Ok they're not that teeny. And they are definitely note weeny. But they are surely zucchini.
Christmas Eve is usually a big hullabaloo consisting of lots of family, wine, loud chatter, dinner, carols, more wine and too many cookies. That’s Minnesota style holidays on my side of the family. But this year, we were on the Arizona rotation where there isn’t really a Christmas Eve tradition. So we decided to spend it, just me and my other half.
I had a crazy desire to make gnocchi because I thought it would be fun to make together. But it takes foooor-evvvvvv-er. Well it takes a while for the potatoes to bake anyway. Knowing we had a long wait ahead of us before any dinner would manifest, I turned to my favorite taste-tester and said “What would you like to nosh on whilst we await this glorious.
Fabulous idea it was. I had only made these once before and did not use breadcrumbs because of a gluten allergy in the audience of eaters. Well not this time, so I loaded up on the panko and added a pinch of vegan cheese. Oh boy, these suckers are making into the regular rotation for potlucks and entertaining. Simple ingredients, easy to make, and beautifully scrumptious. Not to mention they made a wonderful stand-in for the Christmas tree we did not set up.
Teeny Weeny Zucchiini Bites
Cook time: 20 minutes
3 T. plain soy yogurt
3 T. veganaise
¼ tsp. onion powder
2/3 c. panko
2 T. nutritional yeast
½ tsp. garlic salt
1/3 c. Daiya cheese or other vegan cheese
Optional: bac’un bits, crushed red pepper
1-2 small/medium zucchini, sliced into ¼ inch thick rounds
Preheat oven to 400*F. Cover baking sheet with aluminum foil and coat with cooking spray.
In a small bowl, whisk together the yogurt, veganaise and onion powder. Set aside. In another bowl, combine the panko, nutritional yeast and garlic salt and stir until well combine. Have the cheese nearby in another bowl for prep.
Dip each zucchini round in the yogurt mixture followed by the panko mix. Cover completely with crunchy coating and place on the baking sheet. Place a little pinch of Daiya or cheese. Top with a few bac’un bits or a few flakes of crushed red pepper if desired.
Bake for about 20 minutes or until crispy brown.