Zucchini and Tomato Stacks |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I learned this at a French cuisine class. The French chef's delicate hands made the creation of this dish wonderful to watch and of course wonderful to taste. In the oven, he put the baking sheet of tomato stacks under a rack of lamb (see my other recipe page) baking above, to catch the juices. That was a trick I'm sure to follow. Ingredients:
4 large tomatoes, slices half inch thick |
4 teaspoons olives, paste for spreading (or tapenade) |
8 fresh mozzarella cheese, balls |
8 sun-dried tomatoes (flat pieces) |
4 teaspoons salami, bits |
8 zucchini, lengthwise slices 1/4 inch thick |
4 large tomatoes, slices half inch thick |
4 teaspoons pesto sauce, for spreading |
1 dash salt |
1 dash pepper |
4 teaspoons grated parmesan cheese |
Directions:
1. Pan sear zucchini slices till golden on both sides. (no salt added).
2. Line baking sheet with foil or baking paper.
3. Place 4 tomato slices one inch apart from each other.
4. Divide all the ingredients into 4 portions and stack them onto the 4 tomatoes in the order given to create 4 tomato stacks.
5. Bake in 180C for 25 minutes (or until cooked through and parmesan cheese melts.).
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