Zucchini Tomato & Cheese Stackers

Prep Time
Cook Time
Ready In

"If you love zucchini, tomatoes and cheese - you will love these stackers!"

Original recipe yields 2 servings


  • Serving Size: 1 (256.1 g)
  • Calories 255.4
  • Total Fat - 19.1 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 110.9 mg
  • Sodium - 750.6 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 7.1 g
  • Protein - 8.2 g
  • Calcium - 150.8 mg
  • Iron - 2 mg
  • Vitamin C - 21.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large saute pan over medium heat. Preheat oven to 350.

Step 2

In bowl mix egg and milk, in a separate bowl the panko crumbs, seasoning of choice, salt and pepper.

Step 3

Dip zucchini slices in milk and egg mixture, then into panko crumbs.

Step 4

Cook slices in a large saute pan until nice golden brown turning once. Brown second side lightly and place on cookie sheet.

Step 5

Top each Zucchini slice with a slice of tomato, some fresh basil and a slice of mozzarella cheese.

Step 6

Put the cookie sheet of stackers in a preheated 350 degree oven for about five minutes or until mozzarella cheese starts to melt.

Tips & Variations

No special items needed.



I made a bunch of these to serve as an appetizer for a pot-luck dinner and they were gobble up in no time. Everyone loved these Gerry!

review by:
(4 Aug 2015)

Bergy (RIP" Forever in our Kitchen)

Lovely healthy appetizer. The Zuke stays crisp just the way I like them. Only thing I will change next time is to use a spicy cheese like jalapeno havarti. I love spice.

(31 Aug 2014)


We had these for lunch today and are they ever yummy! For us, they need some kick, so when I make them next time, I will be adding some garlic, and switching up the cheese to feta. My grandchildren enjoyed them just as much as we did. Thanks for another wonderful recipe! Made for Billboard Recipe Tag.

review by:
(21 Aug 2012)