ZUCCHINI PARMIGIANA IN A PAN, easy recipe without oven, great dish for dinner or lunch as a main or appetizer.
Super delicious the zucchini parmigiana in a pan, a plate to lick your lips, perfect also for dinner as a single dish, great to take to the beach with fresh bread.
The recipe for zucchini parmigiana in a pan is perfect if you’re looking for a good dish without having to turn on the oven and additionally they don’t need to be pre-cooked.
Of course, the classic parmigiana is made with eggplants but trust me this one has nothing to envy to the eggplant version.
Follow me in the kitchen today there’s zucchini parmigiana in a pan!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz zucchini
- 2 eggs
- 3.5 oz cooked ham
- 3.5 oz fiordilatte cheese
- 3 cups tomato puree
Preparation
Cut the zucchini into slices not too thick.
Beat the eggs in a plate, dip the zucchini then coat them in a plate with flour and cook in an oiled pan.
Drain on kitchen paper and arrange them in a baking dish or a plate and fill with pieces of ham and cheese.
Cover with more slices, fill and repeat until all ingredients are used.
If you fill them immediately and place them in a pan, the cheese melts and they hold up well.
Bon appétit
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