Recipe Instructions:
INGREDIENTS
1 large (289 g, 10.2 oz) zucchini thinly sliced to 1/8 inch thick slices
1/2 cup (54 g) finely shredded parmesan cheese fresh (not the shelf stable kind)
5 tsp (10 g) pork rind breadcrumbs or panko breadcrumbs
INSTRUCTIONS
Preheat oven to 400°F. Lightly grease the interior of a standard 12 cup muffin pan. Depending on the length of your zucchini, you may not need all 12 cavities. I only used 10.
Lay out all of your zucchini slices in a single layer with no overlaps. Lightly cover the surface of each slice with cheese. I used slightly more than 1/2 tsp of cheese for each slice, but your amount may vary depending on how wide your zucchini slices are.
Stack the zucchini slices on top of each other, about 5 to 6 slices high per stack. You don't want to stack too many because then your stack will be unstable. Sprinkle about 1/2 tsp of pork rind crumbs or panko breadcrumbs on the top layer of zucchini for each stack.
Carefully transfer the zucchini stacks to the prepared muffin cups.
Bake zucchini stacks for about 10-12 minutes or until tops are crispy, cheese is melted and zucchini is cooked. If desired, set your oven to low broil and broil a few minutes until your cheese begins to blister. This step is completely optional but I like that it added some color on the cheese.
If any of the zucchini stacks have slid sideways, you can quickly straighten them while the cheese is still melty. Carefully remove the zucchini stacks (I used a fork to lift the stack from the bottom) and serve while warm.
