These Crispy, Cheesy Zucchini Stacks Are The New Potato Gratin Stack

These Crispy, Cheesy Zucchini Stacks Are The New Potato Gratin Stack

If you love our viral recipe for potato au gratin stacks, these cheesy, crispy zucchini stacks need to be next on your list. They’ve got layers of tender zucchini roasted with Parmesan and Gruyère, garlic, and fresh thyme, then topped with crispy panko bread crumbs and baked until golden brown. Add a side of warm marinara for dipping, and you’ve got yourself a go-to summer snack. Serve these as a side dish at your next dinner party or add them to the appetizer table as an easy two-bite snack.

The best tool for even zucchini slices is a mandoline. It’s a great kitchen tool for recipes that require creating a lot of slices with consistent thickness, like these zucchini stacks. If you don’t have a mandoline, you can certainly use a sharp chef’s knife, but unless you're a seasoned pro, it may be tough to get the slices to look identical. 

Did you try making this? Let us know how it went in the comments!

Yields: 12 servings

Prep Time: 10 mins

Total Time: 1 hour 10 mins


  • Cooking spray

  • 2

    large zucchini, sliced into 1/8" coins, divided

  • Kosher salt

  • 3

    cloves garlic, grated or finely chopped

  • 1/2 c.

    whole milk

  • 1 tbsp.

    chopped fresh thyme or 1 tsp. dried thyme

  • 1 tbsp.

    Dijon mustard

  • 1/2 tsp.

    freshly ground black pepper

  • 1 1/2 oz.

    Paremsan, shredded (about 1/2 c.), divided

  • 1 1/2 oz.

    Gruyère, shredded (about 1/2 c.), divided

  • 1/3 c.

    panko bread crumbs

  • 1 tbsp.

    extra-virgin olive oil

  • Marinara sauce, for serving


  1. Preheat oven to 425°. Spray a standard 12-cup muffin tin with cooking spray. Arrange one-third of zucchini on a paper towel-lined baking sheet; season with a pinch of salt. Repeat with remaining zucchini, separating each layer with paper towels. Let sit 10 minutes.

  2. Meanwhile, in a large bowl, whisk garlic, milk, thyme, mustard, and pepper. Stir in half of Parmesan and half of Gruyère. Add zucchini and toss to coat.

  3. Layer zucchini slices in prepared muffin cups, evenly dividing slices among cups. Pour remaining cheese mixture in bowl over stacks. Bake 20 minutes.

  4. Meanwhile, in a small bowl, combine bread crumbs, oil, and remaining Parmesan and Gruyère. Top zucchini stacks with bread crumb mixture. Continue to bake until topping is golden brown and crispy, 20 to 25 minutes. Let cool 5 minutes before serving.

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