Greek Artichoke Zucchini Appetizers Gluten/Wheat Free
I modified this recipe from The Pampered Chef recipe book, gluten/wheat free. Planning to make these very soon! I have all the ingredients in my pantry and frig!
Ingredients
  • 2in Medium zucchiniabout 1 ½ “diameter
  • 2oz fresh Parmesan cheese1 / 2 cup
  • in *Instead of using crackers for this recipe I’m using Ian’s Gluten/Wheat Free PankoI buy it at Whole Foods and keep it stockedmy pantry
  • 1oz Can (14quartered artichoke hearts in waterwell drained or buy them frozen)
  • 1 / 4 Small red bell pepper
  • 1 / 3cup Greek Yogurt
  • Spices: . Order the Greek Rub and any of the kitchen tools on my website too at http://www.GlutenFreeLadyChef.com )I use my own since Pampered Chef spices are not gluten/wheat free
  • 1 / 4tsp dried Oreganowe have this dried from our garden
  • 1 / 4tsp garlic powder
  • 1 / 4tsp mint fresh or driedwe have tons of this growing in our garden
  • Zest 1 / 2 Lemon
  • 1 Garlic Clove
Instructions
  1. Preheat oven to 425
  2. Slice Zucchini and place the slices on the Rectangle Bar Stone. Set aside
  3. Grate Parmesan using Microplane Adjustable Grater and place in small batter bowl
  4. Using Manual Food Chopper finely chop artichokes and bell pepper; place in batter bowl and Parmesan
  5. Add yogurt, garlic pressed with Garlic Press, and spices and blend well.
  6. Using Small scoop place about 1 scoop of topping onto each zucchini round. Sprinkle evenly with Gluten/Wheat free Ian Panko crumbs.
  7. Bake 14 – 16 minutes or until crumbs are golden brown. Remove stone from oven to stackable cooking rack. Serve with Mini-Serving Spatula.
Recipe Notes

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