Sicilian Zucchini Parmigiana

A Triumph of Mediterranean Flavor.

If you’re seeking a dish that encapsulates the authentic flavors of Sicily, Sicilian zucchini parmigiana is the perfect answer!

This recipe is a lighter summer version of the classic eggplant parmigiana, yet no less rich in flavor.

The parmigiana in Sicily recalls the famous timbales of the Sun King’s cuisine, then imported to our land during the French domination. It was a noblewoman, Franca Lanza, an expert in cooking, who combined our ingredients with French cuisine.

Thus were born the recipes for timbale baked pasta and the Sicilian version of Parmigiana.

Imagine layers of zucchini fried to golden perfection, wrapped in a basil-scented tomato sauce, all enriched by the sweetness of mozzarella, the body of prosciutto and hard-boiled eggs, and the savoriness of grated parmesan.
Each bite of this parmigiana is a journey through the scents and colors of our island, a hymn to homemade cooking and the genuine flavors that only the Sicilian land can offer.

It is a versatile dish, perfect as a rich side dish, vegetarian main course, or sumptuous appetizer.

Preparing it is a true pleasure, and the result will reward you with an explosion of Mediterranean flavors that will conquer every palate.

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Cost: Economical
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 4
Cooking methods: Oven, Frying, Air Fryer
Cuisine: Regional Italian
Region: Sicily
Seasonality: All Seasons

378.56 Kcal

calories per serving

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Energy 378.56 (Kcal)
Carbohydrates 15.54 (g) of which sugars 0.56 (g)
Proteins 22.47 (g)
Fat 26.77 (g) of which saturated 9.55 (g)of which unsaturated 6.26 (g)
Fibers 2.77 (g)
Sodium 951.24 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1.1 lbs zucchini (fried or grilled)
to taste extra virgin olive oil
1.25 cups tomato purée
2 hard-boiled eggs
3.5 oz mozzarella (or caciocavallo cheese)
3.5 oz cooked ham (or turkey)
2 tbsps breadcrumbs (seasoned the Sicilian way, click for recipe)
1.75 oz grated parmesan (or Grana Padano)
to taste basil
to taste salt

Sicilian Zucchini Parmigiana

Tools

What we need to prepare

1 Knife
1 Cutting Board
1 Frying Pan
1 Baking Dish
1 Oven

Steps

To prepare the

start with the zucchini, which can be fried or grilled according to your taste, or sliced and baked or air-fried with a light brush of oil.
Cut them lengthwise into very thin slices.
Now that the zucchini are ready, prepare the hard-boiled eggs and start assembling the Parmigiana.
Pour a little seasoned tomato purée on the bottom of the baking dish, seasoned only with salt since oil is already in the zucchini.
Make a layer of zucchini.
Next, a layer of ham, a layer of hard-boiled eggs, mozzarella, and…
Cover with a second layer of zucchini, add basil, and continue until all ingredients are used.
On the last layer of zucchini, sprinkle with Sicilian seasoned breadcrumbs
A layer of purée,
The mozzarella and parmesan.
In a conventional oven at 356°F for about 20 minutes, or in an air fryer at 356°F for 15 minutes.
Here is our Sicilian zucchini parmigiana, ready to be enjoyed at room temperature or cold.