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Post by ruffles on Feb 18, 2017 1:15:44 GMT -5
Totally loved them, plus they are completely charming. The plate is covered with marinara that has little layered stacks of yummy somethings scattered about in it. They are completely delicious plus fun to eat!!!! I varied the recipe a bit. Given all the varieties there are on line, I figured a few liberties would be allowed. The zucchini slices are battered and fried in oil. Next time I want to see how this could be made to work by using the oven instead of the oil. I ate a whole zucchini plus a couple of mushrooms, some tomato slices and a bit of cheese along with the marinara. There's another zucchini in the fridge.
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Post by meggie on Feb 18, 2017 2:14:09 GMT -5
I've had veggie stacks before, but never made them. They were baked in the oven and didn't have marinara sauce. I'll see if I can get the recipe.
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Post by ruffles on Feb 18, 2017 19:18:13 GMT -5
Here is the recipe that I used. Wanted to send it in an email but there is a problem with that for the moment.
FRESH ZUCCHINI PARMESAN STACKS (Serves 2-4)
Prego Farmers’ Market Tomato & Basil sauce ½ cup canola oil 2 eggs beaten (I use egg beaters = no cholesterol) ½ cup Panko breadcrumbs ½ cup Parmesan cheese 1 thick zucchini sliced ¼ inch thick on an angle 2-4 ripe tomatoes on the vine sliced 1 ball fresh mozzarella cheese sliced ¼ cup fresh basil leaves Balsamic reduction or glaze
Heat the Prego marinara in a sauce pan over medium heat reducing to low after a few minutes to keep warm
Prep the tomatoes and mozzarella
Heat a large skillet to medium heat and add the oil. Eye ball it depending on the size of your skillet and add more oil ife needed Allow the oil to heat up for a minute or two before adding the breaded zucchini slices
Create an assembly line for the sliced zucchini. Crack the eggs into one bowl and beat well Mix together the breadcrumbs and Parmesan cheese in another Dip the slices into the egg first, then into the crumb mixture, covering both sides well. Add the zucchini slices to the hot oil and allow them to sauté for about 5 to 7 minutes, until golden brown on each side, flipping about halfway through Remove them with a slotted spoon to a paper towel lined platter
Pour a ladle full of marinara sauce onto each plate. Create a stack alternating the zucchini, tomato slices and mozzarella on top of the sauce. Top with fresh basil and drizzle with balsamic glaze
Serve immediately.
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I took several liberties with this.
I used my favorite jar sauce (Victoria’s) and added basil pesto plus garlic salt.
The bread crumbs wouldn’t stick to the skin surfaces of the zucchini. They were still delicious.
For layers I used the vine tomato slices and also thinly sliced fresh mushrooms.
Wanted to use my fat free grated mozzarella but it was too broken up to manage so I used pieces of sliced American cheese instead. (All of my cheeses are low fat or fat free)
Didn’t have fresh basil nor the Balsamic glaze which I completely forgot on the grocery list.
Didn’t want to add cold things to the stacks, so the tomato and mushroom slices were put in a dish with a bit of the Victoria sauce and warmed in the microwave. Also, there were some small pieces of zucchini that were too small to stack. They were tossed onto the plate in the sauce.
The pieces of sliced cheese were added to the top layer. They needed to melt a bit. So when the stacks and sauce were all on the plate, I shoved the whole plate into the microwave for one minute. The grated mozzarella would have worked had it been fresh and non frozen.
I put a lot of sauce on the plate and ate every bit of it. The cut bites fall into the sauce…YUM..
This was unbelievably delicious. They were fun/charming to visualize. They were easy to manage, cut and fork. The texture was wonderful. I looked forward to each and every morsel.
Next time I will try a batter method that covers more and bake the zucchini. Will see how that goes.
Obviously this recipe is very adaptable to one’s personal preferences and tastes.
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Post by ruffles on Feb 18, 2017 19:26:07 GMT -5
This recipe only served one! ME! *grin*
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