Wheels of Steel
Transform your next appetizer spread with "Wheels of Steel," a crispy, cheesy delight that reimagines vegetables in the most delicious way. These bite-sized zucchini or eggplant rolls are stuffed with a creamy blend of cream cheese, mozzarella, Parmesan, and aromatic spices, then coated in a golden breadcrumb crust for the ultimate crunch. Perfectly baked to a light crisp, this recipe offers a nutritious twist on indulgent finger food. Whether you're hosting a dinner party or spicing up a weeknight meal, these veggie wheels pair beautifully with marinara sauce or your favorite dip. Ready in under an hour, "Wheels of Steel" is a crowd-pleaser that combines comfort food flavors with a healthy edge, all while being irresistibly Instagram-worthy. Keywords: crispy zucchini rolls, baked eggplant appetizers, cheesy stuffed vegetables, healthy party snacks, vegetarian finger food.
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Recipe Information
Ingredients
- 2 medium-sized zucchini or eggplant
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red chili flakes
- 1 large egg
- 1.5 cups breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Using a mandoline slicer or a sharp knife, thinly slice the zucchini or eggplant lengthwise into strips about 1/8 inch thick.
Lay the slices on a clean surface and lightly sprinkle them with salt. Let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
In a mixing bowl, combine the cream cheese, shredded mozzarella, 1/2 cup of grated Parmesan, garlic powder, Italian seasoning, and red chili flakes. Mix until smooth and well combined.
Place about 1 tablespoon of the cheese mixture at one end of each zucchini or eggplant slice. Roll it tightly into a small wheel, securing it with a toothpick if needed.
In a shallow bowl, beat the egg with a pinch of salt and pepper. In another bowl, combine the breadcrumbs and remaining 1/2 cup of grated Parmesan.
Dip each rolled vegetable wheel into the beaten egg, ensuring it is evenly coated, and then roll it in the breadcrumb mixture to coat all sides.
Place the coated wheels on the prepared baking sheet, spacing them evenly apart. Drizzle with olive oil for added crispiness.
Bake in the preheated oven for 18-20 minutes, or until the wheels are golden brown and crispy.
Remove from the oven and let them cool slightly before serving. Serve warm with marinara sauce or a creamy dip of your choice.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 6342 mg | 276% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 25.1 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1971 mg | 152% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
