Zucchini & Kale Bites
Recipe: #26040
May 08, 2017
Categories: Walnut, Appetizers, Kale, Oven Bake Gluten-Free, Low Carbohydrate, Vegetarian, Zucchini, Kosher Dairy, more
"These canapes are full of nutrients that are serious brain food. Walnuts are rich in mood-boosting and nerve calming omega-3s."
Ingredients
Nutritional
- Serving Size: 1 (154.8 g)
- Calories 241.1
- Total Fat - 18 g
- Saturated Fat - 4.7 g
- Cholesterol - 19.6 mg
- Sodium - 345.2 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 1.7 g
- Sugars - 2.7 g
- Protein - 12.3 g
- Calcium - 334.8 mg
- Iron - 1.3 mg
- Vitamin C - 54 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400F.
Step 2
Combine the kale and walnuts in a food processor and process until smooth.
Step 3
In a large saucepan, steam the zucchini for 8-10 minutes, until it begins to soften but is still firm to the touch.
Step 4
Remove and place the zucchini cut side up on a baking sheet lined with parchment paper or aluminum foil.
Step 5
In a medium bowl, mix the mayo, half of the kale mixture, half of the cheese and 1 tablespoon of the parsley.
Step 6
Cover each half of zucchini with a thin layer of the mixture and top with remaining cheese.
Step 7
Drizzle lightly with olive oil, if using and bake for 20-25 minutes, until the cheese bubbles and starts to brown.
Step 8
Allow the zucchini boats to cool for a few minutes, then slice into 2 inch chunks and sprinkle with with remaining kale mixture and parsley.
Step 9
Serve warm or at room temperature.
Tips
No special items needed.