Can I use yellow squash instead?

Totally! Same vibe, just a little sweeter. Go for it.

What if I don’t have cream cheese?

You can swap in ricotta or even a bit of Greek yogurt. It won’t be exactly the same, but still delish.

Yes-ish. They’re best fresh, but you can prep the cheese mix and slice the zucchinis ahead of time. Just assemble and bake when you’re ready.

Absolutely! Try 375°F for about 8–10 minutes, but peek in early—every air fryer’s got its own vibe.

Ehh, not my fave. Zucchini gets kinda mushy after freezing. Better to store in the fridge for 2–3 days.

Tender zucchini rounds, oven-roasted and stacked with layers of creamy cheese, make these ‘cards’ a fun, melty, and flavor-packed bite.

Scale

Preheat oven to 400°F (200°C).
Toss zucchini rounds with olive oil, Italian seasoning, minced onions, salt, and pepper.
Arrange on a baking sheet in a single layer and roast for 15 minutes.
In a bowl, mix softened cream cheese with half-and-half until smooth.
Stir in mozzarella and parmesan.
Remove zucchini from oven and let cool slightly.
Layer roasted zucchini rounds with cheese mixture in small stacks—think mini lasagna style.
Return to oven and bake for 10–12 minutes until bubbly and golden.
Top with chopped parsley if using, and serve warm.

Softening the cream cheese is key—don’t skip it. These zucchini stacks are great as a side or fun low-carb snack.

Keywords: zucchini, cheese, oven, low carb, side dish