Bacon-Wrapped Water Chestnuts (Rumaki)
Introduction
A healthier, updated take on the '70s party food classic. These are quick to prepare and easy on both your wallet and your waistline.
Ingredients
1 can whole water chestnuts, drained and rinsed
1 small zucchini (about 4 ounces)
3 slices Canadian bacon, sliced into 1/2-inch wide strips
1 tablespoon plus 1 teaspoon barbeque sauce
16 toothpicks
1 small zucchini (about 4 ounces)
3 slices Canadian bacon, sliced into 1/2-inch wide strips
1 tablespoon plus 1 teaspoon barbeque sauce
16 toothpicks
Directions
Preheat the oven to 375 degrees F.
Coat a baking sheet with cooking spray.
Using a vegetable peeler or mandoline, slice the zucchini lengthwise to create thin ribbons.
Create an assembly line for the ingredients: Line up the zucchini ribbons, Canadian bacon, barbeque sauce, and water chestnuts on your cutting board.
Lay a zucchini slice flat on your cutting board, then layer on a strip of Canadian bacon, spread on about 1/4 teaspoon barbecue sauce, and place the water chestnut at one end. Roll the zucchini and ham around the water chestnut, then secure with a toothpick.
Repeat with the remaining ingredients, placing the wrapped water chestnuts on the baking sheet.
Bake for 10 minutes, until the bottom side of the water chestnut is golden brown. Transfer to a serving plate and serve immediately.
Serving Size: Makes 16 water chestnuts, 2 per serving.
Coat a baking sheet with cooking spray.
Using a vegetable peeler or mandoline, slice the zucchini lengthwise to create thin ribbons.
Create an assembly line for the ingredients: Line up the zucchini ribbons, Canadian bacon, barbeque sauce, and water chestnuts on your cutting board.
Lay a zucchini slice flat on your cutting board, then layer on a strip of Canadian bacon, spread on about 1/4 teaspoon barbecue sauce, and place the water chestnut at one end. Roll the zucchini and ham around the water chestnut, then secure with a toothpick.
Repeat with the remaining ingredients, placing the wrapped water chestnuts on the baking sheet.
Bake for 10 minutes, until the bottom side of the water chestnut is golden brown. Transfer to a serving plate and serve immediately.
Serving Size: Makes 16 water chestnuts, 2 per serving.
Number of Servings: 8
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