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
One Pot Creamy Kale Pesto Pasta
Butternut Squash Vegetarian Lasagna
Vegetable Tofu Ricotta Lasagna
Sautéed Asparagus and Mushroom with Poached Eggs
Warmed Spiced Quinoa with Roasted Autumn Vegetables
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Shake and Bake Veggie Stacks
Ingredients
Fried Zucchini
- 2 zucchini small , Sliced in about ¾ 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) - ¾ cup panko breadcrumbs
(or can use gluten-free panko or almond flour) - ½ teaspoon garlic powder dried ground
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ cup parmesan cheese grated
- salt and pepper to taste
- oil for frying
Vegetable Medley
- 2 cups bell peppers
- 4 oz asparagus
ends removed and cut in half lengthwise - 1 clove garlic peeled and minced
- 1 tablespoon olive oil
- salt and pepper to taste
Veggie Stacks
- ½ cup mozzarella cheese
grated - ½ cup marinara sauce
Instructions
- 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.
Jen says
Perfect for busy times
Ken says
Anything with breading is okay in my book
Aoife.D says
Hi Bam, these look great and the colours are perfect for Christmas. My panties have been suitably unbundled, thanks for the idea!
Healthy World Cuisine says
Thanks for the gift of laughter. This is a very simple dish to prepare in advance and wishing you a safe and happy holiday. BAM
Jasline (Foodie Baker) says
Hi Bobbi! I wish I could see you do the Shaka Shaka dance, (got to learn from you so I can dance it myself!) Heehee. These veggie snacks look absolutely delicious and a great way to incorporate vegetables into party food!
Healthy World Cuisine says
Oh it is quite a sight to see and my teenagers always hope they have chosen not to have their friends over on the day that their mom is dancing in the kitchen. LOL
rsmacaalay says
Very vibrant colours, I am sure they taste awesome as well
Healthy World Cuisine says
Thanks Ray and Happy Monday. Wishing you very productive and happy week. Take care, BAM
Hannah (BitterSweet) says
Such a creative appetizer! Anything so colorful and with so many fresh vegetables has got to be a winner. I love your playful take on the oft overlooked party snacks.
Healthy World Cuisine says
Thank you Hannah. I know this appetizer is not completely vegan as it has cheese in this appetizer. However, it is just as delicious without the added cheese. Maybe you could substitute the cheese with a little nutritional yeast on a small amount of angel hair pasta tossed with good olive oil and herbs for the taste of the parmesan. Have a great weekend. BAM
createengwp says
You can never have too much fun with food. 😛
Healthy World Cuisine says
If you look on the positive side of life everything can be turned into a little fun. Even cooking, especially if you get your family and friends involved.
nancyc says
Those veggie stacks sound wonderful!
Healthy World Cuisine says
Thanks Nancy. Wishing you a very safe a happy holiday season. BAM
Lilly Sue says
These look so delicious! How do you do it Bam? 😀
Healthy World Cuisine says
Thank you Lilly for your kind comment. Wishing you a super weekend. Take care, BAM
Balvinder says
I love these easy to make zucchini stacks.
Healthy World Cuisine says
Thank you for stopping by and this one can be easily adapted to make it gluten free by using almond flour instead of panko bread crumbs. Take care, BAM
Kristi @ My San Francisco Kitchen says
Beautiful pictures, and beautiful veggie appetizer! Love it 🙂
Healthy World Cuisine says
Thank you Kristi! I know your procrastinating...about your final exams! Good luck and study hard.... Take care, BAM