Gratinated Zucchini Stacks

These flavourful and savoury gratinated zucchini stacks, layered with ham, mozzarella, and crispy herb panko, are perfect as an antipasto or a light main course.
They pair beautifully with a glass of Pinot Bianco DELLAGO Alto Adige DOC.

Ingredients for 4 servings

4	round zucchini
70 g	panko breadcrumbs (or regular breadcrumbs)
1 tbsp	chopped parsley
1 tsp	chopped rosemary
375 g	mozzarella
250 g	cooked ham, sliced
	Extra-virgin olive oil
	Salt

Wine recommendation

Pinot Grigio "Dellago" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

Preheat the oven to 190°C (fan-assisted).

Wash the zucchini, trim the ends, and cut each zucchini into 8 slices, approximately 6–7 mm thick. Line a baking tray with parchment paper and arrange the zucchini slices in a single layer. Drizzle with a little extra-virgin olive oil and season with a pinch of salt.

In a small bowl, combine the panko breadcrumbs with the chopped parsley and rosemary.

Slice the well-drained mozzarella.

Top 24 zucchini slices with half a slice of ham each, leaving 8 slices plain for the moment. Place a slice of mozzarella on top of each ham-covered zucchini slice. Sprinkle all zucchini slices, including those without ham and mozzarella, with the herb panko mixture and drizzle lightly with olive oil.

Bake at 190°C for about 20 minutes, until the zucchini are tender and the panko is lightly golden.

Remove from the oven and assemble the zucchini stacks by layering three zucchini slices topped with ham and mozzarella on top of one another. Finish each stack with one zucchini slice topped only with the herb panko.

Serve the gratinated zucchini stacks immediately with a glass of  Pinot Bianco DELLAGO Alto Adige DOC.

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