Zucchini Napoleons

Zucchini Napoleons
Staff Writer
Patricia Stagich

Along with tomatoes and mozzarella, zucchini is another popular summer ingredient, and this recipe combines them all. Make these savory zucchini cakes from all of the abundant squash, and then stack them up with tomatoes, mozzarella, and basil for a delicious dinner.

4
Servings
442
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups shredded zucchini, from about 2 medium-sized zucchini
  • 1/2 Cup grated onion
  • 1 Teaspoon kosher salt
  • 1 egg
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon oregano
  • 1/2 Teaspoon baking powder
  • 1 Cup crushed, cheese-flavored crackers, such as Cheez-Its Four Cheese Italian
  • 3 Tablespoons canola oil
  • 8 Ounces fresh mozzarella, sliced 1/4-inch thick
  • 1 large tomato, sliced
  • Fresh basil leaves, for garnish
  • Extra-virgin olive oil, for finishing
  • Freshly cracked pepper, to taste

Directions

Place the shredded zucchini and onion in a salad spinner, sprinkle with salt, and let stand 30 minutes. Spin the mixture to dry and squeeze out any excess liquid.

Whisk together the egg, garlic powder, oregano, and baking powder.

Stir in the zucchini mixture and the crushed cracker. Scoop the batter with a 1/3-cup measure onto a baking sheet and press into 8 cakes.

Heat 1 tablespoon of the oil in a skillet to medium-high. Sauté the cakes in 2 batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.

Add a mozzarella slice to each cake in the last 2 minutes of cooking to slightly melt mozzarella.

Assemble the Napoleons by layering a zucchini cake, a tomato slice, and 2 basil leaves on each.  Top with the remaining cake and garnish with basil.

Drizzle with extra-virgin olive oil if desired and freshly cracked black pepper.

Nutritional Facts

Total Fat
25g
36%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
8mg
3%
Carbohydrate, by difference
46g
35%
Protein
11g
24%
Vitamin A, RAE
169µg
24%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
46mg
61%
Vitamin K (phylloquinone)
253µg
100%
Calcium, Ca
179mg
18%
Choline, total
26mg
6%
Fiber, total dietary
5g
20%
Folate, total
170µg
43%
Iron, Fe
5mg
28%
Magnesium, Mg
88mg
28%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
180mg
26%
Selenium, Se
5µg
9%
Sodium, Na
522mg
35%
Water
259g
10%
Zinc, Zn
2mg
25%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.