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Friday, October 30, 2015

ZUCCHINI CRACKER-JACK SNACKS




 ZUCCHINI CRACKER-JACK SNACKS
These are most unusual and very moreish!  You can use them for dipping or for spreads.  You can serve them with ketchup, mayonnaise or sour cream to dip into.  I like to eat them plain. You can cook them less for a softer result, however, I like them as crispy as possible.  You have to try these!  The Jalapeno idea is something I got from Peggy Hardaway. It's not difficult to be inspired by Peggy.  The next day, my husband warms them up in the pan to crisp them again.  I find they are delicious spread with my healthy butter - see Helpful Hints below.

2/3  cup Gluten-Free Bake Mix 2, (150 mL)
2 oz grated Parmesan cheese (60 g)
  (the kind in a can)
1 tsp dried oregano (5 mL)
1/2  tsp dried basil (2 mL)
1/2  tsp black pepper (2 mL)
1/4  tsp salt (1 mL)
2 large eggs
1 tsp crushed garlic (5 mL)
  (bottled kind)
8 oz grated zucchini (250 g)
  (about 11/4  cups (300 mL)
1 small onion, peeled and grated (3 oz; 90 g)
1 cup grated Monterey Jack cheese (250 mL)
Canned jalapenos (or fresh) for the center of some of them


Preheat oven to 400°F (200°C).  Grease a cookie sheet and place a piece of parchment paper down (the greased side helps the parchment adhere to the cookie sheet).

In medium bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, oregano, basil, pepper and salt.

In small bowl, whisk eggs and garlic with a fork.  Add to dry ingredients and combine well.

Squeeze as much moisture as possible out of the grated zucchini and onion with your hands.  (I use a food processor to grate my vegetables)  Add to egg mixture; stir well to combine.  Stir in the grated Monterey Jack cheese.

Form tablespoonfuls of zucchini mixture and place on parchment paper.  Form flat ovals, spaced about 1-inch (2.5 cm) apart. Place a piece of jalapeno in the center of some of them. Bake 10 minutes, flip them and bake another 10 minutes, or until golden on both sides.  Leave in the oven until the oven is cool for the crispiest, cracker-like snack results.  However, they are great without drying them out further; I actually think I prefer them without making them too dry. As they cool they get crispier even without drying them out further – just not as crispy as they would be.  I love them spread with my Healthy Butter (spreadable) - CLICK for the recipe.

Yield:  6 servings (makes 36)
1 serving (6 each)
210.8 calories
13.4 g protein
14.6 g fat
0.6 g fiber


5.4 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

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