Zucchini Parmigiana, perfect as a main dish, very tasty and typically summer, or as a side dish accompanied by a nice salad, such as Cannellini Bean, Onion and Tomato Salad. Great in summer with garden zucchinis, but also in winter.
Let’s see together how to make Zucchini Parmigiana. Get the ingredients ready, let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes with zucchinis:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 – 5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 zucchinis (about 2.2 lbs)
- 1 1/4 cups tomato sauce
- 1/2 onion
- 3 tbsps extra virgin olive oil
- 2 mozzarellas (well drained)
- grated Parmesan cheese
- 1 qt olive oil (for frying)
- 1 drizzle extra virgin olive oil (to finish)
- 1 egg (beaten)
Tools
To make the Zucchini Parmigiana recipe you will need:
- 1 Mandolin
- 1 Fryer
Steps
First, wash the zucchinis and trim them; then, using a mandolin (or a slicer) slice them lengthwise about 1/8 inch thick, then place a layer in a colander and sprinkle with fine salt, then cover with another layer and salt and so on. Place a plate on top and lay a pot full of water as a weight: this will help remove most of the water.
Cut the mozzarellas into thin slices and let them dry in a colander.
In the meantime, prepare the sauce: put 3 tablespoons of extra virgin olive oil in a saucepan, add the chopped onion and sauté for about 1 minute over medium heat until it turns golden, then add the tomato sauce and salt and cook, covered, for about 20 – 25 minutes.
Once ready, dry the zucchinis with kitchen paper and fry them in hot oil in a pan (or in a specific frying pot with a steel basket, perfect for easy and quick frying), place them on a plate covered with kitchen paper as they are ready.
Then, preheat the oven to 350°F, on “fan” mode. Cover the bottom of a baking dish with a thin layer of tomato sauce, then a layer of zucchinis, place some pieces of drained mozzarella on top and grated Parmesan and continue until all ingredients are used up.
Then, finish with a layer of just zucchinis, sauce, and Parmesan, and, only before baking, a beaten egg. Bake in a preheated oven for about 20 minutes. Finally, the Zucchini Parmigiana is ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Zucchini Parmigiana in the fridge for up to 2 days, closed in an airtight container or covered with plastic wrap. Before consuming, heat it up for a few minutes in the oven (or in the microwave).
Variations
An even lighter and tastier variation is the white zucchini parmigiana. In this version, the zucchinis are grilled (instead of fried) and then sprinkled with breadcrumbs.
Then, use them to cover the bottom of a buttered baking dish.
Each layer is topped with slices of provolone and cooked ham. Then the layer is covered with a mixture made of beaten Parmesan, eggs, salt, and pepper. And so on. You’ll get a light, delicate, and very tasty second course.
Each layer is topped with slices of provolone and cooked ham. Then the layer is covered with a mixture made of beaten Parmesan, eggs, salt, and pepper. And so on. You’ll get a light, delicate, and very tasty second course.
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