With summer fresh produce winding down, we have been on such a huge veggie/fruit kick.
These crispy zucchini sandwiches are prefect for fall, I love how crispy and flavourful they are and they can be served warm or cold.
I love trying different types of zucchini, I used the green zucchini for this recipe but my other fav is yellow.
TIP: when picking out the zucchini and tomatoes, the size doesn’t matter (HEHE :P) BUT make sure they are approximately the same size so they layer nice and pretty!!
This would be the perfect appy or a side dish, and my kids are totally into them as well. Aaaand they are so easy to make.
Soo without further ado, here goes.
Fingelicking crispy zucchini sandwiches with tomato and garlic mayo, yummy
Crispy zucchini tomato sandwiches with garlic mayo
October 22, 2017
Category
Food
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
- 1 med size zucchini
- 1 med size tomato
- 2 eggs
- 1 cup of panko
- 1/2 cup of mayo
- 3 garlic cloves
Instructions
- Thinly slice the zucchini and tomatoes.
- Turn the heat to medium, pour olive oil into the pan (so it coats the whole pan)
- Dip the zucchini into the beaten eggs and after coat in panko and place on the pan
- Fry about 2 minutes per side
- Squeeze the garlic and mix in with the mayo
- Put the mayo spread on the zucchini, cover with a tomato and put more spread on the tomato, layer with another piece of zucchini.
- VOILA!
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