I want to clarify that I called it zucchini Parmesan my way because I didn’t fry the zucchini. I know, I know, fried is always better, but if I fry at home with this heat, we’ll all have to sleep in the garden. Joking aside, I assure you it’s delicious, and even if you prefer fried zucchini, you can certainly do that! It will be delicious. I baked the zucchini, and they turned out super tasty and yummy. Now, let’s get to work and prepare zucchini Parmesan my way.
If you like zucchini recipes, here are some ideas!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 4 zucchini
- 4 tablespoons breadcrumbs
- to taste salt
- 2 tablespoons extra virgin olive oil
- 7 oz sliced cheese
- 1.75 oz Parmigiano Reggiano DOP
- Half onion
- Half carrot
- Half stalk of celery
- 7 oz tomato sauce
- 1 pinch sugar
- to taste salt
- 1 teaspoon chopped basil
- 2 tablespoons extra virgin olive oil
Tools
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- Baking Dish
Preparation of zucchini Parmesan my way
Prepare the sauce by chopping clean celery, carrot, and onion. Put the chopped mixture in a pan and sauté for a few minutes with a splash of oil. Add the tomato sauce. Add a pinch of sugar, salt, and let it cook for about twenty minutes. Flavor with chopped basil.
Slice the zucchini, after washing them, finely with a mandoline or with a knife, as I do, to make them thicker. Sprinkle the baking sheet, lined with parchment paper, with breadcrumbs mixed with 1 oz of Parmigiano and salt. Arrange the zucchini slices, season with salt, cover with more breadcrumbs, a drizzle of oil, and bake in a static oven at 350°F for about 20 minutes.
Spread some tomato sauce in a baking dish. Alternate layers of zucchini, sauce, sliced cheese, continuing with the layers until you use up the ingredients. Finish with a good sprinkle of Parmigiano. Drizzle with a little oil and bake at 400°F for 10 minutes. Remove from the oven, garnish with basil, and serve either hot or warm.
Storage
You can store the Parmesan in the fridge for two or three days.
