Ingredients
For the Zucchini Stacks
- 2 medium zucchini, sliced into thin rounds
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs or panko
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Optional
- ¼ teaspoon red pepper flakes
- ½ cup shredded cheddar cheese for extra cheesiness
- Marinara sauce for dipping
Instructions
- Prepare the zucchini:
Wash and dry the zucchini. Slice into rounds about ¼-inch thick. Pat them thoroughly with paper towels to remove excess moisture. - Prepare the coating:
In one bowl, whisk together the egg and flour. In another bowl, combine breadcrumbs, Parmesan, garlic, Italian seasoning, paprika, salt, and black pepper. - Coat the zucchini:
Dip each zucchini slice into the egg mixture, then coat lightly with the Parmesan-breadcrumb mixture. - Build the stacks:
Place one coated zucchini round on a parchment-lined baking sheet. Add a small amount of mozzarella, then another zucchini slice. Repeat to create stacks of 3–4 zucchini slices, finishing with mozzarella and Parmesan on top. - Add olive oil:
Lightly drizzle or spray the stacks with olive oil. - Bake:
Preheat the oven to 425°F (220°C). Bake for 18–22 minutes, until the zucchini is tender and the tops are golden and crispy. - Make them extra crispy:
Broil for 1–2 minutes at the end, watching carefully so the cheese doesn’t burn. - Garnish and serve:
Sprinkle with fresh parsley and optional red pepper flakes. Serve immediately with warm marinara sauce if desired.
Air Fryer Method
- Preheat air fryer to 375°F (190°C).
- Arrange the zucchini stacks in a single layer.
- Air fry for 10–14 minutes, until golden and crispy.
- Let them rest for 2–3 minutes before serving.
Nutrition Information
Approximate per serving — based on 4 servings:
- Calories: 260
- Protein: 15 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Net Carbs: 16 g
- Fat: 15 g
- Saturated Fat: 7 g
- Cholesterol: 75 mg
- Sodium: 570 mg
- Sugar: 4 g
Nutrition will vary depending on the type and amount of cheese, breadcrumbs, and oil used.
Recipe Notes
- For extra crispiness: Salt the zucchini lightly and let it sit for 10 minutes, then pat it very dry before coating.
- For low carb/keto: Replace breadcrumbs with crushed pork rinds or almond flour.
- For gluten-free: Use gluten-free breadcrumbs and flour.
- For more protein: Add extra Parmesan or use a higher-protein mozzarella.
- Don’t overcrowd the baking sheet or air fryer basket; good airflow helps the stacks become crispy.
Frequently Asked Questions
Q: Why are my zucchini stacks soggy?
A: Zucchini contains a lot of water. Pat the slices very dry before coating, and avoid overcrowding the pan.
Q: Can I make these ahead of time?
A: Yes. Assemble them a few hours ahead and refrigerate. Bake just before serving for the best texture.
Q: Can I freeze zucchini stacks?
A: They can be frozen, but zucchini becomes softer after thawing. For the crispiest result, prepare and bake them fresh.
Q: What cheese works best?
A: Mozzarella gives excellent stretch, while Parmesan creates a crispy, savory crust. Cheddar can also be added for stronger flavor.
Q: Can I make them without breadcrumbs?
A: Yes. Use almond flour, crushed pork rinds, or simply a Parmesan-based coating.
Q: What should I serve with them?
A: They pair well with grilled chicken, baked fish, steak, salad, or marinara sauce for dipping.
Q: Are they suitable for meal prep?
A: Yes. Refrigerate leftovers for up to 3 days and reheat in an oven or air fryer to restore some crispiness.