Looking for healthy snack ideas? Here are some quick and easy recipes from Skinnytaste.com.

Zucchini Pizza Bites
Ingredients:
4 slices large zucchini 1/4″ thick (or 1 medium zucchini cut on diagonal)
Spray olive oil
2 tbsp pizza sauce
1/4 cup part skim mozzarella
salt and pepper
Directions:
1. Cut zucchini about 1/4 inch thick.
2. Spray both side lightly with oil and season with salt and pepper.
3. Broil or grill for about 2 minute on each side.
4. Top with sauce and cheese and broil for an additional minute or two.

Healthy Roasted Chickpea Snack
Ingredients:
15 oz can chickpeas, drained
olive oil spray
salt
1 tsp chili pepper powder (to taste)
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 tsp curry powder
1 tsp garlic powder
Directions:
1. Preheat oven to 375°.
2. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
3. Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
4. In a medium bowl, combine all the spices.
5. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.

Baked Zucchini Sticks
Ingredients:
3 medium zucchini sliced into 3″ x 1/2″ sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
Salt
fresh pepper
Directions:
1. In a small bowl, beat egg whites and season with salt and pepper.
2. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well.
3. Spray cookie sheet with cooking spray and set aside.
4. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat.
5. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.

Baked Eggplant Sticks
Ingredients:
10 oz eggplant
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian Seasoned breadcrumbs
2 tbsp parmesan cheese
1 large egg white
oil spray
1 cup quick marinara sauce for dipping
Directions:
1. Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil.
2. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.
3. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
4. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
5. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
6. Turn over and bake an additional 5 minutes, or until golden. Serve hot.

Baked Mozzarella Sticks
Ingredients:
12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
1 large egg, beaten
2 tbsp flour
5 tbsp Italian seasoned breadcrumbs
5 tbsp panko crumbs
2 tsp parmesan cheese
1 tbsp dried parsley
olive oil cooking spray (I used my misto)
Directions:
1. Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
2. In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.
3. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
4. When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.
5. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 – 5 minutes watching them closely so they don’t melt.

Zucchini Tots
Ingredients:
1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced fat sharp cheddar cheese, grated
1/4 cup seasoned breadcrumbs
salt and pepper to taste
cooking spray
Directions:
1. Preheat oven to 400°.
2. Spray a mini muffin tin with cooking spray.
3. Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini.
4. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
5. Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted so they don’t fall apart when you take them out of the tin.
6. Bake for 16-18 minutes, or until the tops are golden.

Spicy Buffalo Cauliflower Bites
Ingredients:
1 cup water
1 cup all purpose flour
2 tsp garlic powder
22 oz (6 1/2 cups) cauliflower florets
3/4 cup Franks Hot Sauce
1 tbsp melted unsalted butter
Directions:
1. Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
2. Combine the water, flour, and garlic powder in a bowl and stir until well combined.
3. Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
4. While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
5. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with blue cheese dressing if desired and celery sticks.