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Red Zucchini Parmigiana

17/11/2023

Red Zucchini Parmigiana is a variation of the more traditional Eggplant Parmigiana. Here is the recipe for you:

Ingredients

  • 6-7 medium zucchini
  • 800 g of tomato puree
  • 250 g of mozzarella (or fiordilatte)
  • 100 g of grated Parmesan cheese
  • Fresh basil
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Oil for frying (optional)

Preparation

  1. Begin by slicing the zucchini into slices about 3-5 mm thick. If you prefer a lighter version, you can grill them instead of frying. If you opt for frying, once the zucchini slices are cut, fry them in abundant hot oil until they are golden and then let them dry on paper towels to remove excess oil. If you choose to grill them, lightly coat them with oil and cook on a hot grill until they have the classic brown lines on both sides.
  2. Prepare the sauce by sautéing the garlic in extra virgin olive oil. Once it’s golden, remove it and add the tomato puree. Season with salt, pepper and cook for about 15-20 minutes, after adding some fresh basil leaves.
  3. Cut the mozzarella into cubes and let it drain to remove excess liquid.
  4. Assemble the parmigiana in a baking dish by creating successive layers of zucchini, tomato sauce, diced mozzarella, and a sprinkle of grated Parmesan. Repeat the process until all the ingredients are used up, finishing with a layer of sauce and a generous sprinkle of Parmesan.
  5. Bake in a preheated oven at 180° C for about 30-40 minutes or until the surface is nicely golden and crispy.
  6. Let the zucchini parmigiana rest for about ten minutes before serving, to allow the layers to settle and the mozzarella to firm up a bit.

Curiosity

Parmigiana is not just a dish that originated in Italy but has become a symbol of home-cooked Mediterranean cuisine, with many regional variations and customizations. Although the original version calls for eggplants, experimenting with zucchini offers a lighter but equally delicious result.