Crispy Zucchini Stacks

by

🥒 Crispy Zucchini Stacks

Golden, crunchy, and layered with irresistible flavors, these crispy zucchini stacks are a fun and delicious way to enjoy zucchini. They’re baked or air-fried to perfection, making them lighter than traditional fried versions but just as satisfying. Perfect as an appetizer, snack, or side dish!

✨ Ingredients for Crispy Zucchini Stacks

  • 2 medium zucchini, thinly sliced into rounds (about ¼ inch thick)

  • 1 cup breadcrumbs (panko for extra crunch)

  • ½ cup grated Parmesan cheese

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika

  • ½ teaspoon dried Italian herbs (oregano/basil/thyme mix)

  • Salt & black pepper, to taste

  • 2 large eggs, beaten

  • ½ cup all-purpose flour (or almond flour for low-carb)

  • Olive oil spray (or a drizzle of olive oil)

🥣 Instructions

  1. Prep Zucchini: Slice zucchini into even rounds. Pat dry with paper towels to remove excess moisture.

  2. Set up coating station:

    • Bowl 1: Flour with a pinch of salt & pepper.

    • Bowl 2: Beaten eggs.

    • Bowl 3: Breadcrumbs, Parmesan, garlic powder, paprika, and Italian herbs mixed together.

  3. Coat zucchini: Dip each zucchini slice into flour, then egg, then breadcrumb mixture. Stack 2–3 slices together to form small “mini towers.” Press lightly so they hold shape.

  4. Bake or air-fry:

    • Oven: Place stacks on a parchment-lined baking sheet. Spray with olive oil. Bake at 425°F (220°C) for 18–20 minutes, flipping halfway.

    • Air Fryer: Place stacks in a single layer, spray lightly, and air-fry at 400°F (200°C) for 10–12 minutes.

  5. Serve: Enjoy warm with marinara sauce, ranch, or garlic aioli.

📝 Notes

  • Use panko breadcrumbs for maximum crispiness.

  • Pat zucchini slices dry, or the coating may not stick well.

  • Parmesan gives a nutty flavor—swap with mozzarella for a gooier stack.

  • You can add thin tomato slices or cheese between layers for an Italian twist.

💡 Tips

  • For gluten-free: Use almond flour + gluten-free breadcrumbs.

  • For extra crunch: Double-coat by repeating egg + breadcrumbs.

  • Don’t overcrowd the baking sheet or air fryer basket—this ensures crispiness.

  • Serve immediately, as zucchini can soften if it sits too long.

🍽 Servings

  • Makes 4 servings (about 3–4 stacks per person, depending on zucchini size).

🔢 Nutritional Info (per serving, ~4 stacks)

  • Calories: ~190

  • Protein: 9 g

  • Carbohydrates: 18 g

  • Fat: 9 g

  • Fiber: 3 g

  • Sodium: 310 mg

(Values vary depending on coating and oil used.)

🌱 Benefits

  • Zucchini is rich in fiber & antioxidants – supports digestion & immunity.

  • Lower-carb alternative to traditional fried snacks.

  • Protein boost from Parmesan & egg.

  • Baked, not fried – lighter yet still crispy.

❓ Q/A

Q1: Can I make these ahead of time?
A: Yes! Coat and stack the zucchini slices, refrigerate for up to 24 hours, then bake fresh.

Q2: How do I reheat leftovers?
A: Best reheated in the air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.

Q3: Can I freeze zucchini stacks?
A: It’s not recommended, as zucchini holds a lot of water and may turn soggy once thawed.

Q4: What sauces go best?
A: Marinara, garlic aioli, spicy sriracha mayo, or even tzatziki.

Q5: Can I add cheese inside the stacks?
A: Yes! A small slice of mozzarella or cheddar between zucchini rounds makes them extra indulgent.

Leave a Comment