Grilled Zucchini Parmesan Stacks

Ingredients

For the Zucchini

• 3 medium zucchini, cut into twenty-four 1/2-inch rounds
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

For Assembly

• 3/4 cup thick marinara sauce
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 1/3 cup finely grated parmesan cheese
• 1/3 cup fresh basil leaves, thinly sliced
• Optional: red pepper flakes

Substitutions

• Use eggplant rounds instead of zucchini, salting and blotting them before grilling.
• Replace mozzarella with provolone or an Italian blend; use a meltable dairy-free cheese if needed.
• Add a thin slice of cooked mushroom or roasted pepper between layers while keeping each stack stable.

Instructions

Step 2: Grill the rounds

Grill over medium-high heat for 2 to 3 minutes per side, until lightly marked and just tender. Do not cook until floppy.

Step 4: Build the stacks

Add a second zucchini round, more sauce, and cheese, then finish with a third round. Spoon a final small amount of marinara on top and sprinkle with mozzarella and parmesan.

Step 5: Melt and brown

Broil 4 to 6 inches from the heat for 2 to 4 minutes, watching closely, until the cheese bubbles and develops golden spots.

Step 6: Garnish and serve

Rest for 3 minutes so the layers settle. Add basil and red pepper flakes, then lift each stack with a thin spatula.

How to Store Leftovers

• Refrigerate cooled stacks in a shallow airtight container for up to 3 days.
• Store basil separately and add fresh leaves after reheating.
• Place parchment between layers only after the stacks are completely cold.

How to Reheat

• Reheat in a 375°F oven or air fryer for 6 to 9 minutes, until the center is hot and the cheese bubbles.
• Use a microwave only for convenience; it will make the zucchini softer.
• Add fresh basil and a small spoonful of warm marinara after reheating if the stacks appear dry.

What to Serve With It

• A tomato and arugula salad
• Grilled chicken for a larger meal

Common Mistakes to Avoid

• Grilling the zucchini until it is too soft to stack.
• Using too much sauce between layers.
• Building stacks from different-size rounds that slide apart.
• Walking away during broiling, when cheese can burn quickly.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.