Roasted Ranch Zucchini Bites Food

RANCH ZUCCHINI FRIES

Steps:

• For the ranch seasoning: Mix together the parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Set aside.
• For the zucchini fries: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour with half of the ranch seasoning in a large re-sealable plastic bag. Put the eggs in another large plastic bag; put the breadcrumbs in a third large plastic bag.
• Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
• Make the ranch dressing: Whisk together the remaining ranch seasoning with the buttermilk, mayonnaise and vinegar. Serve with the Ranch Fries.

TOASTER OVEN ZUCCHINI PIZZA BITES

Steps:

• Preheat toaster oven to 450 degrees F. Line the baking tray with foil.
• Arrange the zucchini slices on the baking tray and toss with the olive oil and salt and pepper to taste. Bake until slightly tender, about 8 minutes.
• Remove from the toaster oven. Spoon a thin layer of barbecue sauce over each zucchini slice. Dividing evenly, top with the ham, pepper jack cheese, pineapple and bacon.
• Bake until the cheese is melted and the toppings are heated through, 9 to 10 minutes.

ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
• Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
• Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
• Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

ZUCCHINI AND ROASTED RED PEPPER BITES

Steps:

• Use mandoline slicer or knife to slice zucchini into 1/4-inch-thick slices. Place slices in small bowl. Add 1 tablespoon of the lemon juice; toss.
• In another small bowl, beat remaining 1 tablespoon lemon juice, the cream cheese, chives and salt with whisk until well blended.
• Arrange zucchini slices on large platter. Top each slice with generous teaspoon cream cheese mixture, a few red pepper slices and some crumbled feta cheese. Serve cold.

RANCH ZUCCHINI CHIPS

Steps:

• Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel.
• Preheat the oven to 220 degrees F (105 degrees C).
• Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat.
• Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, making sure none are overlapping.
• Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

ZUCCHINI BITES

Steps:

• Heat the oil in a large pan and sauté onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.
• Transfer mixture to a bowl to cool.
• Beat the eggs, cream and cheese together; season to taste.
• Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
• Grease and flour little muffin/bun tins. Spoon mixture into the holes.
• Bake at 180°C/350°F/Gas 4 for 15-20 minutes.

ROASTED RANCH ZUCCHINI BITES

Steps:

• Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
• Place all the ranch seasoning mix ingredients into a small bowl and whisk to combine.
• Slice your zucchini into 1/4-inch thick half moons. Transfer to the prepared baking sheet.
• Sprinkle with the ranch seasonings and toss well to evenly coat each piece.
• Arrange zucchini in a single layer, then lightly spray or spritz with your avocado oil. Avoid spraying too much oil as they'll become soggy.
• Bake for 8-10 minutes.
• Enjoy while hot alongside your Greek yogurt for dipping.
• ❤Rachel