Cheesy Zucchini Stacks
Golden, tender zucchini slices layered with melty cheese and baked until bubbly and beautifully browned. These little zucchini stacks make an easy low-carb side dish, appetizer, or light vegetarian meal.
Servings: 4
Makes: 8 zucchini stacks
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Oven: 425°F (220°C)
Ingredients
For the Zucchini Stacks
4 medium zucchini
1½ cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
2 cloves garlic, finely minced
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
¼ tsp red pepper flakes, optional
Optional
¼ cup shredded cheddar for extra browning
2 tbsp cream cheese for a creamier center
¼ cup finely chopped sun-dried tomatoes
Fresh basil for serving
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Slice the Zucchini
Wash and dry the zucchini.
Cut each zucchini into ½-inch thick rounds.
Try to keep the slices as even as possible so they cook at the same rate.
3. Remove Excess Moisture
Place the zucchini slices in a single layer on a clean towel or paper towels.
Lightly sprinkle with salt and allow them to sit for about 10 minutes.
Pat the moisture away thoroughly.
This step helps prevent watery stacks and encourages better browning.
4. Make the Cheese Mixture
In a bowl, combine:
Mozzarella
Parmesan
Garlic
Italian seasoning
Garlic powder
Onion powder
Black pepper
Fresh parsley
Red pepper flakes, if using
Mix well.
5. Assemble the Stacks
Arrange half of the zucchini slices on the prepared baking sheet.
Place approximately 1–1½ tablespoons of the cheese mixture on each slice.
Top with another zucchini round.
Gently press down.
For a taller stack, you can use three zucchini slices, but two slices are easier to keep together.
6. Add More Cheese
Sprinkle a little extra mozzarella and Parmesan over the tops.
For a golden, bubbly finish, don’t completely cover the zucchini—the exposed edges will roast and caramelize.
7. Bake
Drizzle or lightly brush the stacks with olive oil.
Bake for 15–20 minutes, until the zucchini is tender and the cheese is melted.
8. Broil for a Golden Finish
For the beautiful browned tops shown in the photo, switch the oven to BROIL.
Broil for 1–3 minutes, watching carefully.
Remove as soon as the cheese becomes golden brown and bubbly.
9. Rest & Serve
Allow the zucchini stacks to rest for 3–5 minutes.
Garnish with fresh parsley or basil.
Serve warm.
Tips for Perfect Zucchini Stacks
Choose firm zucchini
Medium zucchini are ideal because they have fewer large seeds and hold their shape better.
Don’t slice too thin
Very thin slices can become soft and difficult to stack.
Remove excess water
Salting and patting the zucchini dry helps prevent soggy stacks.
Don’t overload with cheese
Too much cheese can melt out onto the baking sheet. A moderate layer gives you the best balance.
Use freshly grated Parmesan
It melts and browns better than many pre-shredded varieties.
Broil carefully
The cheese can go from golden to burnt very quickly.
Easy Variations
Garlic Parmesan
Use extra Parmesan and fresh minced garlic with mozzarella.
Cheddar Zucchini Stacks
Replace half the mozzarella with sharp cheddar.
Mediterranean
Add:
Feta
Sun-dried tomatoes
Fresh basil
Oregano
Pizza Style
Add a teaspoon of pizza sauce between the zucchini layers and sprinkle with mozzarella, Parmesan, and Italian seasoning.
Spicy
Add red pepper flakes, diced jalapeño, or a pinch of cayenne.
Chicken & Zucchini
Add a thin layer of finely chopped cooked chicken between the zucchini slices.
Bacon & Cheese
Add a small amount of cooked, crumbled bacon to the cheese mixture.
What to Serve With Them
These zucchini stacks pair beautifully with:
Grilled chicken
Baked salmon
Garlic shrimp
Steak
Turkey meatloaf
Roasted chicken
Italian sausage
Fresh green salad
Tomato salad
Cauliflower rice
They can also be served as an appetizer with marinara sauce for dipping.
Optional Dipping Sauce
Quick Garlic Herb Dip
Combine:
½ cup plain Greek yogurt
1 tbsp lemon juice
1 small garlic clove, minced
1 tbsp fresh parsley
¼ tsp dried oregano
Pinch of salt
Pinch of black pepper
Mix well and refrigerate for 15 minutes before serving.
Storage & Reheating
Refrigerator
Store leftovers in an airtight container for 3–4 days.
Reheating
For the best texture, reheat in:
Oven: 375°F (190°C) for 8–10 minutes
Air fryer: 375°F (190°C) for 3–5 minutes
Avoid microwaving if you want the cheese and zucchini to remain nicely browned.
Freezing
Freezing isn’t recommended because zucchini contains a lot of water and can become soft after thawing.
Approximate Nutrition
Per serving, assuming 2 stacks per serving:
Calories: ~250
Protein: ~16 g
Carbohydrates: ~8 g
Fat: ~18 g
Fiber: ~2 g
Net Carbs: ~6 g
Sugar: ~5 g
Sodium: ~550 mg
Nutrition is approximate and will vary depending on the cheese and portion sizes.
Allergen & Dietary Information
Contains
Milk/dairy: mozzarella and Parmesan
Nut-Free
Yes. The basic recipe contains no peanuts or tree nuts.
Gluten-Free
Yes, provided your seasonings and cheese are certified gluten-free if required.
Vegetarian
Yes.
Low-Carb
Yes. Zucchini is naturally low in carbohydrates, and this recipe contains no breadcrumbs or flour.
Keto-Friendly
Yes, the basic version can fit a keto-style meal plan.
Dairy-Free
Replace the mozzarella and Parmesan with dairy-free cheese alternatives.
Q&A
Why are my zucchini stacks watery?
Zucchini naturally contains a lot of water. Salting the slices for 10 minutes and thoroughly patting them dry before baking helps significantly.
Can I use yellow squash?
Yes! Yellow summer squash works almost exactly the same way.
Can I use frozen zucchini?
Fresh zucchini is strongly recommended. Frozen zucchini contains more moisture and won’t hold the stack shape as well.
Can I make these without Parmesan?
Yes. Replace Parmesan with additional mozzarella, cheddar, or another hard cheese.
Can I use cheddar instead of mozzarella?
Absolutely. Cheddar gives a stronger flavor and excellent browning.
Can I add breadcrumbs?
Yes, if you aren’t keeping the recipe low-carb. Add 2–3 tablespoons seasoned breadcrumbs to the cheese mixture for extra texture.
Can I make these ahead?
You can assemble them several hours ahead and refrigerate them covered. Bake shortly before serving.
Can I make them in an air fryer?
Yes. Place the stacks carefully in the basket and air fry around 375°F (190°C) for 8–12 minutes, checking early because air fryers vary.
How do I keep the stacks from falling apart?
Don’t make them too tall. Two zucchini slices with a moderate amount of cheese between them are easiest to handle. Let them rest for a few minutes after baking so the melted cheese can set slightly.
Can I add meat?
Yes. Finely chopped cooked chicken, turkey, ground beef, or bacon can be added between the layers.
Can I add tomato?
Yes. Use a very thin slice of tomato or a small amount of chopped sun-dried tomato. Pat fresh tomato dry first so it doesn’t add too much moisture.
Can I use ricotta?
Yes. Mix a little ricotta with Parmesan and mozzarella for a softer, creamier filling.
Can I use feta?
Absolutely. Feta gives the stacks a salty Mediterranean flavor. Try combining feta with mozzarella and fresh oregano.
Are these good for meal prep?
Yes, although they’re best when freshly baked. Reheat them in an oven or air fryer to restore some of the crispness.
Best Serving Idea
Serve these golden zucchini stacks immediately with a spoonful of warm marinara sauce, fresh basil, and a sprinkle of Parmesan. They make a delicious low-carb appetizer or side dish alongside grilled chicken or salmon.
