Zucchini Stacks

Thinly layered and stacked with flavor, this versatile side dish complements any main.

Yield: 10 stacks

3 medium zucchinis

2 teaspoons salt

¾ cup flour

½ teaspoon cornstarch

½ teaspoon baking soda

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 egg whites

Crunchy fried onions, for garnish

1. Heat oven to 425°F.

   
   

2. Prepare a sheet pan with parchment paper.

   
   

3. Slice the zucchini very thinly, about ⅛" thick, and place it in a bowl.

   
   

4. Add the salt and let it sit for 30 minutes for the liquid to sweat out.

   
   

5. Drain all the liquid and pat the zucchini dry.

   
   

6. Add the flour, cornstarch, baking soda, and seasonings and toss together.

   
   

7. Place the egg whites in a bowl and whisk them for 1 minute until frothy.

   
   

8. Assemble stacks of 10-15 zucchini slices (the zucchini will be sticky).

   
   

9. Hold the zucchini stack carefully and coat it in the egg white.

   
   

10. Place the stack on the prepared baking sheet.

    
    

11. Bake for 25 minutes.

Recipe by Yocheved Shvarzblat

Photo by Sruly Fryde

Featured in Whisk by Ami Magazine