Go Back

Fresh Zucchini Parmesan Stacks

Imagine this! Crunchy stacks of fresh zucchini Parmesan stacks layered between juicy slices of garden picked tomato and fresh mozzarella cheese.
Course Main Course
Cuisine Italian
Keyword Zucchini Parmesan Stacks
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Ali Randall


  • Prego® Farmers' Market Tomato and Basil sauce
  • 1/2 cup canola oil
  • 2 eggs, beaten
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Parmesan cheese
  • 1 thick zucchini, sliced 1/4 inch thick on an angle
  • 2-4 ripe tomatoes on the vine, sliced
  • 1 ball fresh mozzarella cheese, sliced
  • 1/4 cup fresh basil leaves
  • Balsamic reduction or glaze


  • Heat the Prego® Farmers' Market Tomato and Basil Marinara in a sauce pan over medium heat reducing to low after a few minutes to keep warm.
  • Prep the tomatoes and mozzarella.
  • Heat a large skillet to medium heat and add the canola oil. Eye ball it depending on the size of your skillet pan and add more oil if needed. Allow the oil to heat up for a minute or two before adding the breaded zucchini slices.
  • Create an assembly line for the sliced zucchini. Crack the eggs in one bowl and beat well. Mix together the breadcrumbs and Parmesan cheese in another. Dip the slices into the egg first then into the breadcrumb mixture covering both sides well.
  • Add the zucchini slices to the hot oil and allow the zucchini to sauté for about 5 to 7 minutes until golden brown on each side flipping halfway through. Remove the zucchini slices with a slotted spoon to a paper towel-lined platter.
  • Pour a ladle full of marinara sauce onto each plate. Create a stack alternating the zucchini, tomato slices and mozzarella on top of the sauce. Top with fresh basil and drizzle with balsamic glaze.