Cheesy Crispy Zucchini Stacks (Printable Version)
# What You'll Need:
→ Vegetables
01 -
2 large zucchini, sliced into 3 mm coins, divided
→ Dairy
02 -
45 g Parmesan cheese, shredded, divided
03 -
45 g Gruyère cheese, shredded, divided
04 -
120 ml whole milk
→ Herbs and Spices
05 -
1 tbsp fresh thyme, chopped or 1 tsp dried thyme
06 -
3 garlic cloves, grated or finely chopped
07 -
1/2 tsp freshly ground black pepper
08 -
Kosher salt, to taste
→ Condiments
09 -
1 tbsp Dijon mustard
10 -
1 tbsp extra-virgin olive oil
→ Other
11 -
1/3 cup (approximately 30 g) panko bread crumbs
12 -
Cooking spray, as needed
13 -
Marinara sauce, for serving
# Step-by-Step Directions:
01 -
Preheat the oven to 220°C. Lightly coat a 12-cup muffin tin with cooking spray. Arrange one-third of the zucchini slices in a single layer on a paper towel-lined baking sheet. Sprinkle with a pinch of kosher salt. Repeat for the remaining zucchini slices, separating each layer with paper towels. Allow to rest for 10 minutes to draw out moisture.
02 -
In a large bowl, whisk together grated garlic, whole milk, thyme, Dijon mustard, and black pepper. Stir in half of the Parmesan and half of the Gruyère until evenly combined. Add the zucchini slices and toss gently to coat thoroughly.
03 -
Evenly layer the coated zucchini slices into the prepared muffin cups. Pour the remaining cheese mixture over each stack to distribute evenly. Place the tin in the oven and bake for 20 minutes.
04 -
While baking, combine panko bread crumbs, extra-virgin olive oil, remaining Parmesan, and Gruyère in a small bowl. Remove muffin tin from oven and evenly sprinkle the bread crumb mixture over each zucchini stack. Return to the oven and bake an additional 20–25 minutes until the topping is golden brown and crisp. Allow to cool for 5 minutes before serving.
# Helpful Notes:
01 -
Using a mandoline ensures even zucchini slices for uniform cooking and presentation. If unavailable, use a sharp knife but aim for consistent thickness.