These delicious Cheesy Baked Zucchini Parmesan Stacks are a comforting, flavorful, and satisfying dish made with fresh zucchini, rich tomato sauce, plenty of melted cheese, crispy breadcrumbs, garlic, and fragrant Italian herbs. The zucchini becomes tender and juicy while the layers of tomato sauce and cheese create a deliciously rich center. A golden breadcrumb topping adds a wonderful crunchy texture, while fresh basil gives the dish a bright and fresh finish.
Ingredients
3 large zucchini, sliced into thick rounds
2 cups marinara or tomato sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup breadcrumbs
2 cloves garlic, finely minced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
½ teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper, to taste
¼ cup fresh basil, chopped
Extra Parmesan for serving
Instructions
- Prepare the zucchini:
Preheat your oven to 400°F (200°C). Wash and dry the zucchini, then cut it into thick, even slices. Arrange the slices on a baking sheet lined with parchment paper. Lightly drizzle them with olive oil and season with salt, black pepper, garlic powder, and Italian seasoning. - Roast the zucchini:
Bake the zucchini for about 10–12 minutes, just until it begins to soften. Roasting first helps remove some excess moisture and gives the zucchini a deeper flavor. - Make the crispy topping:
In a small bowl, combine the breadcrumbs, grated Parmesan, minced garlic, oregano, and a small drizzle of olive oil. Mix everything together until the breadcrumbs are evenly coated. - Build the stacks:
Place a roasted zucchini slice on a baking dish. Spoon a little tomato sauce over it, followed by mozzarella cheese. Add another zucchini slice and repeat the layers. Depending on the size of your zucchini, make each stack two or three layers high.
Add the topping:
Finish each stack with tomato sauce, a generous amount of mozzarella, and a sprinkle of the Parmesan-breadcrumb mixture. This topping will become beautifully golden and crispy as it bakes.
6. Bake:
Return the baking dish to the oven and bake for 18–25 minutes, until the cheese is completely melted, bubbling, and golden brown. If you want an extra-golden top, place the dish under the broiler for 1–2 minutes, watching carefully so it does not burn.
7. Garnish and serve:
Let the zucchini stacks rest for about 5 minutes before serving. Sprinkle generously with fresh chopped basil and a little extra Parmesan.
Serving Suggestion
Serve these cheesy zucchini stacks warm as a main vegetarian dish, side dish, or appetizer. They pair beautifully with a fresh green salad, garlic bread, roasted potatoes, or a simple pasta dish.
Tip: For the best texture, choose firm zucchini and avoid cutting the slices too thin. You can also add a pinch of red pepper flakes to the tomato sauce if you enjoy a little heat.
Enjoy this comforting, cheesy, Italian-inspired zucchini dish!