Zucchini Parmigiana - Delicious Zucchini Parmesan!

Zucchini Parmigiana, a twist on classic eggplant parmesan that uses fried zucchini strips, tomato sauce, and mozzarella.

This recipe is absolutely delicious and a great dish for using one of our favorite summer vegetables: zucchini! It's perfect for weeknight dinners or for sharing at your next gathering.

Marzia Bellotti Molatore is the creator of this recipe: you'll find it in her Cooking with Mamma Marzia cookbook. The recipe makes zucchini parmesan the traditional Italian way. Rather than coating zucchini with eggs or bread crumbs before frying, the zucchini is fried directly in oil. Note that some traditional Italian recipes coat the zucchini in flour before frying, but this recipe does not!

Here are a few reasons why you should be making zucchini parmesan:

• It's a great way to use up zucchini. Whether you have a bounty of zucchini from your garden or are just looking for a new way to eat the vegetable, making this dish is a unique and tasty way to use it.
• You can make it ahead. This is one of those recipes that that tastes great up to a few days after you make it because the flavors have had a chance to marinate. A great addition to your meal prep routine!
• It's so delicious! Between the basil, mozzzarella, garlic, parmesan, and tomato -- this recipe combines classic Italian flavors. You'll definitely be coming back for seconds!

🍅 Ingredients you'll need

• Peanut or sunflower oil: This is what you will fry the zucchini in. Both have a light, nutty flavor and are perfect for frying due to their high smoke point.
• Zucchini: The summer vegetable that we used in this recipe. You'll wash and cut the zucchini lengthwise before frying.
• Olive oil: Used to saute the garlic in the tomato sauce.
• Garlic: Adds a boost of flavor to this recipe.
• Tomatoes: 1 can of whole, peeled tomatoes is needed to make the zucchini parmesan sauce. It's combined with sauted garlic, basil, salt, and pepper before being assembled in the parmigiana.
• Basil: Fresh basil adds a note of freshness to the dish.
• Mozzarella cheese and parmegiano reggiano: Grated mozzarella cheese and parmegiano reggiano are layered into the parmigiana di zucchinie.

📋 How to make zucchini parmigiana - step by step

Fry the Zucchini

1. Heat the peanut oil in a pan (it's very important that the oil is hot). Fry the sliced zucchini in batches until they're golden and tender (photo 1)
2. Remove the zucchini to a plate with a paper towel after frying.

Make the Tomato Sauce

1. Heat the olive oil in a pan and saute the garlic cloves whole.
2. Add tomatoes and two leaves of basil. Season with salt and pepper. Cook for about 10-15 minutes (photo 2)

Assemble the Parmigiana

1. Spread out one ladle of tomato sauce at the bottom of a rectangular baking dish. Add a layer of zucchini slices (photo 3), a layer of sauce, mozzarella and a layer of parmigiano reggiano and a few leaves of basil (photos 4 & 5)
2. Continue layering with the remaining ingredients (photos 6 & 7)
3. Bake at 375F for 20-25 minutes or until the mozzarella melts and the top is crisp and golden.
4. Remove from the oven and let rest for a few minutes until it sets before serving (photo 8)

🍽 How to serve

You can serve zucchini parmesan as soon as it comes out of the oven! It will be quite hot, so just make sure to let it cool a bit before plating. This dish tastes great at room temperature, too!

♨️ How to store and reheat

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350 degrees F and warm through.

🍆 More Italian vegetarian recipes

Did you love this zucchini parmigiana recipe? Try out our other Italian vegetarian recipes:

• Eggplant Pasta
• Pasta e Ceci
• Arrabbiata Pasta

If you’ve tried making this Zucchini Parmigiana, or any other recipe on the blog, please let me know what you thought of it in the comments below, I love hearing from you!

Recipe