Caprese zucchini stack with avocado cilantro dressing
Hospital
University of Illonois Hospital
Cook time
30 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
8 teaspoons olive oil
1 1/2 cups chopped green onion
8 medium zucchini, grated (about 4 cups)
4 tablespoons fresh lemon juice
1 cup 2 percent milk
2 cups gluten-free flour
4 tablespoons cornstarch
Olive oil spray for frying
2 tablespoons plus 1 teaspoon baking powder
2 tablespoons chopped dill
1/4 cup chopped cilantro
1 teaspoon salt
1 teaspoon black pepper
4 medium fresh eggs
4 large beefsteak tomatoes, sliced 1/4 inch thick
2 pounds fresh mozzarella cheese, sliced 1/4 inch thick
8 small or medium-sized tomatoes for rose garnish
8 rosemary sprigs for garnish
2 cups avocado cilantro dressing
1 1/2 cups chopped green onion
8 medium zucchini, grated (about 4 cups)
4 tablespoons fresh lemon juice
1 cup 2 percent milk
2 cups gluten-free flour
4 tablespoons cornstarch
Olive oil spray for frying
2 tablespoons plus 1 teaspoon baking powder
2 tablespoons chopped dill
1/4 cup chopped cilantro
1 teaspoon salt
1 teaspoon black pepper
4 medium fresh eggs
4 large beefsteak tomatoes, sliced 1/4 inch thick
2 pounds fresh mozzarella cheese, sliced 1/4 inch thick
8 small or medium-sized tomatoes for rose garnish
8 rosemary sprigs for garnish
2 cups avocado cilantro dressing
preparation
Instructions
1. Mix ingredients in order and let stand for 5 minutes. Heat skillet over medium-high heat, spray pan with olive oil. Scoop batter into skillet using a #10 scoop. Cook until bottoms are lightly brown, 3 minutes per side. Set aside until ready for assembly.
2. Place a zucchini patty as the base on a plate.
3. Add one slice of tomato on the zucchini patty.
4. Place one slice of mozzarella on the tomato.
5. Add another zucchini patty on top, then repeat the layering with tomato and mozzarella as in steps 3 and 4.
6. Top with a final zucchini patty.
7. Insert a rosemary sprig through the stack to hold it in place.
8. Serve with a side ramekin of 2 ounces of avocado cilantro dressing beside the stack.
2. Place a zucchini patty as the base on a plate.
3. Add one slice of tomato on the zucchini patty.
4. Place one slice of mozzarella on the tomato.
5. Add another zucchini patty on top, then repeat the layering with tomato and mozzarella as in steps 3 and 4.
6. Top with a final zucchini patty.
7. Insert a rosemary sprig through the stack to hold it in place.
8. Serve with a side ramekin of 2 ounces of avocado cilantro dressing beside the stack.
