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These crispy zucchini stacks bring a fresh twist to summer snacking with layers of tender zucchini, rich Parmesan and Gruyère cheeses, fragrant garlic, and fresh thyme. Baked until golden and topped with a crunchy panko crust, they offer a perfect balance of textures that pairs wonderfully with warm marinara sauce. Whether as a side at a dinner party or an appetizer at your next gathering, these stacks are sure to impress.
I first made these zucchini stacks to accompany a summer barbecue and they quickly stole the show. Now they are requested every time zucchini is in season around here.
Ingredients
- Cooking spray: for greasing muffin tin and preventing sticking
- 2 large zucchini: sliced evenly for consistent cooking a mandoline makes this easier if you have one
- Kosher salt: to season and draw out moisture from zucchini slices
- 3 cloves garlic: grated to infuse aromatic flavor throughout
- 1/2 cup whole milk: to add creaminess to cheese mixture
- 1 tablespoon fresh thyme: finely chopped brings herbal brightness dried thyme works in a pinch
- 1 tablespoon Dijon mustard: adds subtle tang and depth
- 1/2 teaspoon freshly ground black pepper: for seasoning
- 1 1/2 ounces Parmesan: shredded for sharp salty notes use good quality for best flavor
- 1 1/2 ounces Gruyère: shredded for nutty richness freshly grated yields best melt
- 1/3 cup panko bread crumbs: for crispy topping
- 1 tablespoon extra-virgin olive oil: to help breadcrumbs brown beautifully
- Marinara sauce: on the side for dipping and complementing the cheesy stacks
Step-by-Step Instructions
- Preheat and Prepare the Zucchini:
- Set oven temperature to 425 degrees Fahrenheit. Spray a standard 12-cup muffin tin lightly with cooking spray so stacks don’t stick. Arrange about one-third of zucchini slices on a paper towel-lined baking sheet and season lightly with kosher salt. Repeat placing remaining zucchini in layers separated by paper towels and salt each layer. Let zucchini rest for 10 minutes so they release excess water, which helps prevent sogginess.
- Make the Cheese Mixture:
- In a large bowl whisk together grated garlic, whole milk, chopped thyme, Dijon mustard, and black pepper to create a flavorful base. Stir in half of the shredded Parmesan and half of the shredded Gruyère until fully combined, then gently fold in the zucchini slices coating each slice with the cheesy mixture.
- Assemble the Zucchini Stacks:
- Evenly layer the coated zucchini slices into each prepared muffin cup to create stacks. Pour any remaining cheese mixture from the bowl over the top of the zucchini stacks, which ensures extra gooey cheesy flavor during baking. Place muffin tin in oven and bake for 20 minutes allowing the zucchini to soften and the cheese to meld.
- Prepare and Add the Crispy Topping:
- While stacks bake, mix together panko bread crumbs, olive oil, and the remaining Parmesan and Gruyère cheese in a small bowl. After the initial baking time, sprinkle this breadcrumb mixture evenly over each zucchini stack. Return the muffin tin to the oven and bake for another 20 to 25 minutes so the topping becomes golden brown and crisp. Remove stacks and allow to cool for 5 minutes before serving.
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One of my favorite things about this recipe is the fresh thyme’s ability to lift the rich cheese and garlic flavors. I remember making these for a summer potluck with friends, and everyone was sneaking bites before the main course even started.
Storage Tips
Store any leftover zucchini stacks in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven to keep the crust crispy rather than microwaving, which can make them soggy.
Ingredient Substitutions
If you don’t have Gruyère, Swiss cheese or mild white cheddar can work as substitutes though flavor will be less nutty. For a dairy-free version, try a plant-based cheese that melts well and skip the milk, replacing it with unsweetened non-dairy milk.
Serving Suggestions
Serve these zucchini stacks alongside a bowl of warm marinara sauce for dipping. They also pair well with a crisp green salad or grilled meats for a well-rounded summer meal.
Commonly Asked Questions
- → What is the best way to slice zucchini evenly?
A mandoline slicer ensures uniform thin rounds, making stacking and even baking easier. If unavailable, a sharp chef’s knife works with careful slicing.
- → Can I use different cheeses in place of Parmesan and Gruyère?
Yes, cheeses like mozzarella or fontina can be substituted, but Parmesan and Gruyère add a distinctive nutty and creamy flavor ideal for these stacks.
- → How do I get the panko topping crispy and golden?
Mix panko with oil and cheese before sprinkling over the zucchini stacks, then bake until the topping browns and crisps, usually 20-25 minutes.
- → Is it necessary to dry the zucchini slices before assembling?
Yes, layering zucchini between paper towels with salt helps draw out moisture, preventing sogginess and ensuring a firmer texture when baked.
- → What pairs well as a dipping sauce for the zucchini stacks?
Warm marinara sauce complements the stacks by adding a tangy, herby contrast to the rich, cheesy layers and crispy topping.