1-cup all purpose flour
1-cup Salsa (preferably tomato salsa) make your own if possible
1-ball fresh mozzarella, sliced
½-cup Italian bread crumbs
1-tablespoon chopped sage
1-tablespoon chopped parsley
½-cup fresh grated parmesan
Basil Pesto (make your own if possible)
Slice the zucchini on the diagonal about 1cm thick. Layer on a baking sheet
sprinkling some salt over each layer. Leave to stand for 10 minutes.
Place the flour in a shallow dish and the 2 beaten eggs in a separate bowl.
Heat some olive oil in a large frying pan.
Dust each zucchini slice in the flour and then dip into the beaten egg. Shallow
fry on each side for 1 minute until golden in color.
Remove from frying pan and drain on absorbent paper. Repeat until all
zucchini slices have been cooked.
In a small bowl combine the breadcrumbs, sage, parsley, salt, pepper and
parmesan. Set aside.
Arrange 1/3 of the cooked zucchini on a baking tray about 3cm apart.
Top each zucchini slice with a spoonful of tomato salsa then a thin slice of
Mozzarella. Lay another zucchini slice on top of each then another spoonful
of tomato salsa and another thin slice of mozzarella. Lay the last zucchini slice
on top of each stack and top with another spoonful of salsa.
Sprinkle the top of each zucchini stack with a little of the breadcrumb
Bake in a 180 degree oven for 15-20 minutes.
Serve drizzled with a little basil pesto.
Walla you have a light, delicious appetizer.