🥒 Zucchini parmigiana
Parmigiana di zucchine is a baked Italian dish of thinly sliced zucchini layered with tomato, mozzarella, grated parmesan and fresh basil. It bakes into soft, juicy layers with a golden, bubbling top. Lighter than the eggplant version, it is served warm or at room temperature as a side or a vegetarian main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g zucchini, sliced lengthwise 5 mm thick
- 400 g tomato passata
- 200 g mozzarella, sliced
- 50 g parmesan, grated
- 1 tbsp olive oil
- 1 garlic clove
- Fresh basil, salt and pepper
Method
- Grill or roast the zucchini slices until lightly golden.
- Simmer the passata with the oil, garlic and salt for 10 minutes.
- Layer sauce, zucchini, mozzarella, parmesan and basil in a dish, repeating 3 times.
- Bake at 200 °C for 25 minutes and rest 10 minutes before cutting.
How to make it lighter
- Grill the zucchini instead of frying it so the slices absorb very little oil.
- Use light mozzarella and keep parmesan to a thin layer on top.
- Serve with a large green salad as a main course.
History
It is a summer variation of the classic southern Italian parmigiana, which is traditionally made with eggplant. Home cooks across Italy make it with zucchini when they are in season, and it is a common dish in Campania and Sicily today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →