Tomato & Summer Squash Stacks
Time to get creative with zucchini / summer squash. I used a yellow squash and lettuce leaf basil for this.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
Scale
- 6 slices zucchini (courgette), about half of a medium squash, 1/3 inch (1cm) thick
- 6 slices tomato, about 2 medium tomatoes, 1/3 inch (1cm) thick
- 6 slices aged goat cheese, about (3oz (90gr) 1/3 inch (1cm) thick
- 3 tbs bread crumbs
- 1 tsp Herbes de Provence
- 2 tbs olive oil
- 6 large basil leaves or 12 smaller
Instructions
- Combine the breadcrumbs and the Herbes.
- Dip the zucchini slices in the oil, then the crumbs. Place on a baking sheet.
- Bake, 400F (200C) for 10 minutes.
- Remove from oven.
- Dip the cheese in the remaining oil and remaining crumbs. Place on baking sheet next to zucchini.
- Return to oven and bake for another 5 minutes.
- Remove
- Place tomato slices on 2 plates. Top each slice with a basil leaf, a zucchini slice and a goat cheese slice.
Notes
Substitute your favorite dried herbs for the Herbes de Provence. Use any color / type summer squash. Try to keep the slices similar in diameter.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 298
- Sugar: 4 g
- Sodium: 282.6 mg
- Fat: 23.9 g
- Saturated Fat: 8.4 g
- Trans Fat: 0 g
- Carbohydrates: 12.5 g
- Fiber: 2 g
- Protein: 10.7 g
- Cholesterol: 19.6 mg
Keywords: tomatoes, zucchini, goat cheese, tomato stacks
