Zucchini parmigiana



Zucchini parmigiana

There are those who prefer it still steaming and those who love it at room temperature, because after all it is well known: the next day it is even better... but parmesan cheese is always parmesan cheese! And if you are used to the more classic version, with eggplant, fried in deep oil, you won't be able to wait to try zucchini parmigiana, probably the most famous variation of this fantastic Mediterranean recipe. These authentic tastes offer a unique result that will intoxicate your taste buds. Zucchini parmigiana is perfect for any occasion, to be served as an appetizer, a single course or for a summer main dish... one thing is certain, it will win everyone over!


Ingredients for a 11x7 in baking tray
Zucchini 1.5 lbs (700 g)
Parmigiano Reggiano PDO cheese ½ cup (60 g)
Mozzarella cheese 0.5 lb (250 g)
Flour 00 to taste - for breading
Peanut seed oil to taste - for frying
Black pepper to taste
Basil to taste
For the tomato sauce
Tomato puree 1.5 lbs (700 g)
Extra virgin olive oil to taste
Basil to taste
Fine salt to taste

How to prepare Zucchini parmigiana

To prepare zucchini parmigiana, first start making the sauce. Pour a drizzle of oil into a pan, add the finely chopped onion 1 and let it brown over low heat. Then add the tomato puree 2 and a little water; add salt and let it cook for about 40 minutes over low heat, stirring frequently. Once cooked, add some hand-chopped basil leaves to the sauce 3.

In the meantime, wash the zucchini, trim 4 and cut them into slices about 1/4 inch (5 mm) thick using a knife 5. Then put the oil over heat in a large pan and, while waiting for it to reach a temperature of 340° F (170° C), pass the zucchini in the flour 6

so they are breaded on both sides 7. As soon as the oil is at the right temperature (measured with a kitchen thermometer), dip a few slices at a time 8 and fry the zucchini slices for a few minutes until they are golden brown. Then drain them 9

and place them on a tray lined with absorbent paper 10 to drain the excess oil. Continue like this with the others, and salt them slightly if desired. Then cut the mozzarella into cubes 11 and set aside. As soon as the sauce is cooked, take a rectangular 11x7 inch (28x18 cm) baking pan and spread some tomato sauce on the bottom, spreading it with the back of a spoon 12.

Arrange the zucchini neatly side by side, slightly overlapping 13, covered with a generous layer of tomato sauce, then season with grated parmesan cheese 14, cubes of mozzarella and pepper 15.

Repeat the same procedure this time by arranging the zucchini horizontally 16, then add a layer of sauce, mozzarella, parmesan cheese and a dash of pepper 17. Arrange the last layer of zucchini again lengthwise 18

and top with the remaining sauce and mozzarella. Sprinkle with parmesan cheese, a pinch of pepper 19 and bake in a static oven preheated to 390° F (200° C) for 25-30 minutes. Then bake the parmesan 20, add a few basil leaves and let it rest for a few minutes before serving!


Zucchini parmigiana can be eaten warm or cold: keep in the fridge for 4-5 days. Alternatively you can freeze it after cooking it in the oven and let it cool, perhaps divided into portions, and thaw it in the fridge if necessary before heating.


For a lighter version, use grilled zucchini.