Description

Thinly sliced zucchini layered into savory stacks, topped with a crunchy Parmesan-panko crust and baked until golden—an irresistible and healthy side dish or appetizer.

Ingredients

Units Scale

2 medium zucchini, thinly sliced
2 tablespoons olive oil
1/3 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh chives or scallions
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
Optional: extra Parmesan and fresh herbs for garnish

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
In a bowl, combine Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Lightly brush both sides of the zucchini slices with olive oil.
Stack 4–5 slices of zucchini on top of each other to form individual towers and place them onto the baking sheet.
Press a spoonful of the breadcrumb-Parmesan mixture on top of each stack.
Bake for 20–25 minutes or until the tops are golden brown and crisp, and zucchini is tender.
Garnish with chopped chives or scallions and more Parmesan, if desired. Serve immediately.

Notes

Use a mandoline slicer for evenly thin zucchini slices.
Adjust herbs to taste—thyme or oregano can also be used.
Best served immediately while crispy.

Nutrition

Serving Size: 1 stack (approx.)
Calories: 110
Sugar: 2g
Sodium: 180mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg