Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, April 11, 2012

Make a Meal out of Appetizers


Want to have a dinner party without tons of work? So did I! Some appetizers homemade and some simply store-bought and plated--I was able to do about 20 minutes of cooking, and enjoy hours of relaxed conversation with one of my favorite dinner guest. The key is to have a mix of breads/starch, vegetables, meats and cheeses. Hearty enough for a meal, but healthy enough to nibble while you chat. Here's what was served:
  • Zucchini Oven "Fries" with Spicy Garlic Aioli (see recipe below)
  • Prosciutto-Wrapped Asparagus Spears (simply blanch the spears, wrap them, and stick toothpicks)
  • Grandaisy Bakery Sesamo bread with brie cheese, olive oil and vinegar for dipping
  • Delicious red wine (courtesy of my generous guest)

Zucchini Oven “Fries” with Spicy Garlic Aioli

For the Zucchini Fries
2 Medium Zucchinis
1 egg, beaten
¼ cup whole wheat breadcrumbs
¼ cup grated Parmesan cheese, divided
2 tsp dried basil
½ tsp salt
½ tsp black pepper

For the Aioli
1 Tbs mayonnaise
¼ cup Greek yogurt (I use Fage 0%)
1-2 garlic cloves, roasted and mashed
1 Tbs Sriracha sauce
Salt and pepper to taste

Directions
  1. Preheat oven to 425F. Prepare baking sheet with parchment paper. 
  2. Slice zucchini in half lengthwise, then into ¼” diameter spears.
  3. Beat egg in a bowl. In a separate bowl, combine breadcrumbs, 2 Tbs Parmesan, basil, salt and pepper in bowl.
  4. Coat each zucchini spear first in egg, then breadcrumb mixture. Place on prepared baking sheet. Once all spears coated, bake for about 20-25 minutes, turning halfway through.
  5. While zucchini is baking, prepare Aioli by combining all ingredients in bowl. Transfer to small dish for dipping.
  6. Remove zucchini from oven, sprinkle with remaining 2 Tbs grated Parmesan and serve with Aioli.

 

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