Shake and Bake Veggie Stacks are a fun way to enjoy your vegetables with layers of bell peppers, asparagus and cheese sandwiched between a crispy zucchini.
Shake and Bake Veggie Stacks are a fabulous make ahead appetizer or fun side dish
Does the thought of holiday entertaining get your panties in a bundle? Don’t fret!
I have some simple appetizer ideas coming your way to keep even your fussiest guests happy this holiday season. Shake and Bake Veggie Stack Snacks are an appetizer that be prepared in advance of your gatherings, can be made to suite many difficult dietary needs, and has the wow factor. These little delicious treats are even wearing the holiday colors of red and green, a very happy accident indeed!
One delicious bite and you will see what I mean. The first bite starts with crispy crunch of the zucchini (courgette) and then there is the aromatic spice of the red sauce and they cheesy creamy center and then crisp and zesty vegetables that makes it feels like there is a whole party going on in your mouth.
These little Vegetarian gems are so easy to make
You start out by making a little egg bath and then throw your veggies in a bag with some seasoned breadcrumbs or almond flour and do the little Shaka Shaka Shaka dance. I am having fun already. You do all the prep work before your guest arrive and then just pop in the oven to bake. While your little Shake and Bake Veggie Stack Snacks are in the oven your can throw on your party clothes, put on a little Holiday music, and get the wine chilling.
What inspires you to get creative in your kitchen?
Do you obtain inspiration from looking at the fresh items in the markets? Do you look at our other talented foodie friends delicious websites get your creative juices flowing? I sure enjoy looking at all of your sites and reading your recipes, antics and kitchen trials and tribulations.
For us, it is our pantry and needing to make do with what we have in the refrigerator.
What other things get you in the mood to cook in your kitchen? How about watching food network TV? Needing to use up what you have in your refrigerator or pantry? Pin Interest food coma? Visiting a new city? Or maybe this creativity arises out of pure necessity because your teenage hungry boys are holding you hostage in the kitchen until you feed them?
Traveling inspires Recipe Creativity
Traveling and walking through the fresh wet markets are my two key modes for culinary inspiration. My past trips to Italy continue to inspire me. I was in the process of archiving some of my photos from my trip and looking over the beautiful country side scenes…
Then I passed over some pictures of the fresh vegetables in the Italian markets….
Suddenly, a beautiful idea for an appetizer Shake and Bake Veggie Stacks was born.
More Delicious Vegetarian Recipes
Shake and Bake Veggie Stacks
- 2 zucchini small , Sliced in about 3/4 inch thick
- Asian Eggplant
(Can use western style as well but they are larger is width)
- 1 egg
beaten (if egg allergy just spray zucchini with spray oil instead before flouring)
- 3/4 cup panko breadcrumbs
(or can use gluten-free panko or almond flour)
- 1/2 tsp garlic powder dried ground
- 1/2 tsp basil dried
- 1/2 tsp oregano dried
- 1/4 cup parmesan cheese grated
- salt and pepper to taste
- oil for frying
- 2 cups bell peppers
- 4 oz asparagus
ends removed and cut in half lengthwise
- 1 clove garlic peeled and minced
- 1 tbsp olive oil
- salt and pepper to taste
- 1/2 cup mozzarella cheese
- 1/2 cup marinara sauce
- Preheat oven to 350 degrees F or 176 degrees C.
- Dip zucchini and or eggplant slices in egg bath.
- Mix panko bread crumbs with garlic powder, basil, oregano, parmesan cheese and salt and pepper to taste in a plastic bag.
- Place the dipped zucchini in the bag with the bread crumb mixture and do a quick shake, shake, shake dance. (alternatively just dip the zucchini in the bread crumbs)
- Place a little olive oil in a pan and fry the zucchini for a couple of minutes on each side until golden brown and slightly tender. Remove zucchini from pan and place on a plate with a towel and set aside.
- In a separate pan, add a little olive oil and minced garlic and fry until aromatic. Add the chopped peppers and asparagus or any vegetables that you desire. Add a dash of basil and salt and pepper to taste and cook about 2 minutes until still crunchy but aromatic. Set aside.
- Assembly: On a greased cookie sheet, layer up the Shake and Bake Veggie Stack Snacks. First place one fried zucchini slice, then add about 1 tablespoon of spaghetti sauce, then add about 1 heaping tablespoon of cheese, top with sautéed peppers and asparagus and then top with a fried zucchini slice.
- Pour your self a glass of wine or a cup of hot cocoa, put on a little Holiday music, turn on the x-mas tree lights and get in the holiday mood as now you are just waiting for your guests to arrive. (You can do this step up to 1-2 hours in advance)
- When your guests arrive, pop your Shake and Bake Veggie Stack Snacks in the oven for about 10-15 minutes or just until the cheese is melting.
- Remove from oven and place Shake and Bake Veggie Stack Snacks on a serving dish, garnish with a little fresh basil and enjoy your effortless entertaining.