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Tomato & Summer Squash Stacks

Tomato Squash Stacks

Time to get creative with zucchini / summer squash. I used a yellow squash and lettuce leaf basil for this.

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

Keywords: tomatoes, zucchini, goat cheese, tomato stacks

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