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.

Nutriscore Rating: 53/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Using a mandoline slicer or a sharp knife, thinly slice the zucchini or eggplant lengthwise into strips about 1/8 inch thick.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Place the coated wheels on the prepared baking sheet, spacing them evenly apart. Drizzle with olive oil for added crispiness.

Step 9

Bake in the preheated oven for 18-20 minutes, or until the wheels are golden brown and crispy.

Step 10

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

Serving size	(956.5g)

Amount per serving	% Daily Value*
Calories	2135.0

Total Fat 132.9g	0%
Saturated Fat 61.5g	0%
Polyunsaturated Fat 6.3g
Cholesterol 494.4mg	0%
Sodium 6342.3mg	0%
Total Carbohydrate 151.4g	0%
Dietary Fiber 10.6g	0%
Total Sugars 25.1g
Protein 102.0g	0%

Vitamin D 53.8IU	0%
Calcium 1971.4mg	0%
Iron 10.7mg	0%
Potassium 1321.7mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 18.5%

Carbs: 27.4%