Make these easy Cheesy Zucchini Stacks with zucchini, mozzarella, Parmesan, garlic, and Italian seasoning. A delicious low-carb, cheesy baked zucchini recipe perfect for any meal.
Introduction
I’m always looking for new ways to make zucchini exciting, especially when I have a few sitting in the refrigerator that need to be used. Honestly, plain roasted zucchini can get a little boring, but adding plenty of cheese changes everything!
These Cheesy Zucchini Stacks are one of those recipes that look much more impressive than they actually are. I usually slice the zucchini fairly thick, layer it with mozzarella and Parmesan, season everything with garlic and Italian herbs, and let the oven do the work.
As the zucchini cooks, it becomes tender while the cheese melts into all those little layers. The tops turn beautifully golden and crispy, while the inside stays soft and cheesy.
They’re great as a side dish with chicken, steak, or fish, but I also love serving them as a simple vegetarian lunch. If you’re trying to get your family to eat more vegetables, this is definitely one to try!
Ingredients
For the Zucchini Stacks
- 3 medium zucchini
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Optional Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
- Red pepper flakes for a little heat
Step-by-Step Method
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a baking dish or line a baking sheet with parchment paper.
2. Slice the Zucchini
Wash and dry the zucchini.
Cut each zucchini into slices about ½ inch thick. Try to keep the slices similar in size so they cook evenly.
I usually avoid slicing them too thin because thicker slices hold their shape better when you build the stacks.
3. Season the Zucchini
Place the zucchini slices in a large bowl.
Add the olive oil, minced garlic, Italian seasoning, paprika, garlic powder, salt, and black pepper.
Toss gently until all the zucchini pieces are evenly coated.
4. Build the Stacks
Take one zucchini slice and sprinkle it with a little mozzarella and Parmesan.
Place another zucchini slice on top and repeat the cheese layer.
Depending on the size of your zucchini, you can make stacks with 2–3 slices each.
Finish each stack with a generous layer of mozzarella and Parmesan on top.
5. Bake
Place the zucchini stacks in the prepared baking dish, leaving a little space between them.
Bake for approximately 20–25 minutes, or until the zucchini is tender and the cheese is melted.
6. Make Them Golden
For that beautiful browned cheese you see on top, switch the oven to broil/grill for 1–2 minutes at the end.
Watch them carefully because the cheese can go from golden to burnt very quickly.
7. Garnish and Serve
Remove from the oven and let the stacks rest for a few minutes.
Sprinkle with fresh parsley and a little extra Parmesan if desired.
Serve warm while the cheese is gooey and delicious.
Cooking Tips
Don’t Slice the Zucchini Too Thin
Thicker slices work best because they hold their shape and give the stacks some structure.
Don’t Add Too Much Salt
Zucchini naturally contains water, while Parmesan is already salty. I usually start with a small amount of salt and add more after cooking if needed.
Want Crispier Zucchini?
If your zucchini releases a lot of moisture, place the slices on paper towels and gently pat them dry before seasoning.
You can also roast the zucchini slices for about 8–10 minutes before assembling the stacks for an even firmer texture.
Use Freshly Grated Parmesan
Freshly grated Parmesan melts and browns beautifully. It also gives the stacks a much better flavor than pre-grated cheese.
Add Some Heat
If you like spicy food, sprinkle a little red pepper flakes between the layers or add a pinch of cayenne to the seasoning mixture.
Serving Suggestions
These cheesy zucchini stacks go with almost everything!
I usually serve them alongside:
- 🍗 Grilled or roasted chicken
- 🥩 Steak or roast beef
- 🐟 Baked or grilled fish
- 🍤 Garlic butter shrimp
- 🍝 Pasta with marinara sauce
- 🥗 Fresh green salad
- 🍲 Tomato or vegetable soup
They also make a great appetizer. Just make smaller stacks and serve them with toothpicks for an easy party snack.
Approximate Nutrition
Based on approximately 6 servings:
- Calories: 185
- Protein: 11g
- Carbohydrates: 7g
- Fat: 13g
- Fiber: 2g
- Sugar: 4g
- Sodium: 300–400mg
Nutrition information is an estimate and will vary depending on the cheese and exact portion sizes used.
Frequently Asked Questions
1. Can I make Cheesy Zucchini Stacks ahead of time?
Yes. You can assemble them several hours ahead, cover them, and refrigerate until you’re ready to bake. Add a few extra minutes to the baking time if they’re going directly from the refrigerator to the oven.
2. Why are my zucchini stacks watery?
Zucchini contains a lot of water, so some moisture is normal. To reduce it, lightly salt the slices and let them sit for about 10 minutes, then pat them dry before assembling.
3. Can I use another cheese?
Absolutely! Cheddar, Monterey Jack, provolone, or Gruyère can be used instead of or alongside mozzarella. I especially like mozzarella for its stretchy, melty texture.
4. Are these zucchini stacks low-carb?
They can fit well into a low-carb meal because zucchini is relatively low in carbohydrates. However, the exact nutritional content depends on the amount and type of cheese used.
5. Can I make these in an air fryer?
Yes! Assemble the stacks and air fry at approximately 375°F (190°C) for 8–12 minutes, checking frequently toward the end. Cooking time will depend on the thickness of your zucchini and the size of your stacks.
Final Thoughts
These Cheesy Zucchini Stacks are proof that vegetables don’t have to be boring. Honestly, once you add garlic, Italian seasoning, mozzarella, and Parmesan, even zucchini skeptics might be tempted to grab one.
I usually serve them straight from the oven while the cheese is still bubbling and golden. They’re simple enough for a weeknight dinner but pretty enough to put on the table when you’re having guests.
