Crispy Parmesan Herb Zucchini Stacks with Burrata

Golden, crunchy zucchini fritters layered with melted mozzarella and crowned with creamy burrata—this skillet dish is a celebration of texture and flavor. The fritters are crisp on the outside, tender within, and the herby, cheesy goodness is taken over the top with a drizzle of garlic herb oil.

It's an impressive centerpiece for a weeknight dinner or a special gathering, yet it comes together with simple ingredients and one hot cast iron skillet.

These crispy parmesan herb zucchini stacks are the kind of dish that makes everyone at the table lean in for a closer look. Thin strips of zucchini are mixed with scallions, fresh dill, and plenty of parmigiano reggiano, then fried until deeply golden and crunchy.

Each fritter is stacked with shredded mozzarella, broiled until the cheese is molten, and finished with a cloud of burrata and a fragrant garlic herb oil. The result is a savory, cheesy, herbaceous tower that delivers on both looks and flavor. Serve it as a stunning vegetarian main or a showstopping side.

Ingredients

Why this recipe works

The method here is all about building layers of texture. Julienning the zucchini creates a delicate, almost noodle-like shred that crisps up beautifully when fried.

The combination of olive oil and butter in a hot cast iron skillet gives the fritters a deep golden crust and a rich, nutty flavor that you just don't get from a nonstick pan. Frying in batches ensures each fritter gets maximum contact with the hot fat, so every edge becomes shatteringly crisp.

Layering the fritters with mozzarella and then broiling them melts the cheese into a gooey, stretchy glue that holds the stacks together. The burrata on top adds a luxurious, creamy contrast, while the garlic herb oil cuts through the richness with a bright, aromatic finish.

The final pull of the cheese—both the stretchy layer and the crispy bits—isn't just for show; it lets you enjoy the full range of textures in one dramatic bite.

Notes and substitutions

The key ingredients here are quality zucchini, a good aged parmigiano reggiano, and fresh herbs. Zucchini that is firm and bright green will hold up better when shredded. Parmigiano reggiano has a crystalline texture and salty, nutty flavor that is essential—skip the pre-grated stuff. Fresh dill adds a bright, anise-like note that pairs beautifully with the cheese, but if you're not a fan, you can swap in basil or parsley.

For the garlic herb oil, you can make a quick version by warming 1/4 cup of extra-virgin olive oil with a smashed garlic clove and a few sprigs of fresh herbs over low heat for 5 minutes. Let it cool and discard the solids. This can be made ahead and stored in the fridge for up to a week. If you prefer, you can also use a high-quality store-bought herb oil.

• Parmigiano reggiano: Aged pecorino romano can be used for a sharper, saltier flavor.
• Fresh dill: Fresh basil or parsley can replace dill for a different herb note.
• Burrata: Fresh mozzarella can be used, though it will be less creamy inside.
• Garlic herb oil: Extra-virgin olive oil with a pinch of dried herbs and garlic powder works in a pinch.

Equipment

• Box grater
• Cast iron skillet
• Large bowl
• Spatula
• Paper towels
• Chef's knife
• Cutting board