These parmesan zucchini stacks are a delicious side dish and a great low carb alternative to potato stacks. The stacks have a crunchy top layer and a cheesy, creamy center. They are just 3 ingredients and easy to make.
This is such a fun appetizer or side dish. I got the idea from the crispy potato stacks I’ve previously made. However, these are much easier and they are low carb.
- Parmesan Cheese
- Pork Rind Breadcrumbs or Panko Breadcrumbs
To keep these keto-friendly, I used pork rind crumbs to add the crunchy top. If you are not on a keto diet, you can also use panko breadcrumbs and it works just as well. I don’t recommend regular breadcrumbs because they don’t crisp up as much.
How to Make Zucchini Stacks
- The zucchini is first thinly sliced to 1/8 inch thick. If you have a mandoline slicer, I highly recommend using that as it will make cutting go a lot faster and help ensure that your zucchini is evenly sliced.
- The zucchini slices are sprinkled with a light layer of parmesan cheese.
- The zucchini slices are then stacked up, about 5 to 6 per stack.
- Finally, the zucchini stacks are topped with breadcrumbs.
- The zucchini stacks are then put into muffin cups and baked for about 10 minutes or until the cheese is melted, zucchini is soft and breadcrumbs are crispy.
More Zucchini Side Dish Recipes
Parmesan Zucchini Stacks
- 1 large (289 g, 10.2 oz) zucchini thinly sliced to 1/8 inch thick slices
- 1/2 cup (54 g) finely shredded parmesan cheese fresh (not the shelf stable kind)
- 5 tsp (10 g) pork rind breadcrumbs or panko breadcrumbs
- Preheat oven to 400°F. Lightly grease the interior of a standard 12 cup muffin pan. Depending on the length of your zucchini, you may not need all 12 cavities. I only used 10.
- Lay out all of your zucchini slices in a single layer with no overlaps. Lightly cover the surface of each slice with cheese. I used slightly more than 1/2 tsp of cheese for each slice, but your amount may vary depending on how wide your zucchini slices are.
- Stack the zucchini slices on top of each other, about 5 to 6 slices high per stack. You don't want to stack too many because then your stack will be unstable. Sprinkle about 1/2 tsp of pork rind crumbs or panko breadcrumbs on the top layer of zucchini for each stack.
- Carefully transfer the zucchini stacks to the prepared muffin cups.
- Bake zucchini stacks for about 10-12 minutes or until tops are crispy, cheese is melted and zucchini is cooked. If desired, set your oven to low broil and broil a few minutes until your cheese begins to blister. This step is completely optional but I like that it added some color on the cheese.
- If any of the zucchini stacks have slid sideways, you can quickly straighten them while the cheese is still melty. Carefully remove the zucchini stacks (I used a fork to lift the stack from the bottom) and serve while warm.
- I recommend using a mandoline slicer to slice your zucchini. It will be much faster and your slices will be more even. I used the widest setting to get the 1/8 inch.
- I don't recommend slicing your zucchini thinner than 1/8 inch because the zucchini shrinks when cooking and your slices will fall apart if they are too thin.
- I have only tested this recipe with fresh Parmesan cheese. I think if you try to use the grated shelf-stable kind, the cheese won't melt enough to stick the slices together.
- You need to bake these stacks in muffin molds, otherwise the slices will slide out during baking.
- I use this oxo mandoline slicer.*
- I used Pork King Good unseasoned pork rind crumbs*.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.