ZUCCHINI STACKS WITH HORSERADISH SAUCE
3 small-medium zucchinis (about 1 ¼ – 1 ½ pounds)
1 ½ cups grated parmesan cheese
1/3 cup flour
1 ½ teaspoons Dish off the Block Ciao Bella Italian Seasoning
1-2 tablespoons olive oil
½ cup Hellmann’s Light Mayonnaise
2 tablespoons horseradish
Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil coated with non-stick spray.
Slice the zucchini into very thin rounds, about 1/8”.
Create a breading station. Beat the eggs in one small bowl. Place the parmesan in another bowl. Combine the flour and Italian seasoning in another bowl.
Take 5 of the zucchini slices and place them in the egg bath. Take each slice, let excess egg drip off, and coat on both sides with the parmesan cheese. Stack them on top of each other and coat the stack in the seasoned flour. Place the stacks on the parchment and drizzle the tops lightly with olive oil.
Combine the mayo and horseradish in a small bowl or ramekin. Stir to combine.
Bake for 25-30 minutes until golden brown. Serve with horseradish sauce or marinara for dipping.