Zucchini Parmigiana

Zucchini Parmigiana is a twist on the more famous Eggplant Parmigiana. It’s a dish that suits those who prefer a more delicate flavor or wish to change things up using zucchini. Here is the recipe:

Ingredients

• 600 g of zucchini
• 250 g of mozzarella (buffalo mozzarella is better)
• 100 g of grated Parmigiano
• 500 ml of tomato puree
• 1 small onion
• Fresh basil q.b.
• Extra virgin olive oil q.b.
• Salt and pepper q.b.
• Oil for frying (if you choose to fry the zucchini)

Preparation

1. Start by washing the zucchini, cut them into longitudinal slices about 4-5 millimeters thick, and lightly salt them to allow them to release their water content.
2. In the meantime, prepare a simple tomato sauce: gently fry the finely chopped onion in a little extra virgin olive oil, add the tomato puree and cook on medium-low heat for about 15-20 minutes. Season with salt, pepper, and add hand-torn basil leaves.
3. Dry the zucchini slices with paper towels. You can choose to grill them or fry them. If grilling, use a hot plate after lightly oiling them. If you prefer frying, dip them in hot oil and then place them on paper towels.
4. Slice the mozzarella and let it drain well.
5. In a baking dish, create a first layer of sauce, followed by zucchini slices, a few slices of mozzarella, and a sprinkle of Parmigiano. Repeat the layers until all ingredients are used, finishing with Parmigiano.
6. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface has a nice golden crust.

Zucchini Parmigiana can be enjoyed hot or cold and is also great the next day. It’s important to let it rest for a few minutes before serving, to allow the layers to “settle” and make the dish easier to portion.

Did you know?

Zucchini Parmigiana, compared to the Eggplant version, is slightly lighter and has a more delicate taste. Some people prefer not to fry the zucchini to make the dish even lighter and more digestible.