Zucchini Stacks
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Zucchini Stacks
Zucchini Stacks
Zucchini Stacks
Zucchini Stacks
Zucchini Stacks
Zucchini Stacks
Zucchini Stacks
Zucchini Stacks
Zucchini Stacks

Zucchini Stacks

Eating vegetables doesn't have to be boring with these delicious zucchini stacks topped with bread crumbs and Parmesan cheese.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Sides
Cuisine General
Servings 2 Served
Calories 2 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Large Zucchini, sliced thin
  • 1 Tbsp. Olive oil plus 1 Tsp. Olive oil
  • 1/2 Tsp. Kosher Salt
  • 1/4 Tsp. Freshly ground black pepper
  • 1/8 Tsp. Onion powder
  • 1/8 Tsp. Garlic powder
  • Pinch of Calabrian Chili flakes
  • 2 Tbsp. Parmesan cheese, grated
  • 2 Tbsp. Dry Italian breadcrumbs
  • Cooking Spray


  • Preheat the oven to 375 degrees. Spray a 6-muffin tin with cooking spray.
  • Using a mandolin or a sharp knife, cut the zucchini into very thin slices. Put them into a bowl and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, onion powder, chili flakes, and a tablespoon of the cheese. Toss to coat.
  • Put a stack of zucchini slices into each muffin tin.
  • Mix the breadcrumbs, remaining tablespoon of cheese and teaspoon of olive oil in a small bowl. Sprinkle the tops of each zucchini stack with some of the breadcrumb/cheese mixture.
  • Bake until the zucchini is cooked through and the tops of the breadcrumbs are golden brown. About 20 – 25 minutes. Enjoy!


Calories: 2kcalCarbohydrates: 0.5gProtein: 0.1gFat: 0.01gSodium: 478mgPotassium: 7mgFiber: 0.1gSugar: 0.03gVitamin C: 0.1mgCalcium: 2mgIron: 0.03mg
Keyword healthier choice, sides, vegetables
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