Zucchini Stacks Appetizer
Recipe for Zucchini stacks appetizer that uses potatoes and zucchini in a nice little stack. Perfect for parties, or tailgate parties.
Servings: 12
Calories: 98kcal
Ingredients
- 4 red potatoes
- 1 zucchini squash
- ¼ cup olive oil
- 1 teaspoon minced onion
- ½ teaspoon garlic salt
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons grated parmesan cheese.
Instructions
- Preheat oven to 400°.
- Wash red potatoes and zucchini and slice into rounds. Keep potatoes and squash separate for now.
- Combine the oil, onion, salts and pepper in a bowl or container.
- Coat the potatoes with the oil mixture and layer in a single layer on cookie sheet. Bake for 20 minutes. Flip potatoes and add zucchini rounds next to potatoes (do not stack at this time).
- Bake an additional 20 minutes. Remove from heat and stack zucchini rounds onto potatoes. Sprinkle with parmesan cheese and serve.
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 327mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg