Monday, December 10, 2012

Healthy Holiday Appetizers: Gluten-Free Zucchini Almond Bites

Gluten-Free Zucchini Almond Bites
I am determined to fight the battle of the bulge this year for the Holidays.  I'm also trying not to contribute to the bulge of others by serving healthy dishes this year for our Christmas Eve dinner.

Fried zucchini with tons of Ranch dressing has always been one of my favorite appetizers in restaurants.  This is a fresh, baked and gluten-free alternative.  The marinara sauce is a delicious and lower calorie alternative for the dipping sauce.  This is a super easy recipe and takes almost no time to prepare.

Gluten-Free Zucchini Almond Bites

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Gluten-Free Zucchini Almond Bites
  • 2 medium zucchini, cut into 1/4 inch slices
  • 1/2 cup egg whites or egg substitute
  • 1/2 lb. raw almond meal
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • olive oil cooking spray
  • 1 cup marinara sauce for dipping

  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl combine the almond meal, garlic powder, Italian seasoning, salt and pepper.  Whisk until combined.
  3. Pat the zucchini slices dry with a paper towel.  Dip them in the egg whites and then coat them in the almond meal.
  4. Place the coated slices on a cookie sheet and spray both sides well with cooking spray.
  5. Bake in the oven at 400 degrees for about 15 minutes, until browned on both sides.  Remove from heat and allow to cool for 5 minutes before serving.  Serve with warm marinara sauce.

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