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.
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