Parmesan Zucchini Stacks
These zucchini stacks are so fun and flavorful. The tops are crunchy and the center is soft and creamy.
Ingredients
- 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
Instructions
- 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.
Notes
- 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).
Serving: 1stack, Calories: 27kcal, Carbohydrates: 1g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 57mg, Fiber: 1g, Sugar: 1g
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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