Sign In
Sign Up Now

Grilled Zucchini + Chevre Stacks with Garlic Bread Crumbs and Romesco Sauce

Active Time: 30 minutes
Total Time: 30 minutes
image for Recipe schema

Let Your Friends Try This Recipe!

Why we love it:

Romesco sauce is amazing in the summer with fresh produce and works in the winter with jarred roasted peppers and canned tomatoes. You can certainly make it the “winter way” in the summer because it’s a little faster and doesn’t require turning on an oven when using jarred peppers and tomatoes. It will hold in the fridge for 2 weeks and can even be frozen. Serve over any grilled or roasted vegetables, with roasted potatoes, eggs, bread, on a cheese plate, or spooned over creamy cheese on crostini for a fast and impressive appetizer.


  • 2 Bell Pepper (Orange, Yellow or Red)s (use red for traditional romesco)
  • 2 cloves Garlic
  • 4 Roma Tomatos (early girl, slicer, plum - any small red tomato works ok)
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 12 cup Almonds (sliced are easier to blend)
  • 2 cups Breadcrumbs (divided)
  • 2 Tablespoons Sherry Vinegar
  • 14 bunch Fresh Parsley (chopped, divided)
  • 1 Tablespoon Kosher Salt (divided)
  • 112 pounds Zucchini
  • 4 ounces Fresh Chevre (aka goat cheese, 1 small package)
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Garlic Powder

Cooking Instructions


    A BBQ grill would be fun too. You’ll impart a nice smokey taste and impressive grill marks on the squash.

  • 2. PEPPERS

    Cut the peppers in half through the stem. Use your fingers to pluck out the seeds and membrane. Roast them (this could be on the outdoor grill, on a pan in the oven, or directly on the grate of an indoor gas grill). Roast for about 6 - 10 minutes on high, or medium-high heat until the peppers are softening and charred in spots.

  • 3. SAUCE

    While the peppers are roasting prep the rest of the sauce. Directly into a blender add the garlic cloves, tomatoes (chunked up in half or quarters), 2 Tablespoons extra virgin olive oil, sliced almonds, 1 cup of bread crumbs, sherry vinegar, 2 tablespoons of chopped parsley and 1 teaspoon of salt.

    When the peppers are ready, remove from the heat. If you can handle it, scrape off any charred areas, or just toss them in as is to the blender. The char actually adds a delicious summer flavor.

    Blend until the sauce is mostly smooth and emulsified but retains just a little coarse texture. If you had trouble getting it smooth, you can drizzle in up to a Tablespoon of water and/or more olive oil.


    Slice the very end of the stem off of the zucchini. Slice each piece into thick planks - about ¼” thick, you’ll end up with about 4 slices per zucchini. Then slice them in half so you have planks that are about 2 - 3” long. Toss the zucchini with 1 Tablespoon of olive oil and 1 teaspoon of salt.

    Roast the zucchini on a baking sheet, on a hot grill pan indoors, or on a BBQ grill outdoors until they are mostly tender, but firm enough to hold their shape.

    When done, remove and let them cool just a bit.

  • 5. CHEESE

    Remove the cheese from the fridge and mash it up with a fork in a bowl, just to soften it up a bit.


    Set a baking sheet or 9 x 13 dish out as a work surface and to heat the final dish. Place a zucchini down, top with a teaspoon or so of the cheese then press another zucchini onto it. Repeat with cheese and a 3rd slice of zucchini. Repeat the stacking until you have about 8 stacks. If you extra zucchini and cheese, make more (at this stage you can freeze them!). Or if you only have leftover zucchini, you can save it for another dish.

    When you have all of the stacks, pop them in the oven for about 3-4 minutes to just warm and soften everything but not melt the cheese. If you were BBQing the zucchini, you can place the baking sheet or dish right on the grill, turn it off and close the lid. The residual heat is plenty to warm them at bit.


    In a large sauté pan, melt the butter over medium-high heat. Add the remaining cup of breadcrumbs and the garlic powder. You can also add a pinch of salt. Stir to coat the crumbs and cook for 3 - 4 minutes until they’re turning golden brown and fragrant. When done, turn off the heat and set aside for plating.

  • 8. SERVING

    Plate a big spoonful of romesco on plates. Top with 2 stacks. Drizzle more sauce over top and generously sprinkle the buttery crumbs on. Finish with a few tablespoons of chopped parsley.

Check out our new features!


    omit bread from the sauce and use GF crumbs for the plate
    use an almond or coconut based “cheese,” or your favorite vegan variety. Cashew cheeses would be perfect here too. Alternatively, use a white bean spread or hummus in the layers
    you can omit the nuts and not replace them. Or add pepitas to the sauce if you like the crunchy nutty texture
    any soft cheese work, try a high quality ricotta, or famer’s cheese
    you can use any almonds you have, but if they’re large and whole, chop them up a bit first. You can use pine nuts, walnuts, or hazelnuts too
    you can crumble your own with any bread. Especially if you’re coming back to this recipe just to make the Romesco sauce, use a slice of sandwich bread or whatever you have. The fine bread crumbs are nice for the zucchini stacks specifically
    use jarred roasted red peppers. The sauce then comes together in 4 minutes or less
Rate this recipe:
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 (3 votes, average: 5.00 out of 5)
You need to be a registered member to rate this.
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan