Nutrition facts
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Zucchini Stacks
An impressive yet simple dish made with zucchini, ground meat, tomatoes, and cheese, baked in individual rounds.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Preparing the base. Slice the zucchini into rings about 1 cm thick. I used 12 rounds. Place them on parchment paper, lightly salt, and drizzle with oil. Bake in a preheated oven at 180 °C (350 °F) for 20–30 minutes. You can skip this step if you prefer your zucchini to stay al dente.
The meat layer. Season the ground meat with salt, a generous pinch of pepper, and other spices to taste. Now for the secret to juiciness—thoroughly beat the meat mixture. It will become firm and uniform. Divide it into equal portions (37 grams each—that's just my thing for precision!) and shape them into neat patties.
Assembly. Take out the partially baked zucchini and flip them over. Place a meat patty on each round, followed by a slice of tomato on top.
The final touch. Return them to the oven for 30 minutes so the meat cooks through completely. Then take them out, top with grated cheese, and bake for another 5 minutes until the cheese melts and turns into a delicious crust.
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