Parmigiana di Zucchine (Zucchini Parmigiana)

Zucchini Parmigiana

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Zucchini Parmigiana is a very tasty and well balanced main dish, thanks to the properties of the vegetables and the proteins of the cheese.


  • 500 g zucchini, washed and sliced lengthwise
  • 150 g tomato puréed
  • 1 small clove garlic
  • 2 basil leaves
  • salt and pepper to taste
  • 100 g mozzarella, drained and cut in cubes
  • 50 g ricotta
  • 50 g parmigiano reggiano, grated
  • extra virgin olive oil, for frying and for the tomato sauce


  1. Wash and thinly slice the zucchini lengthwise.
  2. Heat 2 Tbsp olive oil in a frying pan and fry the sliced zucchini in batches until golden and tender. Drain on paper towel. Repeat with the rest of the zucchini slices.
  3. Let the mozzarella drain in a colander for a few minutes, then cut into cubes.
  4. In the meantime, heat 1 Tbsp olive olive in a pan and sautée the garlic. Add the tomato purée, basil and adjust with salt and pepper. Cook the tomato sauce for about 10-15 minutes.
  5. Spread 1 ladle of tomato sauce at the bottom of a rectangular baking dish. Add a layer of zucchini slices, mozzarella, grated parmigiano and ricotta flakes. Repeat layers: tomato sauce, zucchini slices, mozzarella, parmigiano and ricotta.
  6. Finish with a layer of tomato, mozzarella and parmigiano.
  7. Bake in a 190°C oven for 20-25 minutes or until you see the melted mozzarella and the top is golden and crisp.
  8. Take out of oven and let rest for a few minutes just to let it set, before serving.


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