Snacking is a favorite pastime of mine. While balanced meals throughout the day are extremely important, I couldn’t imagine getting through the day without snacks. Do you share the same sentiments? It can get tricky when it comes to maintaining a healthy snacking “diet” during sporting games and events. These Jalapeno Zucchini Bites are the perfect nutritious finger food for all fans and perfect party starter.
Zucchini is both versatile and healthy, so its only right they are given the royal “spicy” treatment in this recipe. Roasted jalapeno peppers and ground green Hatch Chile peppers create a delicious spice that brings a flavorful depth to each bite. This recipe uses a no-carb faux flour mix that is a combination of finely ground almonds, oats and coconut. This simple mix has a pleasant flavor, seems to respond to baking powder, but will also bake firm without it. Like real flour, the final texture will vary proportionally to the amount of water used with this mix in any given recipe.
Dip these south of the border bite-size treats in Melissa’s Hatch Salsa for even a tastier kick! Made with authentic Hatch Chiles from the Mesilla Valley in New Mexico. Melissa’s Hatch Salsa adds wonderful flavor and moderate heat when used in a variety of recipes.
Jalapeno Zucchini Bites
Ingredients
Jalapeno Zucchini Bites
- 2/3 cup faux flour mix see recipe below
- 2 tablespoons Melissa's Green Hatch Chile Powder
- 2 ounces Parmesan cheese grated
- 1/2 tespoon black pepper
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon fresh garlic minced
- 8 ounces zucchini grated
- 3 ounces Melissa's Perfect Sweet Onion peeled and grated
- 1 cup Monterey Jack Cheese
- 1 package Melissa's Roasted Jalapenos sliced crosswise (for the center of each bite)
Faux Flour Mix
- 1-2/3 cups almond meal "flour"
- 3/4 cup oat "flour"
- 2 tablespoons fine-shredded coconut "flour"
Instructions
Jalapeno Zucchini Bites
- In medium bowl, combine FLOUR MIX, Parmesan cheese, pepper and salt. In small bowl, whisk eggs and garlic with a fork then add to the dry ingredients and combine well. Use a food processor to grate the zucchini and onion, the transfer to strainer and press out moisture as possible. Add to the egg mixture along with the grated cheese – combine thoroughly. Spoon batter into a mini-muffin tin, press a slice of roasted jalapeno in the center of each. Bake for 25 minutes at 350°.
Faux Flour Mix
- Place all the ingredients in an airtight container and shake well to combine. Keeps for one month at room temperature.
