Zucchini Stacks in the Style of Eggplant Parmesan Recipe

This take on classic eggplant parm is perfect for late summer, when vegetable gardens are bursting with zucchini.

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
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Updated September 24, 2024
Closeup of a zucchini stack in the style of eggplant parmesan.

Serious Eats / Jennifer Olvera

Why It Works

  • A simple tomato sauce gets depth of flavor from wine and a dash of balsamic vinegar.
  • Pepperoni gives the otherwise vegetarian dish a bit of heft.
  • Finishing the zucchini stacks under the broiler turns the cheese brown and bubbly.

As any gardener knows, sometimes that bumper crop of veggies takes on a life of its own. In my case, I've ended up with a few large zucchini that seem to have materialized overnight, and this recipe, a riff on eggplant parmesan, is one of my favorite ways to use them.

The substitution here is very simple: I just use the zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, I form these into little individual stacks with alternating layers of pepperoni, tomato sauce, fresh basil, and a combination of mozzarella and parmesan cheeses. Then, I bake them in the oven, followed by a quick blast under the broiler until browned and bubbly on top. The result is something both homey and company-worthy.

While some eggplant parm recipes call for salting the eggplant to remove excess moisture, it isn't necessary here, unless your zucchini is especially moist. In that case, place it in a sieve or colander, and sprinkle it with salt. Then, drain it over the sink for an hour before patting it dry and proceeding with the breading and frying steps. (If you can't find large zucchini, other summer squash, or even eggplant, will work too, without almost any difference in cooking times.)

Because the stacks can slide apart while cooking, they should be nestled against one another. You can also use a bit of crumpled foil, laced in between each stack, to keep them upright.

A short rest helps blow off the molten, tongue-burning heat and helps set their vertical form. Sprinkle on a garnish of fresh basil and they're ready to go.

August 2014

Recipe Details

Zucchini Stacks in the Style of Eggplant Parmesan Recipe

Prep 5 mins
Cook 85 mins
Active 30 mins
Total 90 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

For the Sauce:

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon minced yellow onion

  • 2 medium cloves garlic, minced

  • 1 (14.5-ounce) can crushed tomatoes

  • 2 tablespoons tomato paste

  • 1/4 cup dry white wine

  • 1 1/2 teaspoons balsamic vinegar

  • Kosher salt and freshly ground black pepper

For the Stacks:

  • 12 (3/4-inch-thick) zucchini rounds from 2 large zucchini (see note)

  • 2 large eggs

  • 2 cups breadcrumbs

  • 1 cup freshly grated parmesan cheese

  • Extra-virgin olive oil, for frying

  • 1/4 pound pepperoni, sliced very thin

  • 2 cups shredded mozzarella

  • 1/2 cup freshly grated parmesan cheese

  • 1/2 cup torn fresh basil

Directions

  1. For the Sauce: Heat oil in a medium skillet over medium heat. When oil is shimmering, add onion and garlic and cook, stirring, until softened and translucent, about 7 minutes. Stir in tomatoes, tomato paste, wine, and vinegar and bring to a simmer. Season with salt and pepper. Reduce heat to low and simmer for 20 minutes, stirring periodically. Set aside.

  2. For the Stacks: Adjust oven rack to lower-middle position and preheat oven to 350°F (175°C). Whisk eggs in a shallow wide bowl. Toss together breadcrumbs with parmesan on a large plate; season breadcrumbs with salt and pepper.

  3. Fill a medium saucepan with 1/8 inch oil and heat over medium-high heat until shimmering. Meanwhile, working in batches, dunk zucchini slices in egg wash, shaking off excess, then dredge in breadcrumb mixture. Fry zucchini, turning once, until golden brown on both sides, about 6 minutes total. Drain on a paper-towel-lined plate. Repeat with remaining zucchini rounds, egg wash, and breadcrumbs, adding additional oil to saucepan as needed.

  4. Spray an 8- by 8-inch baking dish with nonstick cooking spray. Arrange 4 rounds of fried zucchini in dish, spacing them apart evenly. Arrange a single layer of pepperoni slices on top of each zucchini round. Top pepperoni with a dollop of tomato sauce, then sprinkle a small amount of both cheeses and basil on top. Repeat with another layer of fried zucchini, followed by pepperoni, tomato sauce, cheeses, and basil. Finish each stack with the remaining 4 fried zucchini rounds and top with spoonfuls of tomato sauce. Nestle the stacks against one another or against the side of the baking dish so they don’t slide apart while cooking; alternatively, use wads of aluminum foil to help support each stack. Bake zucchini stacks for 12 minutes. Top each stack with the remaining cheeses and bake until just tender, about 5 minutes longer.

  5. Turn on the broiler and move oven rack to middle position. Broil zucchini stacks until cheese is browned and bubbly on top and the zucchini slices are fully tender, about 5 minutes. Let rest for 5 minutes. Serve immediately, garnished with a shower of the remaining basil.

Special Equipment

Medium skillet, medium saucepan, 8- by 8-inch baking dish, nonstick cooking spray

Read More

Nutrition Facts (per serving)
842Calories
56gFat
50gCarbs
37gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories842
% Daily Value*
Total Fat 56g72%
Saturated Fat 19g94%
Cholesterol 174mg58%
Sodium 1968mg86%
Total Carbohydrate 50g18%
Dietary Fiber 6g23%
Total Sugars 13g
Protein 37g
Vitamin C 45mg226%
Calcium 732mg56%
Iron 5mg30%
Potassium 1366mg29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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