Zucchini parmigiana is a wonderful single dish in summer when zucchinis are abundant in gardens and full of flavor. I fried the zucchinis, but you can grill them if you want a lighter version. I recommend trying the EGGPLANT PARMIGIANA IN A PAN if you’re looking for a recipe for parmigiana cooked in a pan. The zucchini parmigiana can also be frozen, perhaps already divided into portions, so you can thaw the amount you need. Zucchini parmigiana is perfect for people who cannot eat eggplants due to allergies but still want to try a tasty parmigiana. The zucchini parmigiana is excellent both eaten hot right out of the oven and at room temperature. Now let’s see how to make the zucchini parmigiana, and if you try it, let me know. Barbara

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Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing zucchini parmigiana

28 oz zucchinis
3 mozzarellas
14 oz tomato purée
to taste salt
to taste extra virgin olive oil
leaves basil
1 clove garlic
to taste grated parmesan
to taste peanut oil (for frying zucchinis)

How to prepare zucchini parmigiana

Let’s start preparing the Zucchini Parmigiana. First, prepare the sauce by pouring some extra virgin olive oil into a pan,
add the garlic clove and let it flavor for a few minutes,
then add the tomato purée,
and the basil, cover with a lid and cook for 10 minutes.
Meanwhile, slice the mozzarella and let it rest, preferably in a colander, so it can lose the liquid, resulting in a less liquid parmigiana.
Wash the zucchinis and trim them,
slice them thinly and set aside.
Pour peanut oil into a pot or deep fryer and bring to temperature. When the oil is hot, add zucchini slices, a few at a time, and fry until golden, turning them often.
Remove them when they are golden and let them drain on absorbent paper.
Now that you have all the ingredients ready, start assembling the Zucchini Parmigiana. Take a baking dish, make a layer of fried zucchinis
pour some tomato purée over and spread it on the zucchinis,
add some torn basil leaves,
some mozzarella that you will break with your hands,
grated cheese
and cover again with a layer of zucchinis, continue this way until finishing the dish of parmigiana.
On the last layer, add whole mozzarella slices
and a generous sprinkle of grated cheese.
Bake in a preheated static oven at 392°F (200°C) for 25/30 minutes. When ready, take it out and let it rest for 5 minutes before serving.