Healthy and tasty. They take a little time coating with the breadcrumb mixture, but a quick time baking.
4 medium zucchini
1 cup seasoned bread crumbs
1/2 cut Parmesan cheese (freshly grated)
Olive Oil
Salt and Pepper for seasoning
Slice the zucchini into even slices (thin for crispy and thicker for tender), toss in a bowl with olive oil. Make sure evenly coated. Sprinkle with salt and pepper, toss again. In another shallow bowl combine seasoned bread crumbs and Parmesan cheese. Dip and coat the zucchini slices with the dry ingredient mixture.
Place on baking sheet at 400 for 15 - 25 minutes. Can cook shorter or longer depending on how crispy you want them. Bread crumbs will turn golden brown
Remove onto platter and service with dipping sauces (marinara sauce, ranch dressing, vegetable dip). Or serve as a side dish. They are a healthy delicious low-carb way to get your vegetables.
Recipe Inspired by Diabetes Cookbook
BLT Bites
These are the perfect appetizer with full bacon and tomato flavor. I've made them a few times and they go quick.
16 to 20 cherry tomatoes
1 pound bacon, sliced and crumbled (small bits)
1/2 cup mayonnaise
1/3 cup chopped scallions (green onion)
3 tablespoons Parmesan cheese
Pinch salt and pepper
Cut a thin slice off the top of each tomato. Scoop out and discard pulp by using a metal 1/4 teaspoon to scoop. Turn the tomatoes over onto a paper towel to drain. In a small bowl, combine the rest of the ingredients and mix well. Spoon into each tomato. Store in refrigerator for 2-3 hours. Season with salt and pepper, serve cold.
A healthy and tasty low-carb appetizer.
Recipe Inspired by Diabetes Cookbook
Dill Dip in Pumpernickel Bread Bowl
This has been a family favorite of ours passed down from Mom. A creamy dill based dip with the unique flavor of Beau Monde spice. Fresh pumpernickel bread goes best. It is even good the next day.
1 Round Fresh Pumpernickel Bread
1 1/2 cup mayonnaise
1 1/2 cup sour cream
2 tablespoons dill weed
2 tablespoons Beau Monde
1 tablespoons dried onions
Mix all ingredients together. Refrigerate and set overnight in a covered bowl.
When ready to serve, carve out middle of round pumpernickel bread creating a bowl and slice middle pieces into bite sized wedges. Put dip in bread bowl.
Recipe Inspired by Mom/Nana
Spinach Parmesan Puffs
These are quick, easy and taste good.
1 (8-ounce) crescent dinner rolls
8 teaspoons Parmesan cheese
3 cups fresh spinach (chopped)
1 egg white
Preheat oven to 375. unroll crescent dough into 4 rectangle. Take a rectangle and sprinkle with 1 teaspoon parmesan cheese (can do more per your taste), do with all 4 rectangles. Then cover with spinach and sprinkle another teaspoon of Parmesan cheese. Roll tightly and pinch ends, cut into 6 slices, repeat with all rectangles. Brush with egg white bake 375 until golden brown, approximately 10 minutes.
Recipe Inspired by Recipe Book
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