1. Slice and Prep the Zucchini

• Wash the zucchinis thoroughly and pat them dry.
• Slice each zucchini into 1/4-inch rounds, trying to keep the thickness uniform for even cooking.
• Lay the slices on a clean towel or paper towel.
• Sprinkle lightly with salt to draw out excess moisture.
• Let sit for about 10–15 minutes.
• Pat them dry again before breading.

2. Prepare the Breading Station

• Place flour in a shallow dish.
• In a separate bowl, beat the eggs until smooth.
• In a third bowl, mix breadcrumbs, parmesan, garlic powder, and Italian seasoning.

3. Bread the Zucchini Rounds

• Take one slice of zucchini and coat it lightly in flour.
• Dip it into the egg mixture, letting any excess drip off.
• Press it into the breadcrumb mixture, coating both sides thoroughly.
• Repeat with all zucchini slices.
• Set aside on a clean plate.

4. Cook the Zucchini

Oven Method

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• Arrange breaded zucchini slices in a single layer.
• Drizzle or brush lightly with olive oil.
• Bake for 20–22 minutes, flipping halfway through, until both sides are golden and crispy.

Air Fryer Method

• Preheat air fryer to 375°F (190°C).
• Place zucchini slices in a single layer in the basket.
• Lightly spray with olive oil.
• Cook for 10–12 minutes, flipping halfway through, until golden and crisp.

5. Assemble the Stacks

• Once zucchini slices are cooked, prepare to layer.
• Choose 3 slices per stack—start with a base.
• Add a small amount of mozzarella cheese on top.
• Add some shredded chicken or beef, if using.
• Add a second zucchini slice and repeat the layering.
• Top with a final zucchini round and finish with more cheese.
• Spoon a small amount of tomato sauce on top (optional).

6. Final Bake

• Return the stacked zucchini rounds to the oven (or air fryer if it fits).
• Bake at 375°F (190°C) for 5–7 minutes, or until cheese is melted and bubbly.
• Optional: Broil for 1–2 minutes for a browned, golden cheese topping.