Zucchini Napoleons

Resistance is useless. The zucchini are coming. It's just the beginning.  Soon we will be overloaded with zucchini and fresh garden tomatoes (which is a good thing). Something lighter for a delicious lunch or dinner on hot summer nights.

4 cups shredded zucchini (about 2 medium) 1/2 cup grated onion 1 tsp. kosher salt 1 egg 1/2 tsp. garlic powder 1/2 tsp. oregano 1/2 tsp. baking powder 1 cup cracker crumbs (Cheez-it brand - Four Cheese Italian) 3 Tbsp. canola oil 8 oz. fresh mozzarella, sliced 1/4" thick 1 large tomato, sliced Fresh basil leaves
Shred zucchini on a box grater, rotating when you come to the seeds.  Grate onion.  Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes. Spin mixture to dry.  Squeeze out any excess liquid.

Whisk together egg, garlic powder, oregano and baking powder. Stir in zucchini mixture and cracker crumbs.  Scoop batter with 1/3 cup measure onto a baking sheet and press into 8 cakes.

Heat 1 Tbsp. oil in skillet.  Saute cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed. Add a mozzarella slice to each cake in the last 2 minutes of sauteing to slightly melt mozzarella.
Assemble Napoleons by layering zucchini cake, a tomato slice, and 2 basil leaves on each.  Top with remaining cake and garnish with basil. Drizzle with extra-virgin olive oil if desired and freshly cracked black pepper.

Enjoy! ~Adapted from Cuisine at Home