Crispy Parmesan Herb Zucchini Stacks with Burrata Tips, FAQ & printable recipe

Tips for success

To get the crispiest fritters, make sure the oil is hot before adding the batter. Drop a tiny bit of the mixture into the skillet; if it sizzles immediately, the oil is ready.

Use a combination of olive oil and butter for flavor, but don't let the butter burn—if it starts to brown too quickly, lower the heat.

Cook the fritters in a single layer with space between them, and don't flip them too early. Let them develop a deep golden crust on the first side before turning.

For the best texture, serve the stacks immediately after broiling. The fritters will soften as they sit, so this is not a make-ahead dish.

If you want to prep ahead, you can make the fritter batter and keep it in the fridge for up to a day, but be sure to drain any liquid that accumulates before frying. The garlic herb oil can be made days in advance and stored in the refrigerator.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes to the fritter batter for a subtle heat. Drizzle with a little hot honey or sriracha before serving.
• Herb Swap: Replace the dill with fresh basil or a mix of basil and parsley. Add a teaspoon of lemon zest to the batter for brightness.
• Add Corn: Fold 1/2 cup of fresh or frozen corn kernels into the batter for a sweet pop of texture. Reduce the zucchini by half a medium one to keep the batter thick.
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour. The fritters will be slightly more delicate, but they will still crisp up nicely.

Storage and make-ahead

Fridge

Store leftover stacks in an airtight container in the refrigerator for up to 2 days.

Freezer

Freeze cooked fritters (without the cheese layers) in a single layer, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat in a 350°F (175°C) oven for 5–7 minutes, or until heated through and the cheese is melted again.

Leftover stacks can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore some crispness. The texture will not be as crunchy as fresh, but the flavors will still be delicious.

The components can be prepped ahead: julienne the zucchini, chop the herbs, grate the cheeses, and make the garlic herb oil. The fritter batter can be mixed and refrigerated for up to 24 hours. Fry the fritters just before serving for the best texture.

Serving ideas

Serve the zucchini stacks as a vegetarian main course with a side of crusty bread and a simple green salad.

The creamy burrata and rich cheese make it satisfying enough to stand alone, but the bread is perfect for soaking up any leftover garlic herb oil and cheesy bits from the skillet. For a heartier meal, pair with grilled chicken or a steak.

If serving as an appetizer, make smaller stacks with two fritters each and place them on a platter. They're easy to eat with a fork and knife, and the dramatic cheese pull is a fun party trick. Drizzle extra garlic herb oil on top just before serving and garnish with a few fresh dill sprigs for color.

Frequently asked questions

Recipe card

Crispy Parmesan Herb Zucchini Stacks with Burrata

Prep 20 minCook 25 minRest 5 minTotal 50 minServes 4

Ingredients

• 4 medium zucchini, julienned
• 3 scallions, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1 cup freshly grated parmigiano reggiano
• 2 cups shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 8 oz burrata cheese
• 1/4 cup garlic herb oil (see notes)

Instructions

1. Julienne the zucchini into thin matchsticks. Finely chop the scallions and fresh dill. On a box grater, grate the parmigiano reggiano and the mozzarella into a large bowl.
2. In a large bowl, combine the julienned zucchini, scallions, dill, parmesan, eggs, flour, salt, and pepper. Stir until everything is evenly coated and the mixture holds together when pressed.
3. Heat the olive oil and butter in a cast iron skillet over medium-high heat until the butter sizzles. Scoop about 1/4 cup of the zucchini mixture per fritter, flatten slightly, and fry in batches for 3–4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate.
4. Place one fritter on a serving plate or in the skillet. Top with a generous sprinkle of shredded mozzarella. Add another fritter on top and repeat until you have a tall stack, finishing with mozzarella on top. Repeat with remaining fritters.
5. Place the skillet or stacks under the broiler for 2–3 minutes, or until the mozzarella is melted and bubbly. Remove from heat and immediately top each stack with a piece of burrata.
6. Drizzle the garlic herb oil over the burrata and stacks. Pull a stretchy layer of cheese upward from the top of the stack, then pull a crispy cheese portion from the edge to finish. Serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

20 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.