Zucchini Tomato & Cheese Stackers
Recipe: #6079
August 01, 2012
Categories: Side Dishes, 5-Minute Prep, Oven Bake, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini, Kosher Dairy, more
"If you love zucchini, tomatoes and cheese - you will love these stackers!"
Ingredients
Nutritional
- Serving Size: 1 (256.1 g)
- Calories 255.4
- Total Fat - 19.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 110.9 mg
- Sodium - 750.6 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 2.1 g
- Sugars - 7.1 g
- Protein - 8.2 g
- Calcium - 150.8 mg
- Iron - 2 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large saute pan over medium heat. Preheat oven to 350.
Step 2
In bowl mix egg and milk, in a separate bowl the panko crumbs, seasoning of choice, salt and pepper.
Step 3
Dip zucchini slices in milk and egg mixture, then into panko crumbs.
Step 4
Cook slices in a large saute pan until nice golden brown turning once. Brown second side lightly and place on cookie sheet.
Step 5
Top each Zucchini slice with a slice of tomato, some fresh basil and a slice of mozzarella cheese.
Step 6
Put the cookie sheet of stackers in a preheated 350 degree oven for about five minutes or until mozzarella cheese starts to melt.
Tips
No special items needed.