This Zucchini Stackers Recipe will add an amazing variation to your zucchini routine. Your friends and family will love it. The garlic sauce and fired zucchini go so well together. You will be reaching for quite a bit more.
If you absolutely do not love zucchini, chances are you actually do not like it much. I planted zucchini in my tower garden this year to experiment with zucchini a little more and to see if I can incorporate it into our food permanently. Slowly but surely I am developing recipes which would involve zucchini in the non-traditional way, aside from just grilling it and adding to the salads. I hope you like this recipe. I treated my friends to it before posting it here. They all loved it!
This time around I had one BIG zucchini from the tower garden. Store bought ones are not going to be as big. So, substitute with 2-3 regular size zucchini and slice a little length wise to give you some surface to stack it with other ingredients.
Ingredients:
- 1 large or 2-3 small zucchini
- 2 eggs
- 2-3 medium tomatoes
- 1 tsp salt
- 3 TBSP liquid oil for frying
- 2 TBSP mayo
- 2 cloves garlic
- 1/4 tsp black pepper
- 2 tsp chopped dill
Directions:
Slice zucchini in 1/4 inch slices. In a small bowl whisk 2 eggs and 1 tsp salt.
Heat a large skillet with 2 TBSP oil on MEDIUM heat. In about a minute when the oil is getting hotter, start dipping zucchini slices in egg and slowly place zucchini in the skillet.
Zucchini cooks a little longer, watch the temperature of the pan. Flip once the bottom side of the zucchini turns golden. Once the other side is cooked, too. Transfer zucchini slices on a large surface with a paper towel. Zucchini does not take oil well. It will either drip or you will let the paper towel soak up the extra oil.
While zucchini is cooking in a small bowl mix the spread for the stackers. Place 2 TBSP mayo, 2 cloves of minced garlic, 1/4 tsp black pepper and 2 tsp of dill in the bowl. Mix everything well.
Slice tomatoes 1/4 inch thin slices. Once the zucchini is cool enough, start stacking the vegetables and the spread. A slice of zucchini goes on the bottom, spread 1/4 tsp spread on top of the zucchini, place a slice of tomato and put another layer of the spread. Cover the stacks with another zucchini. You can keep on going and make bigger stacks. It all depends on your presentation. This is it, you guys! It is that easy.
I hope you enjoy this zucchini stackers recipe. We love it and I hope your family loves it, too.
Zucchini Stackers Recipe
Ingredients
- 1 large or 2-3 small zucchini
- 2 eggs
- 2-3 medium tomatoes
- 1 tsp salt
- 3 TBSP liquid oil for frying
- 2 TBSP mayo
- 2 cloves garlic
- 1/4 tsp black pepper
- 2 tsp chopped dill
Instructions
- Slice zucchini in 1/4 inch slices. In a small bowl whisk 2 eggs and 1 tsp salt.
- Heat a large skillet with 2 TBSP oil on MEDIUM heat. In about a minute when the oil is getting hotter, start dipping zucchini slices in egg and slowly place zucchini in the skillet.
- Zucchini cooks a little longer, watch the temperature of the pan. Flip once the bottom side of the zucchini turns golden. Once the other side is cooked, too. Transfer zucchini slices on a large surface with a paper towel. Zucchini does not take oil well. It will either drip or you will let the paper towel soak up the extra oil.
- While zucchini is cooking in a small bowl mix the spread for the stackers. Place 2 TBSP mayo, 2 cloves of minced garlic, 1/4 tsp black pepper and 2 tsp of dill in the bowl. Mix everything well.
- Slice tomatoes 1/4 inch thin slices. Once the zucchini is cool enough, start stacking the vegetables and the spread. A slice of zucchini goes on the bottom, spread 1/4 tsp spread on top of the zucchini, place a slice of tomato and put another layer of the spread. Cover the stacks with another zucchini. You can keep on going and make bigger stacks. It all depends on your presentation.
Leave a Reply