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Instructions |
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Preheat oven to 400. Lightly grease the interior of a standard 12 cup
muffin pan. Depending on the length of your zucchini, you may not
need all 12 cavities. Slice zucchini thin.
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Lay out all of your zucchini slices in a single layer with no overlaps.
Lightly cover the surface of each slice with cheese. Amount may
vary depending on how wide your zucchini slices are. Stack slices on
top of each other, about 5 or 6 slices high per stack. Too high and
the stack will be unstable.
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Sprinkle about 1/2 tsp of crumbs on top layer of zucchini for each
stack Transfer stacks into prepared muffin cups. Bake for 10-12 min
or until tops are crispy. If desired set oven to broil and broil until
cheese begins to blister (optional).
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If any stacks have slid sideways, quickly straighten while cheese is
still melty. Carefully remove the stacks using a fork to lift from the
bottom and server warm. Mandolin slicer recommended at 1/8th inch
setting. Too thin and slices will fall apart as zucchini shrinks during
cooking.
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Originally Submitted
6/23/2021
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