Potato and zucchini parmigiana is a vegetarian dish that everyone loves. Warm and cheesy, it will delight your palate and your guests! You don’t need to pre-cook anything, just assemble the ingredients and pop them in the oven, resulting in a soft, cheesy, delicious dish with a crispy crust on the outside that will drive you crazy with its goodness, a humble dish but rich in flavor that can be both a side dish and a main course!
And if you love easy, tasty, and budget-friendly potato recipes, also try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 20 oz potatoes (weighed already peeled)
- 14 oz zucchini (weighed already cleaned)
- 5 tbsps grated cheese (generous)
- 8 slices of cheese (or other melting cheese)
- to taste breadcrumbs
- to taste fine salt
- to taste pepper
- to taste extra virgin olive oil
Useful tools for potato and zucchini parmigiana
- Cutting Board
- Knife
- Non-stick Pan
- Kitchen Scale
- Spoon
- Parchment Paper
Steps to perfectly prepare the potato and zucchini parmigiana
Peel, clean, wash, and dry potatoes and zucchini well, then cut both potatoes and zucchini into thin slices.
Oil the inside of the pan and sprinkle the interior with breadcrumbs until it’s fully covered.
Make a first layer of potato slices, add salt and pepper, and sprinkle some cheese. Continue with a layer of zucchini slices and again salt, pepper, and cheese. Now place 4 slices of cheese in the middle and continue with two more layers, always 1 of potatoes with salt, pepper, and cheese, and 1 of zucchini with salt, pepper, and cheese.
On the last layer, add the remaining 4 slices of cheese, potato slices, salt, pepper, and the remaining grated cheese. Finally, add a little breadcrumbs and drizzle with enough oil (I used 4 tablespoons).
Preheat the oven to 480°F and when it’s hot, bake, cook for 20 minutes, then cover the pan with parchment paper and continue cooking for another 15 minutes covered. Finally, remove the parchment paper and finish with the last 15 minutes (in total it should cook for 50 minutes). Once cooked, remove from oven, let the parmigiana cool slightly, and serve hot and steaming inside with that delicious crunchy crust on the outside!
