Zucchini Stacks

This zucchini stacks appetizer is easy to make and is a fun, healthy appetizer idea. Zucchini and potatoes are “stacked” and topped with Parmesan cheese for a tasty vegetable appetizer.

It’s football season, and these snacks are great for tailgating. Some other great tailgate recipes include our football rice treats, chorizo green chili dip, and this hot pizza dip.

Add us as a Google Trusted Source

Why You’ll Love This Recipe

• Easy to make: Requires simple prep and minimal cooking time.
• Versatile side dish: Perfect for pairing with marinara sauce or with your favorite dipping sauce.
• Healthy and flavorful: Loaded with fresh zucchini slices, red potatoes, and parmesan cheese.
• Customizable: Add fresh mozzarella, panko bread crumbs, or fresh basil for extra layers of flavor.
• Beautiful presentation: Golden brown zucchini rounds stacked on potatoes create an impressive snack, side, or appetizer.

Ingredients for delicious zucchini stacks

• Red potatoes
• Zucchini squash
• Olive oil
• Minced onion
• Garlic salt
• Salt
• Pepper
• Grated parmesan cheese.

How to make zucchini potato stacks

1. Preheat oven to 400°.
2. Wash red potatoes and zucchini and slice into rounds. Keep potatoes and squash separate for now.
3. Combine the oil, onion, salt, and pepper in a small bowl or container.
4. Coat the potatoes with the oil mixture and layer them in a single layer on a cookie sheet. Bake for 20 minutes. Flip potatoes and add zucchini rounds next to potatoes (do not stack at this time).
5. Bake an additional 20 minutes. Remove from heat and stack zucchini rounds onto potatoes. Sprinkle with parmesan cheese and serve.

Tips for the Best Results

• Use a mandolin slicer to slice zucchini and potatoes into even inch slices for consistent cooking.
• Pat zucchini slices dry with a paper towel to remove excess moisture for better browning.
• Bake potatoes first to ensure they cook through before layering with zucchini rounds.
• Sprinkle parmesan cheese just before serving to enhance the flavor.
• Place stacked zucchini and potatoes on a cooling rack after baking to maintain crispness.

Substitutions and Variations

• Replace parmesan cheese with fresh mozzarella or a dairy-free alternative for a different flavor profile.
• Add a layer of panko bread crumbs for a crispy topping.
• Swap zucchini with medium eggplant slices if desired.
• Experiment with seasonings like garlic powder or Italian herbs for added flavor.
• Use a shallow bowl to coat vegetables evenly with the oil mixture.
• For a richer flavor, try cooking in a casserole dish and broiling for a golden brown finish.

FAQs

More yummy zucchini recipes

Zucchini Stacks Appetizer

Raquel Pineira

Recipe for Zucchini stacks appetizer that uses potatoes and zucchini in a nice little stack. Perfect for parties, or tailgate parties.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Vegetable

Cuisine American

Servings 12

Calories 98 kcal

Ingredients

  

1x2x3x

• 4 red potatoes
• 1 zucchini squash
• 1/4 cup olive oil
• 1 teaspoon minced onion
• 1/2 teaspoon garlic salt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons grated parmesan cheese.

Instructions

 

• Preheat oven to 400°.
• Wash red potatoes and zucchini and slice into rounds. Keep potatoes and squash separate for now.
• Combine the oil, onion, salts and pepper in a bowl or container.
• Coat the potatoes with the oil mixture and layer in a single layer on cookie sheet. Bake for 20 minutes. Flip potatoes and add zucchini rounds next to potatoes (do not stack at this time).
• Bake an additional 20 minutes. Remove from heat and stack zucchini rounds onto potatoes. Sprinkle with parmesan cheese and serve.

Nutrition

Calories: 98kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 327mgPotassium: 369mgFiber: 1gSugar: 1gVitamin A: 49IUVitamin C: 9mgCalcium: 21mgIron: 1mg

Tried this recipe?Let us know how it was!