Life is all about balance. There is nothing better than finding a recipe that is mostly healthy and tastes delicious (we put in a little bacon). It’s always easier to stay on track when you look forward to your meal — no one wants to eat something boring. Enter Bacon, Avocado and Tomato Stacks. This is my new summer jam. I love going to Green City Market on the weekends to procure all the freshest veggies (I love the flowers too!) and I can pre-slice and assemble when I’m read to eat. What’s your go-to summer recipe?

Photo Credit & Food Styling: Leah Nolan


Bacon, Avocado & Tomato Stacks
  • Prep time:10min
  • Cook time:5min
  • Total time:15min

It’s always easier to stay on track when you look forward to your meal — no one wants to eat something boring. Enter Bacon, Avocado and Tomato Stacks.

ingredients
  • 1 Beefsteak Tomato, Sliced
  • 1 Avocado, Sliced
  • 1/4 Cup Cottage Cheese
  • 2 Slices Bacon, Cooked & Crumbled
  • 15 Zucchini Slices
  • 1/4 Cup Cooked Corn
  • 1 Tablespoon Olive Oil
  • Salt & Pepper
instructions
  1. Preheat the oven to 400 degrees and thinly slice the zucchini. Place on a baking sheet lined with parchment paper and brush with olive oil; sprinkle with salt to taste. Bake for 5-6 minutes and set side.
  2. Place avocado slices on top of one tomato slice, followed by five slices of zucchini. Repeat this pattern two more times.
  3. Top the stack with cottage cheese, cooked corn and crumbled bacon. Sprinkle with pepper.
  4. Serve on a summer day!
notes

Author: Glitter and Bubbles