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Baked zucchini and cheese stacks topped with golden bubbling Parmesan and mozzarella on a round glass plate.

Baked Zucchini and Cheese Stacks

Tender zucchini rounds sandwiched with melted mozzarella, topped with Parmesan and oregano, and baked until golden and bubbling. A fast 35-minute Mediterranean-inspired side dish!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

  • - 2 large straight zucchinis cut into uniform 1/2-inch rounds
  • - 1 1/2 cups low-moisture mozzarella shredded
  • - 1/4 cup Parmesan cheese freshly grated
  • - 1 tbsp extra-virgin olive oil
  • - 1 tsp garlic powder
  • - 1 tsp dried Italian seasoning or dried oregano
  • - Salt to taste
  • - Freshly cracked black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss the zucchini rounds in extra-virgin olive oil, garlic powder, salt, and black pepper.
  2. Place half of the zucchini rounds on the baking sheet. Top each base round with a generous pinch of shredded mozzarella, then place a second zucchini slice on top to create a sandwich stack. Press down gently.
  3. Add another layer of shredded mozzarella onto the top slice of each stack. Sprinkle evenly with grated Parmesan and dried Italian seasoning.
  4. Bake at 400°F for 18–20 minutes until tender. Switch to high broil for the final 2 minutes until the cheese topping is deeply golden and bubbling. Rest for 3 minutes before serving.

Notes

- Choose straight zucchinis for flat, uniform slices and stable stacks.
- Keep rounds at a precise 1/2-inch thickness for even cooking.
- Use low-moisture mozzarella to prevent excess liquid during baking.
- Watch closely during the final 2-minute broiling step to avoid burning.
- Allow 3 minutes of resting time after baking so the cheese sets before serving.