Zucchini Parmigiana with Tomato is a simple yet tasty summer dish, much lighter than the eggplant version because the zucchini slices are baked, not fried.
It is a versatile recipe perfect to serve as a main course or a single dish in everyday cooking, but also as a tasty appetizer, great both cold and hot, and also perfect for a work lunch.
The parmigiana is simply made with layers of zucchini, tomato sauce, seasoned breadcrumbs, provolone, and ham—a combination of flavors that makes this recipe truly flavorful and delicious.
Let’s see how to prepare it!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Zucchini Parmigiana with Tomato
- 1 lbs white zucchini (about 4 medium)
- 1 1/4 cups tomato sauce
- 2 slices cooked ham
- 5.3 oz provolone
- 2.5 oz breadcrumbs (seasoned)
- 3 tbsps grated parmesan
- 4 leaves basil
- 2 cloves garlic
- to taste salt
- to taste olive oil
Tools
- 1 Mandoline
- 2 Baking Sheets
- 1 Baking Dish
- 1 Oven
Steps for Zucchini Parmigiana with Tomato
To prepare the parmigiana, start by cooking the tomato sauce. In a pan, pour a bit of oil with a clove of garlic, let it brown, then add the tomato sauce or pulp, some basil leaves, then salt, and cook for about 10 minutes.
Meanwhile, clean the zucchini, cut off the ends, wash them, and slice them with a mandoline to about 1/12 inch thick.
Place the zucchini on the baking sheets, brush with some oil, a little salt, and bake in a hot oven for about 10 minutes.
Prepare the seasoned breadcrumbs. In a bowl, pour the breadcrumbs, parmesan, a bit of salt, garlic, and chopped parsley, and mix everything well.
Take a glass or ceramic baking dish, add a few spoonfuls of tomato sauce and a sprinkle of seasoned breadcrumbs, make a first layer of zucchini, add a few spoonfuls of tomato, more breadcrumbs, then the provolone and the ham pieces.
Continue with the other layers until the ingredients are used up.
Finish the last layer by covering with the tomato sauce and seasoned breadcrumbs.
Bake the zucchini parmigiana with tomato in a preheated ventilated oven, in the middle of the oven, at 356°F for about 25-30 minutes until a slight crust forms.
If it browns too much, cover the surface with foil.After cooking, let the parmigiana rest and set for at least 15 minutes before portioning and serving.
Storage, tips, and variations
Zucchini parmigiana with tomato can be stored in the fridge and should be consumed after about 2 days.
You can use fresh tomatoes or tomato pulp. The filling can also be varied according to your taste by replacing provolone with scamorza.
For a vegetarian recipe, you can remove the ham.
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FAQ (Questions and Answers)
Can I use raw zucchini slices?
Yes, you can prepare the parmigiana with very thin raw zucchini slices and increase the baking time.
Can I fry the zucchini slices?
You can flour them and then fry the slices in hot oil before assembling the parmigiana.
Can I cook the parmigiana in an air fryer?
Yes, in an air fryer at 392°F for about 18-20 minutes.
