Simple to prepare and also very quick, the zucchini parmigiana in a skillet is a complete dish, when accompanied by good bread, satisfying everyone’s palate without being overly heavy since it’s made with grilled, not fried, zucchini, which allows us to save a lot of calories and time. You can also proceed with raw zucchini, they will release their natural water, so it will be necessary to cook without a lid to evaporate as much water as possible. I didn’t add ham, but if you want, you can place it between layers. If you like zucchini recipes, try zucchini carbonara, Italian-style zucchini, the zucchini roll pizzaiola, or the zucchini salad with feta and walnuts.
Let’s roll up our sleeves and prepare the zucchini parmigiana in a skillet together.
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OTHER RECIPES WITH ZUCCHINI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for preparing zucchini parmigiana in skillet
- 3 Zucchini (large)
- 10.5 oz Mozzarella
- to taste Salt
- to taste Extra virgin olive oil
- to taste Basil
- 1.76 oz Parmigiano Reggiano DOP
- 0.85 cup Tomato sauce
- Half Onion
- Half Carrot
- Half Celery stalk
- to taste Salt
- 2 tbsps Extra virgin olive oil
- to taste Basil
Tools
- Skillet
Preparation
Wash the zucchini and slice them very thinly with a mandoline, being very careful with your fingers. Or cut them with a knife, as I do, to feel them more substantial in every bite. Grill them and season with a pinch of salt once cooked.
Prepare the sauce by chopping cleaned celery, carrot, and onion. Put the mixture in a pot and sauté for a few minutes with a drizzle of oil. Add the tomato sauce. Add a pinch of sugar, salt, and let it cook for about twenty minutes. Scent with chopped basil.
Spread a little tomato sauce in the skillet. Place a layer of zucchini, cover with some tomato sauce, mozzarella. Alternate these layers until you’ve used all the ingredients. Finish with Parmigiano and a drizzle of oil. Cover with a lid and cook for about 25 minutes. Uncover, add oregano, and serve. Delicious hot, it’s also excellent cold.
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Storage and Variations
Store the zucchini parmigiana in the fridge for a couple of days
Zucchini parmigiana with tomato: add a layer of fresh tomato for a cheesy and savory result.
Zucchini parmigiana with fried zucchini: fry the zucchini for an even more indulgent parmigiana.
Zucchini parmigiana with eggplants: combine zucchini and sliced eggplants, creating a tasty and colorful vegetable mix.
Zucchini parmigiana with mixed cheeses: use different cheeses such as Parmigiano, Pecorino, or Gorgonzola for a stronger flavor.
Zucchini parmigiana with flavored breadcrumbs: before cooking in the skillet, sprinkle the zucchini with breadcrumbs flavored with garlic, parsley, or aromatic herbs for extra crunch.
