Zucchini Parmesan Stack
Ingredients
3 medium zucchini
1½ cups marinara sauce
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh basil
¼ cup breadcrumbs, optional
Instructions
1. Prepare the oven:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Slice the zucchini:
Wash the zucchini and slice into rounds about ¼-inch thick. Arrange them in a single layer on the baking sheet.
3. Season and roast:
Brush the zucchini lightly with olive oil. Sprinkle with garlic, Italian seasoning, oregano, salt, and pepper. Roast for 12–15 minutes, turning once, until tender and lightly golden.
4. Build the stacks:
Reduce oven temperature to 375°F (190°C). On a baking dish, place one zucchini round, add a spoonful of marinara, a little mozzarella, and Parmesan. Repeat with another zucchini slice. Finish each stack with marinara, mozzarella, and Parmesan.
5. Add breadcrumbs:
If desired, sprinkle a small amount of breadcrumbs over the tops for extra crunch.
6. Bake:
Bake for 15–20 minutes, until the cheese is melted, bubbling, and golden.
7. Garnish:
Remove from the oven and let the stacks rest for 5 minutes. Sprinkle with fresh basil and serve warm.