On the hunt for homemade appetizer recipes? Zucchini nachos, Zucchini Fries and 7-Layer Greek Dip are great homemade appetizer recipes you should enjoy!
Zucchini Nachos
Ingredients
3 large zucchini, sliced into 1/2″ rounds
1 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. smoked paprika
kosher salt
Freshly ground black pepper
1 1/2 c. shredded cooked chicken
1 c. Shredded Monterey Jack
1/2 red onion, chopped
1 avocado, cubed
Pico de Gallo
pickled jalapeños
Directions
Preheat over to 4000 . place sliced zucchini on a large baking sheet in a single layer.
Toss with olive oil, cumin, chili powder and paprika then season with salt and pepper.
Bake until slightly tender. This should take about 5 minutes.
Keep zucchini rounds on the baking sheet and top it with shredded chicken, Monterey jack and red onion.
Bake until the cheese is gooey and the chicken is warm through for about 10 minutes.
Top the zucchini nachos with avocado, pico de gallo and pickled jalapenos.
Zucchini Fries
Ingredients
5 large zucchini, ends trimmed and cut into thick matchsticks
kosher salt
1 c. flour
2 large eggs, beaten
1/4 c. whole milk
2 c. panko breadcrumbs
1/2 c. freshly grated Parmesan, plus more for sprinkling
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Warm marinara, for dipping
Directions
Preheat oven to 4250 . season zucchini with salt and toss in the four in a shallow bowl or even a plate.
Whisk the eggs with milk in a small bowl.
Add Panko and Parmesan in another bowl. Dredge each piece into flour, egg (let the excess drip off), then Panko and transfer to a baking sheet.
Drizzle with olive oil, season with pepper and garnish with Parm.
Bake until tender golden. This will take about 18 to 20 minutes. Serve with marinara.
7-Layer Greek Dip
Ingredients
1 c. hummus
2 medium cucumbers, chopped
2 c. kalamata olives, pitted and halved
1 can artichoke hearts, chopped
2 c. Greek yogurt
Juice of 1 lemon
2 tbsp. chopped dill
1 pt. cherry tomatoes, halved
1 c. crumbled feta
1/4 c. Chopped flat-leaf parsley
Pita chips, for serving
Directions
Spread hummus evenly on the bottom of the serving dish. Top with an even layer of chopped cucumber.
Spread Kalamata olives on top.
Make yogurt sauce: combine yogurt, dill and lemon juice in a separate medium bowl.
Mix ingredients with spoon, spread the yogurt sauce over the olive layer.
Top with an even layer of cherry tomatoes, then top with crumbled feta. Sprinkle parsley on top.
Serve immediately with pita chips.