Cornmeal Encrusted Zucchini and Cheese Towers

We all know that zucchini overruns our garden and it leaves us wondering what to do with all of it. I have had the same issue and had to get creative with my recipes. I tried baking the zucchini with the cornmeal and it was good but needed the pan fried taste. Chihuahua cheese is a Mexican cheese that melts well, which is slightly more salty in flavor but is similar to mozzarella and you can easily substitute mozzarella. The tower presentation is easily done or serve it right out of the oven with just the melted cheese. So mix it up your way with the cooking technique you prefer and the presentation of your choice.


1 medium size zucchini, thinly sliced
1 cup of cornmeal
1 egg, beaten
1/2 cup of vegetable oil
1 – 4 oz. package of Chihuahua cheese sliced or mozzarella cheese
A sprinkle kosher salt
Diced Avocado
1 avocado diced
A sprinkle of kosher salt
Juice of half a lime about 2 tablespoons
Diced Tomato
1 medium sized tomato diced
Juice from the other half of lime, about 2 tablespoons
A sprinkle of kosher salt
Cilantro leaves for garnish (optional)


In a small bowl, combine the avocado, lime juice and a sprinkle of kosher salt and set aside. In another small bowl combine the tomatoes, remaining lime juice and a sprinkle of kosher salt. Set aside. Place cornmeal in a small bowl. In a small bowl beat the egg. Heat vegetable oil in a medium sized skillet. Place 3 to 4 zucchini slices into the beaten egg then into the cornmeal. Try to evenly coat each slice of zucchini with cornmeal. Place into skillet and brown on both sides. Once brown on each side place on a baking sheet sprayed with non-stick cooking spray. Continue to brown zucchini until all of them are done. Add additional crumbs to the bowl if needed. Add additional oil if skillet becomes dry. Sprinkle all slices lightly with kosher salt. Top each slice with a thin slice of cheese. Cheese amounts may vary depending on the size of the zucchini, its thickness and how much cheese you prefer. Place into a preheated oven at 375 degrees for 5 to 7 minutes or until cheese begins to bubble and brown. Remove and place 3 or 4 zucchini slices on top of each other to create the tower as shown. Top each tower with a cilantro leaf and serve with the diced tomatoes and avocado.

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