Zucchini Napoleons

Staff Writer
Zucchini Napoleons
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.

Ready in
45 m
4
Servings
468
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.

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.

Nutritional Facts

Total Fat
38g
59%
Sugar
6g
N/A
Saturated Fat
15g
74%
Cholesterol
114mg
38%
Protein
23g
46%
Carbs
10g
3%
Vitamin A
222µg
25%
Vitamin B12
2µg
27%
Vitamin B6
0.3mg
16%
Vitamin C
29mg
48%
Vitamin D
0.6µg
0.2%
Vitamin E
3mg
16%
Vitamin K
23µg
28%
Calcium
560mg
56%
Fiber
2g
9%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
1mg
7%
Magnesium
51mg
13%
Monounsaturated
16g
N/A
Niacin (B3)
0.9mg
4.5%
Phosphorus
478mg
68%
Polyunsaturated
5g
N/A
Potassium
541mg
15%
Riboflavin (B2)
0.5mg
27.3%
Sodium
685mg
29%
Thiamin (B1)
0.1mg
7.4%
Trans
0.4g
N/A
Zinc
3mg
22%

Around the Web