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Baked zucchini parmigiana: a rich and delicate dish (with photos and videos)

Zucchini parmigiane

Today we see the recipe for zucchini parmigiana, a dish so good and tasty that it deserves a place of honor among the main courses on your menu.

The zucchini parmigiana has little to envy to its progenitor , the aubergine parmigiana . With its delicate and rich taste, it makes a more than worthy figure even in an important lunch or dinner.

Our recipe is the light one of the non-fried (and therefore lighter) zucchini parmigiana. Furthermore, this zucchini parmigiana is quick (or at least it's the fastest possible recipe) as all the ingredients are added raw and while the dish is cooking in the oven, you have about 30 minutes for yourself.
So let's see the tasty and light recipe of the "wrong" parmigiana by following all the photos and the video !

Zucchini parmigiane
Zucchini parmigiane

Preparation of zucchini parmesan

Cook tomato puree

1. Peel the garlic clove and put it in a pan with high sides together with a drizzle of oil. Heat it up and then add the tomato puree.

Tomato sauce

2. Let the puree cook for at least 30-40 minutes, adding salt and pepper and adding the basil, washed and broken up by hand.
3. Once the time has passed, turn off the heat and preheat the oven to 200°C.

Cut zucchini into thin strips

4. Wash the courgettes, remove the ends and, with the help of a mandolin, cut them lengthwise into very thin slices .
5. Cut the scamorza or mozzarella into slices or cubes, preferably of the same thickness, and pat it dry to remove excess whey.

Compose the zucchini parmigiana

6. Take a baking tray, grease it with oil and make alternating layers of zucchini, scamorza, grated Parmesan and tomato sauce. If you prefer, you can also prepare it in four single-portion oven dishes of the right size.
7. Finish with a layer of Parmesan, scamorza cheese, sauce and some extra virgin olive oil; put the pan in the oven and cook for about 20-30 minutes (if you use single-portion cups, 20 should be enough). Take your red zucchini parmigiana out of the oven, let it cool for a few minutes, and serve on a warm table . Enjoy your meal!

Read also
Eggplant Parmigiana: the classic and timeless recipe

Variations of zucchini parmigiana

Parmigiana prepared with zucchini can essentially be made in 3 other ways besides the version with raw zucchini : the more caloric recipe with fried zucchini, the lighter one with grilled zucchini and finally the white version without tomato puree.

Fried zucchini parmesan

Fried zucchini parmesan
Fried zucchini parmesan

You won't have to modify the recipe at all, just add some seed oil to the ingredients and proceed with frying before assembling the dish in the pan and browning it in the oven.

To make this zucchini parmigiana, cut the vegetables into slices lengthwise, coat them in breadcrumbs and fry them in hot boiling oil for 5 minutes (or fry them without any breading). Then proceed with the stratification of all the ingredients and cooking in the oven and, once cooked, serve immediately on the table.

Grilled zucchini parmesan

Version with grilled zucchini
Version with grilled zucchini

Also this version does not add any difficult steps to the main recipe with raw vegetables. After having washed and cut the courgettes into thin slices, grill them for a few minutes on each side in a special pan, previously placed on the flame so that it becomes hot. Then continue with the layering in the pan and cook in the oven.

White zucchini parmesan

White version
White version

To make an equally delicious white zucchini parmigiana, just omit the tomato puree . If you still want a creamy result, replace it with bechamel and you will see that the result will not disappoint you!

Finally, if you want a less decisive taste, you can replace the scamorza with mozzarella . However, remember, after having cut it into cubes, to drain and dry it very well, otherwise it will release too much water directly into the pan. We also advise you to add about 1/1 and a half pound of sliced ​​cooked ham which will be inserted in the various layers, you will feel how good it is.

Those who love this vegetable cannot miss out on many other recipes with zucchini !


Keep the raw version, with the grilled and white zucchini in the refrigerator in an airtight container or well covered with a transparent film for about 2 days . The recipe with fried zucchini, on the other hand, we recommend enjoying it as soon as it is ready, if you really can't finish it you can keep it for a maximum of 1 day in the fridge.

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