Are you searching for a crispy new snack you can serve as an appetizer to get your next dinner party off to a great start? Well, look no further. These cripsy zucchini stacks are sure to become your new favorite appetizer.
Ingredients
- 2 large zucchinis, sliced into coins
- 1/2 cup milk
- 1/2 teaspoon ground pepper
- 1/3 cup bread crumbs
- 1 tablespoon olive oil
- 1 tablespoon thyme
- 1 tablespoon Dijon mustard
- 1 1/2 ounces Parmesan
- 1 1/2 ounces shredded Gruyère
- 3 cloves garlic
- salt
Instructions
- Preheat the oven to 425°F. Place one-third of the zucchini on a baking sheet and season with salt. Repeat with remaining zucchinis separating each layer with paper towels.
- In a large bowl whisk together garlic, milk, mustard, thyme, and pepper. Add half of the Gruyère and half of the Parmesan. Finally, add the zucchini and toss to coat.
- Place the zucchini slices into a 12-cup muffin tin. Divide each slice evenly and layer them. Then, pour the remaining cheese mixture over each stack.
- Bake for 20 minutes. Meanwhile, toss the bread crumbs into a small bowl with the oil and the remaining Gruyère and Parmesan. Sprinkle the breadcrumb mixture onto each zucchini stack and continue baking for another 25 minutes or so, until the topping is golden brown.
