Zucchini Parmigiana (Parmesan Zucchini)
Baked zucchini parmigiana with tomato sauce, mozzarella, and Parmesan. A light, easy Italian recipe perfect for summer. No frying needed!
Serving: 6
Calories: 352kcal
Ingredients
- 6 zucchini,
- 2 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 3 cups pureed tomatoes or passata,
- small bunch of basil leaves
- 1 ball mozzarella cheese, sliced or cubed
- 2 cups Parmesan cheese, freshly-grated
Instructions
- Preheat your oven to 180°C (350°F). Cut the zucchini into 5 mm / ¼ inch slices. place them on a parchment-lined baking tray, drizzle with extra-virgin olive oil, sprinkle with salt (and pepper if you like), then bake for 10-12 minutes until soft and lightly golden.
- While the zucchini bakes, make the tomato sauce. Heat a saucepan with a drizzle of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Pour in the tomato passata and add a few fresh basil leaves. Let the sauce simmer on low heat for 15–20 minutes, stirring occasionally, then season to taste and remove from the heat.
- Spread a ladle of tomato sauce over the bottom of your baking dish. I use a 26 x 17 cm (10.5 x 7 inch) baking dish, but a slightly smaller one works just as well.
- Arrange a layer of baked zucchini slices, slightly overlapping them. Spoon over some tomato sauce, sprinkle with grated Parmesan, add chopped mozzarella, and scatter a few fresh basil leaves. Repeat the layers — zucchini, tomato sauce, Parmesan, mozzarella, and basil — until all the zucchini slices are used.
- Finish with a layer of tomato sauce, then top with Parmesan and mozzarella and drizzle with olive oil. Bake in the oven at 180°C (350°F) for 15-20 minutes, until golden and bubbly. Remove from the oven, let the zucchini parmigiana rest for 10 minutes, then serve warm or at room temperature.
Notes
Storage Tips:
Let the zucchini parmigiana cool completely, then cover and store in the fridge for up to 3 days. Reheat in the oven or enjoy cold or at room temperature. You can also freeze it for up to 1 month — thaw in the fridge overnight before reheating.
Let the zucchini parmigiana cool completely, then cover and store in the fridge for up to 3 days. Reheat in the oven or enjoy cold or at room temperature. You can also freeze it for up to 1 month — thaw in the fridge overnight before reheating.
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Nutrition
Calories: 352kcal | Carbohydrates: 21g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 822mg | Potassium: 1146mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1545IU | Vitamin C: 50mg | Calcium: 643mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.