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Zuccinni Stacks Recipe

   
 

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     Zuccinni Stacks

Category   Salads - Soups - Sidedishes
Sub Category   Low-carb
Servings   10 stacks
Preptime   15 min

Ingredients
1 large (10.2 oz) zucchini
1/2 cup fresh finely shredded parmesan cheese
5 tsp of pork rind or panko breadcrumbs
 

Instructions
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.
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.
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).
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.


Originally Submitted
6/23/2021





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