Serving the traditional zucchini parmigiana is always a true pleasure. When it makes its triumphant entrance at the table, it brings with it a history rich in authentic flavors.
This is a delicious variation of the classic eggplant parmigiana and finds its roots in the Italian countryside, where zucchinis were freshly picked from the fields and transformed into a dish that tells of the simplicity and beauty of homemade cooking. Every family has its version, passed down from generation to generation, with secrets jealously guarded that make every bite a unique experience.
To create a perfect zucchini parmigiana, it is essential to use fresh and quality ingredients. The zucchinis should be firm and bright green, the tomatoes juicy and ripe, the basil fresh and aromatic, and the cheese should melt in your mouth, creating a unique balance of flavors.
Serve it not only as a main dish but also as an appetizer or single course; it’s one of those recipes to make your own for its extraordinary goodness. Preparing and enjoying this timeless delight means giving yourself a moment of pure pleasure, rediscovering the authentic flavors that have made Italian cuisine famous worldwide.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Traditional Zucchini Parmigiana
- 5 Large zucchinis
- 17.6 oz Tomato pulp
- 10.6 oz mozzarella
- 3 Eggs
- 3 tablespoons Extra virgin olive oil
- 1 clove Garlic
- to taste Basil
- to taste Grated Parmesan cheese
- to taste Flour
- to taste Sunflower oil
- to taste Salt
Preparation of Zucchini Parmigiana
Wash the zucchinis thoroughly, slice them, and let them dry on a cloth.
Meanwhile, prepare the tomato sauce by sautéing the garlic in hot oil. Add the tomato, a few pinches of salt, and some washed and dried basil leaves. Cook the sauce for 20 minutes.
Take the zucchini slices and pass them first in flour, then in the beaten egg with a pinch of salt.
Then fry them little by little in a deep pan with hot oil.
As the zucchini slices are fried, let them dry on absorbent paper.
Now proceed to assemble the zucchini parmigiana.
Arrange the zucchinis in layers in a baking dish, placing between each layer the sauce, sliced mozzarella, and Parmesan. Finish with a few spoonfuls of sauce, Parmesan, and mozzarella. Continue until all the ingredients are used up.
Bake at 400°F for about 35 minutes.
Serve your zucchini parmigiana hot and enjoy!
Tip
If you want a lighter version, you can grill the zucchinis instead of frying them.
Storage
You can store the zucchini parmigiana in the refrigerator for up to 3-4 days. Before serving, reheat it in the oven at 320°F for about 15 minutes, until it is hot and the cheese is melting again.
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FAQ
Can I prepare zucchini parmigiana in advance?
Yes, zucchini parmigiana can be prepared in advance and stored in the refrigerator until serving time. You can also assemble the dish the day before and bake it just before serving.
What is the best type of cheese to use for zucchini parmigiana?
Parmigiano Reggiano and mozzarella are the most commonly used cheeses in traditional zucchini parmigiana. Parmigiano Reggiano adds a strong flavor, while mozzarella gives it a creamy and stringy texture.
