Name: Crispy Zucchini Stacks: The Ultimate Guide to Deliciousness
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6-8 stacks
Ingredients: 3 medium zucchini, sliced into 1/4-inch thick rounds; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup all-purpose flour; 15 ounces ricotta cheese (whole milk preferred); 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 1 clove garlic, minced; 1 large egg, lightly beaten; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup all-purpose flour; 2 large eggs, lightly beaten; 2 cups panko breadcrumbs; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Vegetable oil, for frying (about 3-4 cups); Marinara sauce, for serving; Fresh basil leaves, for garnish; Grated Parmesan cheese, for garnish

Crispy Zucchini Stacks: Prepare to be amazed by this unexpectedly delicious and visually stunning appetizer! Forget everything you thought you knew about zucchini because this recipe will transform it into a crispy, cheesy, and utterly irresistible treat. I promise, even the most ardent zucchini skeptics will be reaching for seconds.

While zucchini itself might not have a long and storied history, the concept of layering vegetables with cheese and breadcrumbs is a time-honored culinary tradition found in various cultures. Think of Italian eggplant parmesan or Greek moussaka – these dishes share a similar spirit of transforming simple ingredients into something truly special. My version, these Crispy Zucchini Stacks, takes that inspiration and gives it a modern, lighter twist.

So, why are these stacks so popular? It's a combination of factors. The thinly sliced zucchini, when baked, develops a delightful crispness around the edges while remaining tender in the center. The layers of savory cheese and seasoned breadcrumbs add richness and texture, creating a symphony of flavors and sensations in every bite. Plus, they are incredibly easy to make! Perfect for a quick weeknight snack, an elegant appetizer for a dinner party, or even a fun way to get your kids to eat their vegetables. Get ready to experience zucchini like never before!

Ingredients:

For the Zucchini:

3 medium zucchini, sliced into 1/4-inch thick rounds
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour

For the Ricotta Filling:

15 ounces ricotta cheese (whole milk preferred)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 clove garlic, minced
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Breading:

1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper

For Frying:

Vegetable oil, for frying (about 3-4 cups)

Optional Garnishes:

Marinara sauce, for serving
Fresh basil leaves, for garnish
Grated Parmesan cheese, for garnish

Preparing the Zucchini:

Slice the Zucchini: Start by washing your zucchini thoroughly. Using a sharp knife, slice the zucchini into rounds that are about 1/4-inch thick. Try to keep the slices as uniform as possible so they cook evenly.
Draw Out Excess Moisture: Place the zucchini slices in a colander. Sprinkle them generously with 1 teaspoon of salt. This will help draw out excess moisture from the zucchini, which is crucial for achieving that crispy texture we're after. Let the zucchini sit in the colander for at least 30 minutes, or even up to an hour. You'll notice water accumulating in the bottom of the colander – that's exactly what we want!
Pat Dry: After the zucchini has sat for the allotted time, rinse it thoroughly under cold water to remove the excess salt. Then, pat the zucchini slices completely dry with paper towels. This step is super important! The drier the zucchini, the crispier it will get when fried.
Season Lightly: In a bowl, toss the dried zucchini slices with 1/4 cup of all-purpose flour, 1/2 teaspoon of black pepper. Make sure each slice is lightly coated. This will help the breading adhere better.

Making the Ricotta Filling:

Combine the Ingredients: In a medium-sized bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh basil, minced garlic, lightly beaten egg, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Mix Well: Use a fork or spoon to mix all the ingredients together until they are well combined and the mixture is smooth and creamy. Taste the mixture and adjust the seasoning if needed. You might want to add a pinch more salt or pepper, depending on your preference.
Set Aside: Once the ricotta filling is ready, set it aside while you prepare the breading station.

Setting Up the Breading Station:

Prepare Three Shallow Dishes: You'll need three shallow dishes or pie plates for the breading process.
First Dish: Flour Mixture: In the first dish, place 1 cup of all-purpose flour.
Second Dish: Egg Wash: In the second dish, lightly beat 2 large eggs.
Third Dish: Panko Breadcrumbs: In the third dish, combine 2 cups of panko breadcrumbs, 1/2 teaspoon of garlic powder, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to ensure the spices are evenly distributed throughout the breadcrumbs.

Assembling and Breading the Zucchini Stacks:

First Flour Coating: Take a zucchini slice and dredge it in the first dish with the flour mixture, making sure it's evenly coated on both sides. Shake off any excess flour.
Egg Wash Coating: Dip the floured zucchini slice into the egg wash, ensuring it's completely coated. Let any excess egg drip off.
Panko Breadcrumb Coating: Transfer the egg-coated zucchini slice to the dish with the panko breadcrumbs. Press the zucchini firmly into the breadcrumbs, making sure it's completely covered on both sides. The panko breadcrumbs will give the zucchini stacks a lovely crispy texture when fried.
Repeat: Repeat the breading process with another zucchini slice.
Ricotta Filling Layer: Place one breaded zucchini slice on a clean surface. Spread a generous spoonful (about 1-2 tablespoons) of the ricotta filling evenly over the top of the zucchini slice.
Stacking: Top the ricotta filling with another breaded zucchini slice, creating a stack. Gently press down on the stack to help it adhere together.
Repeat Stacking: Repeat the stacking process until you have used three zucchini slices and two layers of ricotta filling per stack.
Repeat for All Stacks: Continue assembling and breading the remaining zucchini slices and ricotta filling until you have used all the ingredients.

Frying the Zucchini Stacks:

Heat the Oil: Pour vegetable oil into a large, heavy-bottomed skillet or pot. You'll need enough oil to reach a depth of about 1/2 inch. Heat the oil over medium heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the temperature. If you don't have a thermometer, you can test the oil by dropping a small piece of breadcrumb into it. If the breadcrumb sizzles and turns golden brown in about 30 seconds, the oil is ready.
Fry in Batches: Carefully place the zucchini stacks into the hot oil, making sure not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy zucchini stacks. Fry the stacks in batches, usually 3-4 at a time, depending on the size of your skillet.
Fry Until Golden Brown: Fry the zucchini stacks for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spatula to carefully flip the stacks over to ensure they cook evenly on both sides.
Remove and Drain: Once the zucchini stacks are golden brown and crispy, remove them from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. This will help keep them crispy.
Repeat: Repeat the frying process with the remaining zucchini stacks, making sure to maintain the oil temperature.

Serving:

Serve Immediately: The crispy zucchini stacks are best served immediately while they are still hot and crispy.
Optional Garnishes: Serve the zucchini stacks with a side of warm marinara sauce for dipping. You can also garnish them with fresh basil leaves and grated Parmesan cheese for added flavor and visual appeal.
Enjoy! Enjoy your delicious and crispy zucchini stacks! They make a great appetizer, side dish, or even a light meal.

Conclusion:

And there you have it! These Crispy Zucchini Stacks are more than just a pretty appetizer; they're a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone looking to elevate their snack game or impress guests with a simple yet sophisticated dish. The combination of the crispy zucchini, the creamy ricotta, and the tangy balsamic glaze is simply divine. It's the perfect balance of textures and tastes that will leave you wanting more. But why is this recipe a must-try, you ask? Well, beyond the incredible flavor profile, it's also surprisingly easy to make. You don't need to be a professional chef to whip up these beauties. The instructions are straightforward, and the ingredients are readily available. Plus, it's a fantastic way to use up that abundance of zucchini that seems to appear every summer! It's a win-win situation, really. You get a delicious and impressive dish with minimal effort and maximum flavor. Now, let's talk about serving suggestions and variations because the possibilities are endless! These Crispy Zucchini Stacks are fantastic as a standalone appetizer, perfect for parties or gatherings. You can also serve them as a side dish alongside grilled chicken, fish, or steak. They add a touch of elegance and freshness to any meal. Looking for variations? Get creative! Try using different types of cheese, such as goat cheese or mozzarella, instead of ricotta. Experiment with different herbs and spices to customize the flavor to your liking. A sprinkle of red pepper flakes adds a touch of heat, while a drizzle of pesto adds a burst of herbaceousness. You could even add a layer of thinly sliced prosciutto or salami for a more substantial and savory stack. For a vegan option, you can easily substitute the ricotta cheese with a plant-based alternative. There are many delicious vegan ricotta cheeses available in stores, or you can even make your own using cashews or tofu. Just be sure to adjust the seasoning to your liking. Another fun variation is to use different vegetables in addition to zucchini. Thinly sliced eggplant or yellow squash would work beautifully in these stacks. You could even create a colorful rainbow stack using a variety of different vegetables. Don't be afraid to experiment and make this recipe your own! That's the beauty of cooking, after all. It's all about having fun and creating something delicious that you and your loved ones will enjoy. I am so confident that you'll love these Crispy Zucchini Stacks. They are a guaranteed crowd-pleaser and a delightful addition to any menu. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I can't wait to hear about your experience making these Crispy Zucchini Stacks. Did you try any variations? What did you think of the flavor? Share your photos and comments with me! I love seeing your creations and hearing your feedback. Let me know if you have any questions, and I'll be happy to help. Happy cooking! I hope you enjoy this Crispy Zucchini Stacks recipe as much as I do.