- Preheat oven to 425°.
- Place zucchini on a paper towel and season with ¼ teaspoon salt. Allow to sit
5 minutes. Flip the zucchini over and repeat.
- Pat zucchini dry. Dredge each piece in flour, then egg, and finally bread crumbs. Lay breaded zucchini on a baking sheet coated with cooking spray. Spray the tops of the zucchini with cooking spray and bake for 15 minutes.
- Combine tomatoes, onion, mozzarella and olive oil. Season with salt and pepper, to taste. Allow to marinate for 15 minutes.
- Allow zucchini to cool on a wire rack. Add basil to tomato mixture. Top each piece of zucchini with 1 teaspoon of tomato mixture. Serve immediately.
Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen
3 zucchini, sliced into ¼-inch rounds
½ teaspoon Stonemill Essentials Iodized Salt, divided, plus additional to taste
½ cup Baker's Corner All Purpose Flour
1 Goldhen Large Egg, lightly beaten
1 cup Chef's Cupboard Italian Style Bread Crumbs
Carlini Cooking Spray
1 cup quartered cherry tomatoes
¼ cup diced red onion
½ cup Priano Fresh Mozzarella, diced
2 tablespoons Carlini
100% Pure Olive Oil
Stonemill Essentials Ground Black Pepper, to taste
2 tablespoons chopped fresh basil