Go Back
A colorful platter of assorted gluten free finger foods including vegetable sticks, dips, and baked snacks.

Gluten-Free Party Trio: Zucchini Fritters, Stuffed Mushrooms, and BBQ Chicken Skewers

This collection features three amazing gluten-free finger foods perfect for any gathering. Enjoy crispy baked zucchini fritters, creamy cheesy stuffed mushrooms, and sweet & smoky BBQ chicken skewers. Together, they create a delicious and satisfying spread that everyone will love.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crispy Baked Zucchini Fritters: 3 medium zucchini, grated about 4 cups
  • 1 tsp salt, for draining
  • 2 large eggs, lightly beaten
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup grated Parmesan cheese ensure gluten-free
  • 2 cloves garlic, minced
  • 2 tbsp fresh chopped parsley
  • 1/2 tsp black pepper
  • Olive oil or avocado oil spray
  • For the Ultimate Cheesy Stuffed Mushrooms: 20-24 cremini or button mushrooms, stems removed
  • 2 tbsp olive oil, divided
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella
  • 1/4 cup gluten-free panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • For the Sweet & Smoky BBQ Chicken Skewers: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup gluten-free BBQ sauce
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Wooden or metal skewers

Equipment

  • Colander
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Kitchen towels
  • Measuring cups and spoons
  • Grater
  • Knife and cutting board
  • Skewers (wooden or metal)
  • Grill, grill pan, or broiler
  • Brush for basting
  • Resealable bag or bowl for marinating

Method
 

  1. For the Zucchini Fritters: Place grated zucchini in a colander, toss with 1 tsp salt, and let drain for 20-30 minutes. Squeeze out all excess moisture with a kitchen towel.
  2. In a bowl, combine the dried zucchini, beaten eggs, gluten-free flour, Parmesan, minced garlic, parsley, and pepper. Mix until just combined.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and spray with oil.
  4. Form mixture into patties using about 2 tablespoons each. Place on sheet, spray tops with oil.
  5. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Serve warm.
  6. For the Stuffed Mushrooms: Preheat oven to 375°F (190°C). Clean mushrooms and place cavity-side up on a baking sheet. Drizzle with 1 tbsp olive oil.
  7. Bake for 10 minutes. Remove and pour off any liquid from the pan.
  8. In a bowl, mix cream cheese, mozzarella, panko, garlic, thyme, salt, and pepper until smooth.
  9. Fill each mushroom cap generously with the cheese mixture. Optionally sprinkle with extra panko.
  10. Bake for 15-20 more minutes until filling is bubbly and golden. Garnish with parsley.
  11. For the BBQ Chicken Skewers: In a bowl, whisk together BBQ sauce, olive oil, vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper.
  12. Place chicken cubes in a bag or bowl. Pour in half the marinade, reserving the rest. Marinate in fridge for at least 30 minutes (up to 4 hours).
  13. If using wooden skewers, soak in water for 30 minutes. Preheat grill or broiler to medium-high.
  14. Thread marinated chicken onto skewers. Cook for 4-5 minutes per side, basting with reserved marinade near the end, until cooked through.
  15. Let skewers rest for 5 minutes before serving.

Notes

Always check labels for hidden gluten in sauces, cheeses, and spices. For best results, do not overcrowd baking sheets. Components (zucchini mixture, mushroom filling, chicken marinade) can be prepped a day ahead. Serve with gluten-free dips like sour cream, hummus, or ranch. Store leftovers in an airtight container in the refrigerator for up to 3 days.