Description
Flaky, golden, and filled with a savory mix of zucchini and oats, these Oatmeal and Zucchini Twists are a quick and easy snack, brunch addition, or party appetizer.
Ingredients
- Puff Pastry Sheets: 1 sheet, thawed
- Zucchini: 1 cup, finely grated and squeezed
- Rolled Oats: 1/2 cup
- Egg: 1 large
- Parmesan Cheese: 1/4 cup, finely grated
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Garlic Powder: 1/2 teaspoon
- Milk or Water: 1 tablespoon (optional, to loosen the filling)
- Extra Oats (for topping): 1 tablespoon
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, mix grated zucchini (squeezed dry), oats, Parmesan, salt, pepper, and garlic powder. Add a bit of milk or water if needed.
- Prepare Your Cooking Vessel: Roll out the puff pastry and cut into 1-inch by 6–8-inch strips.
- Assemble the Dish: Spread zucchini mixture on each strip. Twist or fold gently and place on baking sheet.
- Cook to Perfection: Beat the egg and brush over twists. Sprinkle with extra oats. Bake 15–18 minutes until golden brown.
- Finishing Touches: Cool slightly before serving for the best texture.
- Serve and Enjoy: Serve warm with dip, as a side, or on a brunch board.
Notes
- Squeeze zucchini well to avoid soggy pastry.
- Try with other herbs or cheeses for variety.
- Store leftovers in fridge and reheat in oven to crisp back up.
Nutrition
- Serving Size: 1 twist
- Calories: 190
- Sugar: 1g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg