Mozzarella Zucchini Rounds
These veggie rounds are healthy, pack a lot of taste and are simple to make. The thickness of the zucchini rounds depends on your preferences, but I usually make ¼-inch slices so they are thick enough to hold the mozzarella but also thin enough to get crispy on the edges. Feel free to use this simple preparation and substitute squash or baby eggplant for the zucchini!
Yield: 4 servings Prep Time: 10 min Cook Time: 8 min 2 large zucchini Place a large skillet over medium heat and add enough olive oil to coat the bottom of the pan. Slice the zucchini into small rounds, roughly ¼-inch thick. Sprinkle the zucchini rounds on both sides with garlic powder. Sautée the zucchini rounds for 3 to 4 minutes, or until the edges become crispy. Flip the zucchini once and add a small mound of the shredded mozzarella to each crisp. Cover the skillet to allow the cheese to melt and then serve while warm.
Mozzarella Zucchini Rounds
Ingredients:
1 teaspoon garlic powder
1 cup shredded Mozzarella cheese
Olive oil, for sautéeingDirections:
