ZUCCHINI AND TOMATO STACKS
I learned this at a French cuisine class. The French chef's delicate hands made the creation of this dish wonderful to watch and of course wonderful to taste. In the oven, he put the baking sheet of tomato stacks under a rack of lamb (see my other recipe page) baking above, to catch the juices. That was a trick I'm sure to follow.
Provided by milliwuu
Categories Vegetable
Time 45m
Yield 4 stacks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pan sear zucchini slices till golden on both sides. (no salt added).
- Line baking sheet with foil or baking paper.
- Place 4 tomato slices one inch apart from each other.
- Divide all the ingredients into 4 portions and stack them onto the 4 tomatoes in the order given to create 4 tomato stacks.
- Bake in 180C for 25 minutes (or until cooked through and parmesan cheese melts.).
Nutrition Facts : Calories 165.3, Fat 3.9, SaturatedFat 1.2, Cholesterol 4.8, Sodium 272, Carbohydrate 28.9, Fiber 8.9, Sugar 21, Protein 9.8
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Maroof AHMED
[email protected]I'm allergic to tomatoes, so I used roasted red peppers instead. They turned out great!
Ntombifuthi Satywa
[email protected]These stacks are a great way to get kids to eat their vegetables. My kids love the way they look, and they always ask for seconds.
Vaca Pena
[email protected]These stacks are so easy to make, and they're always a hit with my family. I love that I can use fresh ingredients from my garden.
Muhammad Sanullah
[email protected]I've made these stacks several times, and they're always a crowd-pleaser. They're perfect for potlucks and barbecues.
michelle evans
[email protected]These stacks are a great way to use up leftover zucchini and tomatoes. They're also a healthy and delicious side dish.
Elma Hodolli
[email protected]These stacks were delicious, but they were a lot of work to make. I'm not sure if I'll make them again.
Md Israk
[email protected]I followed the recipe exactly, but my stacks fell apart when I tried to flip them. I'm not sure what went wrong.
Nl Mahadi
[email protected]These zucchini and tomato stacks were a bit too bland for my taste. I think I'll add some garlic and herbs next time.
Mehran King
[email protected]I'm not a huge fan of zucchini, but I loved these stacks. The tomatoes and mozzarella cheese really balanced out the flavor. I'll definitely be making them again.
Zulafqar Zulafqar ali
[email protected]These stacks are the perfect summer appetizer. They're light and refreshing, and they look so pretty on a platter. I can't wait to make them again for my next party.
Virginia Mashile
[email protected]I was short on time, so I used pre-shredded zucchini and diced tomatoes. It still turned out great! I'm so glad I didn't have to miss out on this delicious dish.
Davy Lowery
[email protected]I love how versatile this recipe is. I added some crumbled feta cheese and a sprinkle of oregano, and it took the dish to a whole new level. Yum!
Ailish Crowe
[email protected]I've never cooked with zucchini before, but these stacks were so easy to make. I followed the recipe exactly, and they turned out perfectly. I'll definitely be making them again.
Tshifhiwa Mulovhedzi
[email protected]These zucchini and tomato stacks were a hit at my last dinner party! The flavors were incredible, and the presentation was stunning. My guests couldn't stop raving about them.