Baked Cheesy Zucchini Stacks
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
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.
Nutrition
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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These are tasty. I would definitely salt them next time- I may even salt ahead and sweat them to pull out some water before assembly and compare. But at very least I will salt the flour. Also doubled the seasoning. I made with almond flour and I found about halfway through the flour was drying out so I misted with some olive oil. Also the almond flour was starting to brown and would have burned so I covered with foil for the remainder. Will make again with some mods. Thank you for a fun recipe- great to have many ways to cook zucchini this time of year!
Do you hold them in a stack while dipping them in the egg and parm cheese or do you dip 6 peices individually in those 2 ingredients and then stack them up and do the tops and bottoms with flour?
What a mess!
I’m not very good at dredging ‘stuff’.
It’s in the oven now. Time will tell.
I used coconut flour and garlic pepper in place of the onion powder and pepper. They are very tasty, but didn’t look as nice as yours. A few stacks slid…to look like short little leaning towers of Pisa. Please let me know if you have suggestions for next time. Thanks!
Hi Andria, that’s strange. As long as you used the eggs – that should make them stick!
I would suggest using a muffin tray next time. That should help with the sliding!
Enjoy!
I made these with almond flour and I doubled the onion & garlic powders. VERY tasty! This is gonna be a staple for me.
Hi Kate, love the feedback and thank you for trying the recipe out!
Very tasty. I ate them with my own homemade passatta. SCRUMPTIOUS.
Thank You
absolutely amazing!!! Made them twice with raving reviews! Making them as part of a big fancy dinner tomorrow.
Hi Connie, That’s fantastic! Glad they were well received by all!
They were perfect!! I made a simple ranch dip but they were so good I forgot to dip them!! Absolute winner. Super happy I have another zucchini 😀
Hi Susan, Yay! I’m so glad they were a winner for you! Thanks for trying the recipe!
In the nutrition facts you say 40 calories. It that per stack? Can’t wait to try these!
Hi Pat, that’s per stack!
I made the zucchini tonight. I thought it was just ok. I won’t make it again. it wasn’t as tasty as it looked.
Hi Kay, I’m sorry the recipe didn’t work out for you!
Love this vegetable dish! So yummy 😋
Hi Sue, glad you liked them!
Sadly I followed your video. You don’t mention anything about eggs and flour. So now they are in the oven with no eggs and no flour.
I read eggs
not bad but definitely needs salt and more seasoning
Thanks for trying Nat, definitely adjust seasonings to your preference always
Everyone loved these, even the avowed zuke haters. Yum. Followed recipe exactly and they were great!
Also made the zucchini pizza stacks in a muffin tin last week, really great! Thanks!
Amazing recipe
I made these today and my family loved them – but I don’t really see the need for the flour – the tops looked weird. Can I eliminate the flour next time I make them or will it change the taste?