Zucchini and Tomato Stacks

45 mins (prep 20, cooking 25)
11 ingredients
4 servings
I learned this at a French cuisine class. The French chef's delicate hands made the creation of this dish wonderful to watch and of course wonderful to taste. In the oven, he put the baking sheet of tomato stacks under a rack of lamb (see my other recipe page) baking above, to catch the juices. That was a trick I'm sure to follow.

Categories:  <-60-mins , side-dish , european , french , vegetable , time-to-make ,
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Serving Size (16.36 g)
Servings 4
Amount per Serving
Calories 56.44 Calories from Fat 54.18
% Daily Value *
Total Fat 6.02g 37.07%
Saturated Fat 1.17g 23.34%
Trans Fat 0.0 %
Cholesterol 3.5mg 4.67%
Sodium 56.29mg 9.38%
Total Carbohydrate 0.09g 0.12%
Dietary Fiber 0.0 g 0.0%
Sugars 0.07 g %
Protein 0.62g 4.97%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.35mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, fresh mozzarella cheese, large, pesto sauce, dash salt, dash pepper, grated parmesan cheese