Tender layers of roasted zucchini layered with smoky bacon, warm goat cheese, and a crispy panko topping. These zucchini stacks can be prepared in a muffin tin or on a sheet pan.
What’s to love about this roasted zucchini recipe?
There is something about the combination of bacon, goat cheese, and roasted zucchini. It’s a mouthful of flavor.
If you happen to have leftover bacon, this is a great way to use it up!
This recipe is versatile in preparation. A zucchini, yellow zucchini (as in this recipe) or yellow summer squash would all work in this recipe.
You can slice the zucchini thinly or a little thicker to your liking. A sheet pan or a muffin tin for layering is your choice. If you like zucchini with crispy edges, then the sheet pan and thinner slices is the way to go! Move over zucchini stacks in a muffin tin!
How is this recipe made?
The zucchini is sliced, salted, and allowed to release liquid for about an hour. Why?
Zucchini is 90% water and this technique will allow for most of the moisture to be removed.
Add the salt in your palm, take a pinch, and sprinkle salt on each slice, repeating the pinch and sprinkling process.
After an hour of sitting, use a paper towel to wipe the zucchini dry and remove most of the salt.
This zucchini was allowed to rest with salt for about an hour. You can see the moisture released from the zucchini.
In the meantime, crumble the goat cheese (or use packaged, crumbled) and chop the cooked bacon.
Prepare the olive oil and seasoning in a bowl, throw in the sliced zucchini, mix it up, and start layering.
The stacks can be prepared in a greased muffin pan or directly on a sheet pan. I’ve prepared both ways and prefer the sheet pan method for perfectly golden zucchini.
Bake at 425 for about 12-15 minutes, depending on the thickness of the slices, then add the panko topping and broil for another 2-3 minutes.
Let’s talk about the ingredients in this recipe.
How do you cook zucchini without it getting soggy?
Part of the success when cooking, is knowing the characteristics of the ingredients you are working with.
Zucchini is 90% water. When cooked, it slowly releases that water into the dish you’re cooking.
There are a few things you can do.
- Do not overcook zucchini, check it often (reduce the mush factor)
- Cook over high heat, such as sauteing or grilling
- Slice and salt zucchini an hour before using to draw out extra moisture
Roasted Zucchini with Goat Cheese and Bacon
How to crumble goat cheese (or Chevre) the easy way?
If you purchased a vacuum sealed package of goat cheese, freeze the log first for about 15 minutes. While you are at it, put a fork in the freezer with the goat cheese. You will use the fork to crumble the goat cheese.
The best way I have found to remove goat cheese from the package is to set the very cold goat cheese, flat side down on a flat surface and cut around the log using a scissor. Remove the goat cheese from the package.
Storing goat cheese.
Fresh goat cheese left in the vacuum-sealed packaging can last up to two months. The “Best By” date on goat cheese packaging indicates when the product will be at its peak flavor and quality, not its expiration date.
Once you open it, you should keep it in the coldest part of the refrigerator, wrapped in parchment paper for about 2-3 weeks.
To freeze goat cheese, wrap it in freezer-safe plastic wrap, then put it in a freezer bag or wrap it in foil.
Roasted Zucchini with Goat Cheese and Bacon
Tender layers of roasted zucchini layered with smoky bacon, warm goat cheese, and a crispy panko topping baked in a muffin tin or on a sheet pan.
4
servings20
minutes15
minutes35
minutesKeep the screen of your device on
Ingredients
1 l arge zucchini, thinly sliced
4 ounce log of goat cheese or 3 ounce package crumbled
7-8 slices of cooked bacon, crumbled or finely chopped
3 Tablespoons olive oil
1 clove of garlic, finely minced or pressed
1 teaspoon onion powder
1/4 teaspoon salt, and additional for “sweating” zucchini (see tips)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
A pinch or two of fresh, cracked pepper
- Panko topping
3 Tablespoons panko
1 Tablespoon olive oil
Directions
- It is worth the time to remove most of the moisture from zucchini, especially if you have a larger sized zucchini. To do that, thinly slice the zucchini, lay on paper towels and sprinkle salt on each slice. (See blog tips)
- Allow zucchini to rest on paper towels or dump in colander over a bowl to allow water to release from zucchini for about an hour. If you don’t have that much time, I have rested salted zucchini for 15 minutes.
- If you are using a log of goat cheese, crumble it with a fork. Make sure goat cheese is very cold (see tips).
- In the meantime, crumble or chop the cooked bacon.
- Preheat oven to 425 degrees F.
- Prepare pan for baking. Grease a large baking sheet or 12 cup muffin tin.
- In a large bowl, mix together the olive oil, salt, onion powder, thyme, oregano, pepper, and garlic.
- If you salted the zucchini (steps 1 & 2) be sure to pat it dry and remove most of the salt.
- Add the sliced zucchini to the olive oil and seasoning mixture, and toss to coat each slice. Dump into a colander to release any additional moisture.
- Set two slices of zucchini on the baking sheet or in muffin tin, add 1/2 teaspoon crumbled goat cheese and bacon and repeat, layering with two slices at a time. I used eight slices of zucchini in each stack. They will shrink when baking.
- Bake at 425 degrees F. for 12-15 minutes. Poke a thin knife into a stack to check for tenderness.
- Remove from oven and turn on broiler.
- In a small bowl, mix together 3 Tablespoons of panko and 1 Tablespoon of olive oil.
- Sprinkle panko mixture on top of each stack and broil for about 1-3 minutes, watching carefully.
Notes
- Quick tip: Prepare bacon in the microwave. Place six slices on top of 2-3 paper towels, cover with an additional paper towel and microwave on high for about 5 minutes. Perfectly cooked bacon!
- Quick tip: Baking the zucchini stacks on a sheet pan helps the edges turn golden and crispy, creating the perfect contrast to the tender zucchini layers inside.
- Quick tip: If you purchased a vacuum sealed package of goat cheese, freeze the log first for about 15 minutes. Crumbling your goat cheese will be much easier. While you are at it, put a fork in the freezer with the goat cheese.
- Store leftover zucchini stacks refrigerated in a covered container for up to three days.
- Reheat leftover zucchini stacks in the oven at 350 degrees F. for about 15 minutes.
- Top with extra bacon and goat cheese if you have any leftover.
Looking to use up your goat cheese?
