Fresh Zucchini Parmesan Stacks
Imagine this! Crunchy stacks of crispy zucchini layered between juicy slices of garden picked tomato and fresh mozzarella cheese. A drizzle of balsamic reduction and I promise you will be in heaven!
I grow my own tomatoes and always make a batch of my own sauce with my bounty. But it’s not something I have time to do on a regular basis. I am a busy mom with teenagers involved in so many activities.
I always have a jar of tomato sauce in reserve in the pantry for pulling together easy dinners. And now I’ve discovered something new!
There is nothing like fresh veggies in the summer. I like to visit the local farmer’s market for produce I don’t grow myself. For this recipe I chose a thick zucchini so I have long slices after cutting it on an angle.
My zucchini is picked fresh then sliced, breaded and sautéed until it’s crispy and delicious. While I prepared these on the stove top, the zucchini can easily be roasted until the slices are browned and crispy, about 20 minutes at 400 degrees F.
For more about our food category click HERE.
For more great recipes click HERE.
Do you have a recipe to share? We would love to hear from you. Submit your recipes HERE.