Potato and zucchini parmigiana is a vegetarian dish that everyone loves; hot and cheesy, it will delight your palate and that of your guests! You don’t need to precook anything, just assemble the ingredients and then into the oven, resulting in a soft, cheesy, tasty dish with a crispy crust on the outside that will drive you crazy for its goodness, a simple dish but rich in flavor that can be both a side dish or a main course!
And if you love easy, tasty, and economical 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
- 1.25 lbs potatoes (weighed already peeled)
- 0.86 lbs zucchini (weighed already cleaned)
- 5 tbsps grated cheese (generous)
- 8 slices of cheese (or other melty 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 Baking Dish
- Food Scale
- Spoon
- Parchment Paper
Steps to Perfectly Prepare Potato and Zucchini Parmigiana
Peel, clean, wash, and thoroughly dry potatoes and zucchini, then slice both potatoes and zucchini into thin rounds.
Oil the inside of the baking dish and sprinkle breadcrumbs inside until fully covered.
Make a first layer of potato slices, add salt, pepper, and a bit of cheese; continue with a layer of zucchini slices and again salt, pepper, and cheese, now place 4 slices of cheese in the center and continue with two more layers, always 1 of potatoes, salt, pepper, and cheese, and 1 of zucchini, salt, pepper, and cheese.
In the last layer, place the remaining 4 slices of cheese, potato slices, salt, pepper, and the remaining grated cheese, finally add a bit of breadcrumbs and pour enough oil over it (I used 4 tablespoons).
Preheat the oven to 482°F and when it’s hot, bake it, cook for 20 minutes, then cover the baking dish with parchment paper and continue baking for another 15 minutes covered, finally remove the parchment paper and finish with another 15 minutes (in total it should bake for 50 minutes), once cooked, remove from the oven, let the parmigiana cool slightly and serve it hot and steamy inside with that delicious crispy crust outside!
