Bacon-Wrapped Water Chestnuts (Rumaki)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 19.5
- Total Fat: 0.4 g
- Cholesterol: 3.4 mg
- Sodium: 75.3 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g
View full nutritional breakdown of Bacon-Wrapped Water Chestnuts (Rumaki) calories by ingredient
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.A healthier, updated take on the '70s party food classic. These are quick to prepare and easy on both your wallet and your waistline.
Number of Servings: 8
Ingredients
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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
Tips
Use wooden toothpicks for this recipe. The frilly ones will melt in the oven.
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.
Member Ratings For This Recipe
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KKJAHNS
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PWILLOW1
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FREEME1980
I make these (cut bacon slab in three, wrap scallops, sliced water chestnuts, dried off pineapple & apple chunks and dates). In a spray bottle spritz Bragg liquid amino or a low sodium soy sauce prior to & after baking. Skip toothpicks, after wrapping place end of bacon down to prevent unraveling. - 2/2/13
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