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Zucchini and goat cheese stack layered dish beautifully plated for summer.

Zucchini and Goat Cheese Stack

A light, layered dish of roasted zucchini and goat cheese, topped with cherry tomatoes and Parmesan, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, sliced into 1/4-inch rounds
  • 8 ounces goat cheese, softened Store brand is fine.
  • 1 cup cherry tomatoes, halved The sweeter the better.
  • 1/4 cup fresh basil leaves, chopped Fresh basil is recommended.
  • 2 tablespoons olive oil Use a good quality.
  • 1 teaspoon balsamic vinegar
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine the olive oil, balsamic vinegar, salt, and pepper. Adjust to taste.
  3. Add the zucchini slices to the bowl and toss to coat evenly.
  4. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper. Roast for about 15 minutes, or until golden.
  5. While the zucchini is roasting, mix the goat cheese with the chopped basil until well combined.
  6. Remove the zucchini from the oven and let it cool slightly.
Assembly
  1. On a serving platter, layer the zucchini slices with a spread of the goat cheese mixture between each slice.
  2. Top the stack with halved cherry tomatoes and sprinkle with grated Parmesan cheese.
  3. Drizzle with any remaining olive oil mixture and serve warm or at room temperature.

Notes

This dish can be served as a light main with crusty bread or as a side dish to grilled chicken. It can be prepared ahead of time and assembled before serving.