Zucchini Stacks: A Delicious and Quick Side Dish!

Stacking vegetables may not be the most obvious route to flavor, but in this case, it works wonders. This recipe is less about technique and more about assembly, layered slices of zucchini seasoned with herbs and spices. It is then given structure by a muffin pan, and brought together with the sharp bite of Parmesan.

You don’t need a special occasion to serve this dish. A bite of Zucchini stacks will definitely put a grin on your face regardless of the time of the day.

Where Do Zucchini Stacks Come From?

Zucchini stacks are based on the charm of Mediterranean-style vegetable dishes. While Italy has long celebrated zucchini, or courgettes, if you’re Team UK, layering them in mini towers was made popular in recent decades by home cooks and bistros trying to make vegetables fun again.

Are you aware that Zucchini is technically a fruit? But, when it’s stacked, seasoned, and roasted with Parmesan, no one really cares what it's classified as, it’s just delicious.

Pro Tips for the Best Zucchini Stacks

• Salt the slices and let them sit for 10 minutes. This helps draw out extra moisture so your stacks aren’t soggy.
• Layer loosely because if you stack too tightly, they’ll steam instead of roast. A little air will add a lot more texture.
• Grate fresh Parmesan for this dish. Pre-shredded stuff often contains anti-caking agents, which don’t melt the same way.

Can I Add Other Vegetables?

Yes, but keep it light. Thin slices of eggplant or sweet potato could work, but remember they cook at different rates. If mixing, pre-bake those slices slightly before stacking.

What Should I Serve These With?

They pair beautifully with grilled meats, pastas, or as a warm salad topper. Or serve them as finger food with herbed yogurt or marinara sauce for dipping.

Why Are My Zucchini Stacks Soggy?

Too much moisture because they were cut too thick. Try reducing the number of layers next time and use fresh, firm zucchini.

Do These Work Cold?

Surprisingly, yes. Once baked, they firm up and can be eaten at room temp. They are great for lunches or a picnic spread.

How to Store Any Leftovers

Any leftovers can be placed in the refrigerator for a limited number of days. They might lose their taste and texture if they aren’t consumed within 3 days.

How to Make Zucchini Stacks

Slice your zucchini super thin using a mandoline. Do it directly over a large bowl to save some cleanup later.

Sprinkle in salt, pepper, a dash of dry basil, and a touch of paprika, and mix.

Add the grated Parmesan and toss everything together until each slice is nicely seasoned.

Prepare for baking by lightly oiling a muffin pan.

Start stacking your seasoned slices inside each cup. Sprinkle a bit more Parmesan on each stack and finish with a final drizzle of olive oil on top.

Bake in a preheated oven at 180°C/360°F for 30 minutes.

Let them cool slightly before serving the stacked zucchini on a platter.