Parmesan Zucchini Stacks
A delightful and healthy way to enjoy zucchini, these cheesy, crispy stacks are perfect as a side dish or light snack.
Servings: 4 servings
Calories: 120kcal
Ingredients
Main Ingredients
- 1 large zucchini, thinly sliced (1/8 inch thick) Ensure uniform slices for even cooking.
- 1/2 cup finely shredded Parmesan cheese Substitute with cheddar or mozzarella for variations.
- 5 tsp pork rind breadcrumbs or panko breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Lightly grease the interior of a standard 12-cup muffin pan.
- Lay out all zucchini slices in a single layer on a clean surface.
- Lightly cover the zucchini slices with a sprinkle of Parmesan cheese.
- Carefully stack 5 to 6 slices of zucchini to create each stack.
- Sprinkle the top layer of each stack with the pork rind breadcrumbs or panko breadcrumbs.
- Gently place the stacks into the prepared muffin cups.
Baking
- Place the muffin pan in the oven and bake for about 10-12 minutes, or until the tops are crispy and the cheese is melted.
- For an extra touch, broil the stacks for a few minutes until the cheese blisters and turns golden brown, watching closely to prevent burning.
Serving
- Carefully remove the stacks from the muffin pan and serve warm.
Notes
These stacks shine when served warm. Pair with a simple salad or marinara sauce for dipping. Store leftovers in an airtight container in the fridge for best freshness.