As many of you already know, when I create a successful dish in the kitchen, I like to experiment with its variations! That’s why, after presenting my family with my irresistible cheesy eggplant towers with oregano, I decided to apply the same principle to other seasonal vegetables like zucchini, thanks to their incredible versatility! Let me tell you, this version seemed even tastier to me! However, I can’t say if it was because I generally tend to prefer zucchini over eggplant, or because I chose to flavor everything with abundant oregano, which my dear mother-in-law gave me yesterday evening and which I love very much! Whatever the reason, these towers are really appetizing and tasty both as a fun finger food appetizer and as a rich and delicious side dish! And rest assured they will bring you quite a bit of family satisfaction! Moreover, they are prepared in no time, which is a plus, don’t you think? Just stack the raw vegetables, and you’re done. In less than an hour, you’ll have a truly original and flavorful dish on the table!

All “vegetarian” recipes are free of meat and/or fish (N.B. the use of other animal-based proteins like eggs and cheese may be included).

If you love finger foods or easy and tasty vegetarian-style dishes, you absolutely can’t miss out on trying these other ideas:

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

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4 tomatoes (elongated or 5-6 Piccadilly)
2 white zucchinis (medium-large)
3.5 oz Asiago cheese (or mild provolone)
0.7 oz Parmigiano Reggiano DOP (grated)
2 tablespoons breadcrumbs
to taste oregano
to taste extra virgin olive oil
to taste salt
to taste mixed peppercorns

Tools

1 Knife
1 Baking tray
1 Parchment paper
1 Oil sprayer
1 Spoon

Preparation

Wash, trim, and slice the zucchinis into 0.2-inch thick slices (fig. 1).
Do the same with the tomatoes, trying to cut them as evenly as possible so they have the same size as the zucchinis or at least a regular and straight base to facilitate assembling the towers (fig. 2).
Place the larger zucchini slices at the base of your towers on a baking tray lined with parchment paper, then add salt, season with oregano to taste, a few sprays of oil, and a grind of pepper (fig. 3).
Create a second layer of zucchini, seasoning it in the same way (fig. 4).
Now place the tomato slices to create a third layer. Add salt, more oregano, and another grind of pepper (fig. 5).
Finally, add the Asiago cut into slices and then divided into squares (fig. 6).
Season with oregano and a few more sprays of oil (fig. 7).
Continue to build the towers with more zucchini slices, adjusting with salt, pepper, but not too much, and oregano (fig. 8).
Add the last cheese squares and finish with the remaining zucchinis. Each tower should be made of 4 layers of zucchini, one of tomato, and two of cheese, but of course, based on what you have left, you can change the order as you prefer (fig. 9).
In the last layer, sprinkle with grated Parmigiano (fig. 10).
If your towers seem unstable when cut, they will fall during cooking, so for safety, skewer them with toothpicks. I also added some breadcrumbs, but this is absolutely optional. Place in a preheated oven at 350°F for 30 minutes, or until the cheese has melted, and a light crust forms on the surface.
Turn off the oven and serve slightly warm, but they are delightfully appetizing even when cold.
And voilà… the zucchini and tomato towers with oregano are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!