Zucchini Caprese Stacks:
Ah, comfort food on a Monday (last night’s filling din). Pretty simple to make and on the healthy side. It’s just veggies and protein, after all.
Fat free mozzarella is always an option, or part skim. And I like to use olive oil, regardless of what any recipe calls for. The parmesan cheese is really just optional (not necessary in the panko bread crumb mixture or sprinkled overtop).
Here is the recipe I worked off of, from HomeAndPlate.com, and here is a slight variation from Eat-Drink-Love.com.
If you aren’t into sautéing the zucchini in a “fried” breaded fashion, you can always grill or roast it instead. That knocks out a couple of ingredients too (eggs and bread crumbs). Try this recipe from MyRecipes.com, for a grilled zucchini recipe, rather than the “sautéed” version.
But I must say, the sautéed version looks much more satisfying! Crispy, breaded zucchini..nom! And pouring the tomato sauce over the plate first, stacking the layers, then drizzling balsamic over the stack at the end makes for a scrumptious blend for perfect dipping.
Ohhh, and note: I made some stacks double-wide…aka two zucchini slices side by side, one huge tomato slice and a generous chunk of cheese.