Ultra-Cheesy Zucchini Burger Stacks
The smell of browned beef and melted cheese tells you Ultra-Cheesy Zucchini Burger Stacks are ready to pull from the oven. It tastes like a cheeseburger, with a tender, crisp-edged zucchini base in place of a bun.
Ultra-Cheesy Zucchini Burger Stacks Ingredients
Yield: 4 servings | Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
- 2 medium zucchini, grated — The grated zucchini forms the base of the patties. Squeeze out as much liquid as you can before mixing so the batter holds together.
- 2 large eggs — The eggs bind the zucchini and flour into a thick batter that sets as it bakes.
- 1/2 cup all-purpose flour — Flour soaks up extra moisture and helps the patties hold their shape in the pan.
- 1/4 cup sour cream — Sour cream keeps the patties tender and adds a little tang that pairs well with the beef.
- 1/2 teaspoon garlic powder — This seasons the zucchini batter so it doesn’t taste flat beside the savory filling.
- 1/2 teaspoon salt — Salt for the zucchini batter. It seasons the patties and helps draw out moisture.
- 1/4 teaspoon black pepper — Pepper gives the batter a gentle bite.
- 2 garlic cloves, minced — Minced garlic blooms in the pan with the beef and onion.
- Salt, to taste — Season the beef filling at the end, since the cheese adds saltiness too.
- Black pepper, to taste — Add to the beef filling just before you stack.
- 1/4 cup grated Parmesan — Parmesan adds a salty, nutty finish. Divide it between the stacks before baking and the finish after baking.
- 1 tablespoon olive oil — I like to use this pan to brown the beef with the onion and garlic.
- 1 lb ground beef — Choose 80/20 ground beef for the most flavor. It crumbles well and browns into a savory filling.
- 1 small onion, finely chopped — Finely chopped onion melts into the beef so you get flavor without big chunks.
- 1/2 teaspoon paprika — Paprika adds color and a mild smoky note to the beef.
- 1/2 teaspoon Italian seasoning — This gives the beef an herby, classic burger flavor.
- 2 cups shredded mozzarella cheese — Mozzarella melts into a gooey, stretchy layer on top. Shred it yourself from a block for the smoothest melt.
- 1 tablespoon chopped fresh parsley, optional — Fresh parsley brightens the finished stacks. Skip it if you don’t have it.
How To Make Ultra-Cheesy Zucchini Burger Stacks
- Mix the zucchini batter. Combine the grated zucchini, eggs, flour, sour cream, garlic powder, salt, and black pepper in a large bowl until a thick batter forms. Squeeze out any extra liquid from the zucchini first so the batter isn’t runny. If the batter looks loose, let it sit for a few minutes so the flour can thicken it.
- Cook the beef filling. Heat the olive oil in a large skillet over medium heat, then add the ground beef, onion, garlic, paprika, and Italian seasoning. Cook, breaking the meat apart, until browned and crumbly, about 8 to 10 minutes. Drain any excess fat, then season with salt and black pepper to taste. Don’t stir too early, so the beef gets some color instead of steaming.
- Stack the burgers. Spoon the zucchini batter into patties on a lined baking sheet. Top each patty with a spoonful of the beef filling, add another zucchini patty on top, then sprinkle with half of the 1/4 cup Parmesan and top generously with the mozzarella. The stacks should sit together without sliding apart.
- Bake and finish. Bake at 400°F (200°C) until the mozzarella is melted and bubbly and the zucchini is set in the center, about 15 to 20 minutes. Check the stacks at the 15-minute mark so the cheese doesn’t burn. While hot, sprinkle the stacks with the remaining Parmesan and the fresh parsley. Rest them for 2 to 3 minutes so the layers hold together when lifted, then serve while the cheese is still stretchy.
Substitutions And Additions
Ground Beef
I’d swap in ground turkey or ground chicken in the same amount, and add a little extra olive oil if the meat looks dry in the pan. The filling will be milder, so you may want an extra pinch of paprika or Italian seasoning.
Mozzarella Cheese
Provolone melts well and gives a slightly sharper bite. Cheddar also works, but it can turn oily if it overheats, so watch the top closely during the bake.
Zucchini
Yellow summer squash can stand in for zucchini with the same grating method. The batter may be slightly wetter, so squeeze it well.
How To Serve And Store
Serve these stacks with a crisp green salad, roasted potatoes, or a simple tomato salad. A squeeze of lemon over the top brightens the rich beef and cheese.
In The Fridge
Cool the stacks to room temperature, then refrigerate them in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until hot throughout, about 10 to 12 minutes.
In The Freezer
Freeze the stacks in a single airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven until hot throughout.
Frequently Asked Questions
Can you make these ahead?
Yes, you can mix the zucchini batter and cook the beef filling up to a day ahead. Keep them separate in the refrigerator, then stack and bake just before serving.
Why are my stacks falling apart?
This usually means the zucchini was too wet. Squeeze the grated zucchini well before mixing so the patties hold their shape.
Can I use a different cheese?
Yes, provolone works well and melts smoothly. Keep the same amount so the top still gets a generous, gooey layer.
More Recipes You’ll Love
- Cheesy Zucchini & Carrot Chicken Sandwiches
- Slow Cooker Creamy Bacon Cheeseburger Dip
- Cheesy Chicken & Zucchini Bun Sandwiches
- Crispy Air-Fryer Zucchini Fries with Creamy Fry Sauce
Ultra-Cheesy Zucchini Burger Stacks
Ingredients
Method
- Mix the zucchini batter: combine the grated zucchini, eggs, flour, sour cream, garlic powder, salt, and black pepper in a large bowl until a thick batter forms.
- Cook the beef filling: heat the olive oil in a large skillet over medium heat, add the ground beef, onion, garlic, paprika, and Italian seasoning, and cook until browned and crumbly, about 8 to 10 minutes. Season with salt and black pepper to taste.
- Stack the burgers: spoon the zucchini batter into patties on a lined baking sheet, top each with beef filling, add another zucchini patty, sprinkle with half of the Parmesan, then top generously with mozzarella.
- Bake and finish: bake at 400°F (200°C) until the mozzarella is melted and bubbly and the zucchini is set, about 15 to 20 minutes. While hot, sprinkle with the remaining Parmesan and fresh parsley, rest 2 to 3 minutes, and serve.
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