these recipes that I got from a little book from Taste of Home. We had these today at work for a snack. They are very good and very easy!!
Provided by Leanna Lopez
Categories Lunch/Snacks
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini into 3/4 inches slices. Using a melon baller or small spoon, scoop out the insides and discard, leaving the bottom intact.
- Place zucchini on an ungreased baking sheet; spoon 1/2 teaspoon of crumbled blue cheese into each (I don't like blue cheese so I used Queso Fresco which is Mexican cheese yummy!).
- Combine the Parmesan cheese, basil and pepper; sprinkle half over the blue cheese. Top each with a tomato slice (I cut them in half and put on top).
- Sprinkle with remaining Parmesan mixture. Bake at 400 for 5-7 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 338.9, Fat 19.6, SaturatedFat 12.1, Cholesterol 49.1, Sodium 962.3, Carbohydrate 24.2, Fiber 7.3, Sugar 12.8, Protein 22.3
HERBED ZUCCHINI BITES
This is such a refreshing snack to serve when the summer heat hits hard. It is also a wonderful way to use up the zucchini in the garden that seems to quickly get out of control.
Provided by Chef Buggsy Mate
Categories Cheese
Time 20m
Yield 36 slices, 12 serving(s)
Number Of Ingredients 4
Steps:
- Pat zucchini slices dry with paper towels.
- Spread cheese over the tops of the zucchini slices.
- Sprinkle with the chopped olives and chives.
- Serve immediately.
Nutrition Facts : Calories 5.2, Fat 0.1, Sodium 8.8, Carbohydrate 1, Fiber 0.3, Sugar 0.5, Protein 0.3
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ZUCCHINI GARLIC AND HERB BITES - CUTS AND CRUMBLES
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Estimated Reading Time 5 mins
- Start by grating about 1 1/2 medium-sized zucchini using a box grater into a clean kitchen towel. Using the towel, squeeze as much water as possible out of the zucchini and measure out about 1 C of zucchini. (*See notes). Add to a large mixing bowl.
- Chop 2 Tbsp of fresh chives, 1 Tbsp parsley, 1 tsp basil and 1 tsp oregano and add to the zucchini and garlic.
- Add in 1 egg, 1/3 C breadcrumbs, 1/4 C asiago or parmesan cheese cheese and salt and pepper to taste. Mix well.
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4.5/5 (83)Total Time 45 minsCategory SnacksCalories 53 per serving
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle ½ tsp salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
- Then, using your hands, squeeze the grated zucchini to drain excess liquid (it doesn’t need to be fully dry) before adding it with the other ingredients.
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