Veggie Recipe

Prep vegetables

Trim ends of the yellow squash and zucchini (the ones listed for the base). Cut into 1/4-inch half-moons or rounds so they cook quickly and evenly. Pat dry with paper towels to remove excess moisture.

Heat a large cast-iron or nonstick skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the squash and zucchini in a single layer (work in batches if needed). Season with 1 tsp kosher salt and 1 tsp black pepper. Sauté, stirring occasionally, until golden at the edges and just tender, about 6–8 minutes. Transfer to a plate and keep warm.

Combine shredded mozzarella (or Oaxaca) and grated parmesan in a bowl and toss to mix.

Wipe the pan used for the vegetables or use a clean nonstick skillet. Place over medium heat and add 1 tsp neutral oil or spray. Once hot, sprinkle an even layer of the cheese mixture (about 3–4 tablespoons) into the skillet, forming a 4–5 inch round. Cook undisturbed until the edges are bubbling and turning golden, about 2–3 minutes.

Carefully flip the cheese round with a spatula and cook the other side 30–60 seconds until crisp but still pliable. Remove to a paper-towel-lined rack. Make additional rounds to yield enough crispy melted cheese to top the vegetables (about 3–4 rounds).

If you prefer a larger sheet, spread more cheese but allow a little extra time for the center to set. For extra crunch, use a mix of cheeses as listed.

Preheat broiler or a hot skillet. Place husked, rinsed tomatillos and jalapeño on a baking sheet (or dry hot skillet) and broil or char, turning, until blackened in spots and softened, about 6–8 minutes under a broiler or 5–7 minutes in a skillet.

Transfer roasted tomatillos and jalapeño to a blender or food processor. Add 1/4 cup chopped white onion, 1/4 cup cilantro, 1 tablespoon lime juice, and 1/2 tsp kosher salt. Pulse until mostly smooth. Add up to 1 teaspoon water if needed to reach a saucy consistency. Taste and adjust salt or lime as desired. Keep chilled or at room temperature until assembly.

In a small food processor or using an immersion blender, combine 1/2 cup mayonnaise, 1/4 cup packed cilantro leaves, 1 tablespoon lime juice, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp kosher salt and a pinch of black pepper. Blend until smooth and bright green. Taste and adjust seasoning. Transfer to a squeeze bottle or small bowl and refrigerate until needed.

Preheat oven to 250°F (120°C) for oven chips or heat a skillet for pan-frying. Using a mandoline or very sharp knife, slice the zucchini (reserved for chips) into very thin rounds (1–2 mm). Pat dry with paper towels.

For oven method: toss slices with 1 tbsp olive oil, 1/4 tsp kosher salt and 1/8 tsp smoked paprika. Arrange in a single layer on a parchment-lined baking sheet and bake 60–75 minutes, flipping halfway, until crisp and golden. For quick pan method: heat a tablespoon of oil in a skillet over medium-high and fry in batches until edges brown and chips crisp, 1–2 minutes per side. Drain on paper towels and cool to crisp.

Divide the sautéed squash & zucchini among 2 plates (about 1/2 cup each, or as desired). Spoon 2–3 tablespoons of tomatillo verde salsa over the vegetables.

Top each portion with 1–2 pieces of crispy melted cheese (or break a larger crisp into shards) placed on top so it slightly overlaps the warm vegetables.

Drizzle cilantro aioli around and lightly over the cheese and vegetables (about 1 tablespoon per plate). Garnish with 4–6 zucchini chips per plate, tucking some upright for height and texture.

Finish with a small pinch of chopped cilantro or a grind of black pepper if desired. Serve immediately while the cheese is crisp and the chips remain crunchy.