Crispy Zucchini Stacks Recipe

Layers of soft zucchini are roasted with Parmesan and Gruyère cheeses, garlic, and fresh thyme before being coated with crispy panko breadcrumbs and baked till golden brown.

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Add a side of warm marinara for dipping, and you've got a perfect summer snack. Serve them as a side dish at your next dinner party, or place them on the appetizer table for an easy two-bite snack.

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YIELDS: 12 serving(s) PREP TIME: 10 mins TOTAL TIME: 1 hr. 10 mins CAL/SERV: 92

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INGREDIENTS: Cooking spray 2 large zucchini, sliced into 1/8" coins, divided Kosher salt 3 cloves garlic, grated or finely chopped 1/2 c. whole milk 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme 1 Tbsp. Dijon mustard 1/2 tsp. freshly ground black pepper 1 1/2 oz. Parmesan, shredded (about 1/2 c.), divided 1 1/2 oz. Gruyère, shredded (about 1/2 c.), divided 1/3 c. panko bread crumbs 1 Tbsp. extra-virgin olive oil Marinara sauce, for serving

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Step 1: Preheat oven to 425°. Coat a regular 12-cup muffin tray with cooking spray. Spread one-third of the zucchini on a baking sheet lined with paper towels;

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Step 2: season with a pinch of salt. Repeat with the remaining zucchini, separating the layers with paper towels. Allow to sit for 10 minutes.

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Step 3: In a large bowl, combine garlic, milk, thyme, mustard, and pepper. Stir in half the Parmesan and half the Gruyere. Add the zucchini and stir to coat.

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Step 4: Divide zucchini pieces evenly among muffin cups. Pour the remaining cheese mixture into the bowl and over the stacks. Bake for 20 minutes.

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Step 5: Meanwhile, in a small bowl, combine bread crumbs, oil, and the remaining Parmesan and Gruyère. Top zucchini stacks with the bread crumb mixture.

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Step 6: Continue baking until the topping is golden brown and crispy, about 20 to 25 minutes. Let cool for 5 minutes before serving.

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