Ingredients
The Veggie: 2 medium zucchinis, cut into uniform \frac{1}{4}-inch thick rounds
The Cheese: 1\frac{1}{2} cups shredded cheese (a mix of Mozzarella for the melt and Parmesan or sharp Cheddar for flavor works best)
The Seasonings:
1 tbsp olive oil
\frac{1}{2} tsp garlic powder
Salt and freshly cracked black pepper, to taste
🥣 Directions
Step 1: Prep and Season the Zucchini
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place your zucchini rounds in a large bowl, drizzle with olive oil, and toss with garlic powder, salt, and pepper until every slice is lightly coated
Step 2: Build the Stacks
Arrange half of your zucchini rounds flat on the prepared baking sheet. Place a generous pinch of shredded cheese directly on top of each round. Top each one with a second zucchini slice to create a “sandwich,” exactly like the top photo.
Step 3: Add the Final Cheese Touch
(Optional but highly recommended) Add a tiny pinch of extra cheese or a dusting of grated Parmesan right on top of the top zucchini slice to get that gorgeous, blistered crust seen in the finished photo.
Step 4: Bake Until Golden and Bubbly
Pop the baking sheet into the oven and bake for 15 to 18 minutes, or until the zucchini is tender. Turn the oven to Broil for the last 2 minutes to get the cheese completely melted, bubbling, and beautifully browned.
Step 5: Cool Slightly and Serve
Remove from the oven and let them cool on the pan for about 3 to 5 minutes so the cheese sets up slightly (this keeps them from sliding apart). Lift them with a spatula, plate them up, and serve immediately as-is or with a side of warm marinara sauce for dipping