Pepper Jack Fried Zucchini Stacks

These pepper jack fried zucchini stacks are two golden, breadcrumb-coated zucchini slices with pepper jack and pickled jalapenos pressed in the middle. The heat from the frying pan melts the cheese, and the melted cheese is what holds each stack together. They suit anyone with a pile of summer zucchini who wants a crisp side or snack with a bit of a kick.

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More zucchini stacks

• Ham and Swiss fried zucchini stacks , a milder take with no jalapenos
• Turkey and Swiss fried zucchini stacks
• Crispy Parmesan zucchini slices

What goes into the stacks

• 2 large zucchini
• 1 1/2 tsp salt, divided
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 1 1/2 cups fine dry breadcrumbs
• 1/2 tsp black pepper
• Vegetable oil for frying
• 6 slices pepper jack, cut to fit
• 12 pickled jalapeno slices
• 1/2 cup mayonnaise
• 1 tbsp hot sauce

The salt gets split: 1 tsp goes on the raw zucchini and the remaining 1/2 tsp goes into the breadcrumbs. The mayonnaise and hot sauce become the dipping sauce.

Why the zucchini needs 15 minutes with salt

Zucchini is mostly water. If you bread it straight from the cutting board, that water steams out under the coating while it fries, and the crust slides off in soft patches. Sprinkling the slices with 1 tsp of salt and leaving them for 15 minutes pulls a good amount of that moisture to the surface.

The second half of the job matters just as much. Pat every slice very dry with paper towels, both sides. Beads of water left on the surface keep the flour from sticking, and without a good flour layer the egg and crumbs have nothing to grip. Lengthwise slices at 1/4 inch thick are thin enough to cook through in the time it takes the crumbs to brown, and wide enough to hold a slice of cheese.

Build each stack while it is still hot

This is the step that makes or breaks the dish. The pepper jack has no oven time and no second trip to the pan. Its only chance to melt is the heat coming off two freshly fried zucchini slices. If you fry all 12 slices, let them sit, and then assemble, the cheese stays firm and the top slice slides off.

So set up your cheese and jalapenos next to the stove before the first batch goes in. As each pair of slices comes out of the oil, lay a slice of pepper jack and 2 jalapeno slices on one, press the second on top, and move on. Cutting the cheese to fit the zucchini ahead of time keeps the edges from hanging out and dripping into the pan.

These turkey and Swiss fried zucchini stacks pair a deli turkey filling with creamy honey mustard on the side.

These crispy ham and Swiss zucchini stacks pair a Swiss cheese filling with chilled honey mustard for dipping.

How to make pepper jack fried zucchini stacks

• Cut the zucchini lengthwise into 12 slices, 1/4 inch thick. Sprinkle with 1 tsp of the salt, wait 15 minutes and pat very dry.
• While the zucchini sits, stir the mayonnaise and hot sauce together in a small bowl and chill it.
• Mix the breadcrumbs, pepper and the remaining 1/2 tsp salt. Coat each zucchini slice in flour, then egg, then crumbs.
• Heat 1/4 inch of oil to 350°F and fry the slices in batches, 2 to 3 minutes per side, until golden.
• While the slices are hot, lay pepper jack and 2 jalapeno slices on one slice and press a second slice on top.
• Let the stacks rest 1 minute so the cheese melts and holds, then serve with the basil mayo.

A few things to watch at the stove. Keep the oil at 350°F; a thermometer helps here. Cooler oil soaks into the crumbs and leaves them greasy, while oil that runs hot browns the outside before the zucchini softens. Frying in batches keeps the temperature from dropping, so give the slices room instead of crowding the pan. When you turn them, use a thin spatula and lift from underneath so the breading stays on.

The 1 minute rest at the end is short but useful. It gives the cheese time to soften fully and settle, so the stack holds when you pick it up.

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Serving them while the crust is crisp

The recipe makes 4 servings, and the stacks are at their best within minutes of coming out of the pan, when the crumbs crackle and the cheese is soft. Put the bowl of chilled spicy mayo in the middle of the table and let everyone dip. The cool sauce against the hot, crisp zucchini is a big part of the appeal.

They work as a side next to grilled meat or a big salad, or as a snack on their own. Because the coating softens as it cools, plan to fry right before you eat rather than hours ahead.

If you like this one, try our ham and Swiss fried zucchini stacks for a milder take, the cheesy fried zucchini planks with marinara , or the classic Southern buttermilk fried zucchini . For something oven-made, our baked zucchini fries with herb dip are another good use for a zucchini haul.

Questions about these zucchini stacks

How many stacks does the recipe make?

Two large zucchini give you 12 slices, which become 6 stacks. The recipe calls them 4 servings, with 6 slices of pepper jack and 12 jalapeno slices, 2 per stack.

How spicy are they?

The heat comes from three places: the pepper jack, the pickled jalapenos inside each stack, and the 1 tbsp of hot sauce in the mayo. Together they give a steady, noticeable kick, softened by the cool mayonnaise.

Can I get anything ready in advance?

Yes. The spicy mayo is meant to be stirred together early and chilled, and you can cut the cheese to fit while the zucchini is salting. The stacks themselves need to be built straight from the pan, since the cheese depends on that heat to melt and hold.

Why did my top slice slide off?

Usually the slices cooled before you added the cheese, so it never melted. Assemble each pair the moment it leaves the oil, press firmly, and give it the full 1 minute rest.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us