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A baking sheet holding six golden-brown, bubbly baked Zucchini and Polenta Parmesan Stacks garnished with fresh thyme.

Zucchini and Polenta Parmesan Stacks

An elegant, Mediterranean-inspired vegetarian dish featuring crispy pan-seared polenta rounds layered with savory marinara sauce, tender zucchini slices, melted mozzarella, and sharp Parmesan cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course, Mezze, Side Dish
Cuisine: Greek, Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 tube 18 oz pre-cooked polenta (cut into 1/2 -inch thick rounds)
  • 1 large zucchini cut into 1/2-inch thick rounds
  • 2 tbsp extra virgin olive oil divided for pan-frying
  • 1 cup high-quality marinara sauce warmed
  • 1 .5 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • A pinch of sea salt and freshly cracked black pepper
  • Fresh thyme sprigs for garnish

Method
 

  1. Prep and Preheat: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or brush it lightly with a touch of olive oil.
  2. Sear the Polenta: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pan-fry the sliced polenta rounds for 3–4 minutes per side until they form a light, golden-brown crispy crust. Transfer the crispy polenta rounds onto the prepared baking sheet.
  3. Sear the Zucchini: Add the remaining tablespoon of olive oil to the same skillet. Sear the zucchini slices for 1–2 minutes per side to add color and soften slightly. Season lightly with a pinch of sea salt and pepper, then remove from the heat.
  4. Assemble the Stacks: Spoon 1 generous tablespoon of warmed marinara sauce onto each crispy polenta round. Sprinkle a small layer of mixed mozzarella and Parmesan cheese over the sauce. Place one seared zucchini slice firmly on top. Follow with another small spoonful of marinara sauce, a hefty pile of the remaining cheeses, and a dusting of dried Italian seasoning.
  5. Bake and Broil: Bake in the preheated oven for 15–20 minutes until the cheese is completely melted and bubbling. Switch the oven to broil for the final 1–2 minutes to create beautiful golden-brown charred spots on top. Watch closely so it does not burn!
  6. Garnish and Serve: Remove from the oven and let rest for 5 minutes so the layers set. Garnish each stack with fresh sprigs of thyme and serve warm.

Notes

  • Pro Tip: Always grate your Parmesan cheese fresh from a block; pre-grated varieties contain starches that prevent a smooth, bubbly melt.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in an air fryer or oven at 350°F to retain the crispy texture of the polenta base.