Pesto Zucchini Bites

Pesto Zucchini Bites

Today's mini recipe is great for those "Empty The Fridge" nights when you only have one squash and a handful of basil and you need to feed five people.  It reminds me of that old show with Gordon Elliott, Door Knock Dinners, where he would show up at someone's front door with a chef in tow and offer to have him make a gourmet dinner with whatever he could find in the fridge.

In any case, these little rounds can serve as an appetizer or a side dish, and they're cute so they also serve to fool your children into thinking they're eating something fun instead of something healthy (not that your children would EVER turn their noses up at vegetables!).

I sliced a small zucchini and a small yellow squash and baked them on a cookie sheet with a little oil and salt at 375 degrees for about 10 minutes (give or take).  My homemade dairy-free pesto recipe is here, and I just added a few quartered olives for fun.  Eat these with your fingers -- the squash gets very soft and the toppings will fall off in a very ungraceful way if you try to use a fork.  You might also like to use grape tomato halves on top, or even cheese, if you're eating that.  I can also see pine nuts for crunch, or even a raisin on top for a sweet taste.  What would YOU top your zucchini bites with??

Shared with Pennywise Platter at The Nourishing Gourmet and Wellness Weekend at Diet, Dessert and Dogs and Freaky Friday at Real Food Freaks and Fresh Bites Friday at Real Food Whole Health and Fight Back Friday at Food Renegade and Gallery of Favorites at Premeditated Leftovers.