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Lynne's Zesty Zucchini Bites

Zucchini Bites

So this weeks Gameday post is going to lean on the healthier side than the past couple of weeks. I mean all of my teams are 0-2, which means I've been drinking too much beer, so I need some Gameday appetizers that will help balance out those beers. Remember when I told you my bridesmaids requested everyone fill out a recipe card for my shower? Well this recipe comes from there, see I told you it was a good idea and perfect for me. It's my friend, Ellen's moms recipe, and it hit the spot when we were taste testing it tonight. It got some mmm's and yums out of my buffalo wing loving husband, so thank you Ellen & Lynne!

2-3 small to medium zucchinis (approx 2 lbs)
2 tablespoons olive oil
1 teaspoon hot pepper flakes
salt and pepper
parmesan cheese, shaved or cut into thin slices
bite size bagel chips, I had a heck of a time finding these and you can tell by the picture mine weren't bite size but still worked well

Preheat oven to 400 degrees.

Slice zucchini into thin rounds, using a mandolin if possible, I love my mandolin. Spread sliced zucchini evenly onto an ungreased baking sheet, making sure they are not overlapping. Roast zucchini in the oven, checking and flipping approximately every 5 minutes. Cook for 15 to 20 minutes or until edges are browned and zucchini is cooked.

Once cooked, place zucchini into a bowl while still hot, adding olive oil, red pepper flakes, salt and pepper and stirring together. Refrigerate zucchini mixture for several hours, the more the better. Lynne recommended 12, I did about 8 because I was hungry. 

To assemble, place parmesan slice and zucchini on bagel chips. Enjoy!

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