I was cruising through the Yakima Farmer's Market with my family and came across these round zucchini and knew immediately that I wanted to do some sort of stacked zucchini dish. It all came together while dreaming up flavors and textures. I decided to stack zucchini, eggplant, Portobello mushroom and buffalo mozzarella with pesto and a drizzle of balsamic vinegar.
Eggplant Zucchini & Portobello Mushroom Stacks
-1 medium eggplant, sliced into 1/2" rounds
-2 round zucchini, sliced into 1/2" rounds
-2 protobello mushrooms, stems removed & cleaned
-6 ounces of buffalo mozzarella, cut into 6 slices
-2 tsp olive oil
-4 tsp pesto (either a prepared pesto, or homemade pesto - my recipe below)
-Balsamic Vinegar
-Coarse sea salt & pepper
-Lay out all sliced vegetables and brush with olive oil. Season with salt & pepper
-Grill on a grill, grill pan, or broil in the oven until tender and edges slightly charred
-Stack the vegetables. However you like, I chose to do mine eggplant/1 tsp pesto/zucchini/mozzarella/mushroom/1tsp pesto/zucchini/mozzarella you get the idea!
-Sprinkle salt over the top and drizzle with balsamic vinegar
Makes 2 Servings
Nutrition facts per serving:
Total Fat: 15.2g Calories: 246.2 Carbs: 11.9 Protein: 14.4g
Pesto
-1c fresh basil leaves
-1/4c parmesan cheese
-1 clove garlic
-1 TBS olive oil
-combine all ingredients in food processor and process until smooth.
Serving Size 2 teaspoons
Makes about 2 servings
Nutrition facts per serving:
Total Fat: 12.9g Calories: 135 Carbs: 0.7 Protein: 4.3g
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