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Baked stacks of cheesy zucchini are the yummiest of poppers.
These incredibly delicious zucchini stacks are adorable and taste amazing. Simple to make is an understatement. Make sure you use a mandolin slicer to get them nice and thin. You can also slice them with a knife too.
Dredging these takes a little time but it’s worth it. You can add any additional seasonings you like to this recipe but salt is not necessary. There is enough from the Parmesan cheese.
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Baked Cheesy Zucchini Stacks
Baked stacks of cheesy zucchini are the yummiest of poppers.
Ingredients
- 2 large zucchini,, sliced thin
- 2 eggs,, beaten
- 3/4 cup grated parmesan cheese
- 1/3 cup flour , of choice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- black pepper, to taste
Instructions
- Preheat oven to 400° F. Line a baking sheet with parchment paper.
- In 3 separate bowl, house your eggs in one, the parmesan cheese in the second and in the third whisk together the flour and seasonings. No salt is needed for this recipe.
- Grab about 6 slices of the zucchini and dredge them first in the eggs (allowing excess to drip off), then the parmesan and lastly ONLY the tops and bottom of each stack in the flour mixture.
- Bake for 35-40 minutes or until the stacks are golden brown and crispy.
Notes
Dip in some tsatziki sauce.
Calories: 40kcal, Carbohydrates: 3g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 74mg, Potassium: 110mg, Fiber: 1g, Sugar: 1g, Vitamin A: 134IU, Vitamin C: 6mg, Calcium: 55mg, Iron: 1mg
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Stella, I haven’t made these yet but I have a crazy question! With this recipe, or any recipe with zucchini, will it work if I peel the zucchini? Why? I cook at a camp for children, in Italy, and they flat out refuse to eat anything green!!! But I have successfully tricked them once! But the zucchini was then run through a food processor so you really couldn’t tell what it was. I suppose these round stacks would still give the idea of zucchini!!
Hi Raney, that is hysterical but I do know how picky some kids can be!!
For this recipe I don’t think it should be a problem to peel the skin off the zucchini. the recipe should still work just fine!
I just love your food recipes thank you so much for sharing your food recipes.
Hi Antoinette! Thank you for your support and kind feedback!
Can’t wait to try, look great! Want to make for a party but have a few questions. Can these b made and frozen but how would u reheat and would they still taste good?
Well these are fun! I’m hoping my zucchini will be prolific this summer.
http://www.chefmimiblog.com
These are unbelievably tasty! They take a minute to make, but are well worth it when they come out of the oven. So glad I saw this recipe. I have many more bookmarked from your site. Thanks for all your creativity.
awesome you have such ideas are you a dietitian?
HI Audrey, I am NOT a dietician or doctor. Just love to eat, cook and eat on the healthy side. I’ve also lost 60 pounds two times (after both my pregnancies).
Thank you very much for the recipe. it sounds truly delicious.
Thanks so much for these lovely recipes!
Love your life!
its my pleasure Peggy!
LYL!!
The stacks slid apart once they got in the hot oven. I thought about putting them in a muffin to to avoid that. We’ll see how they taste. It took a lot more parm too!!!
Mine did too. I straightened them up with a toothpick.
Loved them but I thought they actually did need salt. It seemed lacking. Otherwise great!
I will have to try this recipe again because it did not turn out. I should’ve watched the video as I tried to keep the stacks together as I dredged each component. Difficult & wrong!
excellent..loved the zucchini this way!!
I’m going to thy this. It looks great! I do almost the same thing with eggplant and simply use them in sandwiches or with other dishes. My wife makes Eggplant Parmesan, which is one of my favorite meals.
They turned out just like the picture. My whole family enjoyed them, even the picky eaters. Delish!!!!