Description
- Prep time: 25 minutes
- Cook time: 20 minutes
- Total time: About 45 minutes
- Yield: About 12 stacks
- Servings: 6 to 8 as an appetizer
- Course: Appetizer
- Difficulty: Easy to medium
- Nutrition: Varies depending on the ham, cheese, and oil used
Ingredients
Scale
Ham and Swiss Fried Zucchini Stacks
- Prep time: 25 minutes
- Cook time: 20 minutes
- Total time: About 45 minutes
- Yield: About 12 stacks
- Servings: 6 to 8 as an appetizer
- Course: Appetizer
- Difficulty: Easy to medium
- Nutrition: Varies depending on the ham, cheese, and oil used
Ingredients
- 3 medium zucchini (about 1 1/2 pounds), cut into 24 rounds about 1/2 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, plus more for salting the zucchini
- 1/4 teaspoon black pepper
- About 1/2 cup oil for frying
- 2 tablespoons Dijon mustard
- 8 ounces thinly sliced deli ham
- 6 to 8 slices Swiss cheese
- Chopped fresh parsley, optional
Instructions
- Slice the zucchini into 24 rounds, salt lightly, rest for 10 minutes, then pat dry.
- Set up three dishes: flour, beaten eggs, and a mix of panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Dredge each round in flour, dip in egg, and coat in the panko mixture.
- Heat about 1/2 inch of oil in a skillet to about 350 degrees Fahrenheit (175 degrees Celsius).
- Fry the rounds in batches for 2 to 3 minutes per side until golden, then drain on a wire rack.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place 12 rounds on a lined baking sheet. Spread with Dijon, add ham and Swiss, and top with the remaining rounds.
- Bake for 5 to 7 minutes until the cheese melts. Garnish and serve warm.