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!
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
1ozCan (14quartered artichoke hearts in waterwell drained or buy them frozen)
1 / 4Small red bell pepper
1 / 3cupGreek 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 / 4tspdried Oreganowe have this dried from our garden
1 / 4tspgarlic powder
1 / 4tspmint fresh or driedwe have tons of this growing in our garden
Zest 1 / 2 Lemon
1Garlic Clove
Instructions
Preheat oven to 425
Slice Zucchini and place the slices on the Rectangle Bar Stone. Set aside
Grate Parmesan using Microplane Adjustable Grater and place in small batter bowl
Using Manual Food Chopper finely chop artichokes and bell pepper; place in batter bowl and Parmesan
Add yogurt, garlic pressed with Garlic Press, and spices and blend well.
Using Small scoop place about 1 scoop of topping onto each zucchini round. Sprinkle evenly with Gluten/Wheat free Ian Panko crumbs.
Bake 14 – 16 minutes or until crumbs are golden brown. Remove stone from oven to stackable cooking rack. Serve with Mini-Serving Spatula.