Zucchini Puffs
 

Zucchini Puffs (Phase I)

2 medium zucchini
1/3 cup grated Parmesan cheese
1/3 cup mayonnaise - not Miracle Whip
1/2 teaspoon basil (you could also use garlic powder, lemon pepper, or other herbs/spices)

Slice zucchini into 1/4" rounds. In a small bowl, combine remaining ingredients. Spread each slice with a thin layer of mayonnaise mixture.
Broil for about 60 seconds or until tops are golden brown.
Makes 36.
Approximately 1/2 gram of carbohydrate each.

I had these today as part of lunch and absolutely LOVED :love: them! I almost felt guilty eating them because they taste like something that isn't OP. I halved the recipe and found it to be more than enough. I'm a huge fried zucchini fan so this is a bit of a lifesaver for me!

I made these with garlic instead of basil. They were so good. It reminded me of the fried zucchini my grandmother makes! A++++

I used garlic powder AND basil. Soooooooooo yummy!!!

Made this tonight for my co-workers...had to pass out the recipe to everybody. I used FOUR large zucchinis and doubled the recipe for the spread...there were about 5 pieces left, THAT'S IT!!! Since I posted the last time I've made these about 3 more times. It's one of my favorite recipes so far!!!

I spread the mixture on some tilapia fillets I had, omg, delicious!

Just a reminder that if you use regular mayonnaise this makes 6 servings, 3 if using reduced fat, sugar free mayo

Originally Posted by CyndiM:
Just a reminder that if you use regular mayonnaise this makes 6 servings, 3 if using reduced fat, sugar free mayo

I don't know why I never thought to look for sugar-free mayo (well, except that I only use it to make up dressings or THIS recipe, I guess). Got any brand names on RF SF mayo???

Do these keep well? I want to make these tonight and take some with lunch.

i love eggplants, do you think i can do the same with eggplants?!

Originally Posted by NurseKim112:
Do these keep well? I want to make these tonight and take some with lunch.

They're not AS good once they've cooled and they tend to get just a little soggy, but they still taste yummy. ;)

Originally Posted by bellaella:
i love eggplants, do you think i can do the same with eggplants?!

I haven't tried it, but I think it would work w/ any vegetable. Matter of fact, I think I'm going to bake some chicken breasts and then coat it w/ the mixture and use it as chicken parmesan. :)

These are fantastic! I had extra mayo mixture so I put some on turkey pepperoni slices and broiled right next to the zucchini and they turned out great too! Like little pizza bites.

Thanks for sharing this recipe ellis - these are FAB-U-LOUS!!!

Holy cow these are good! My husband (who hates zucchini) stole several of my plate.

By the way, I've used the mixture on chicken breasts and made chicken parmesan that way. Everybody loved it!!!