Baked zucchini parmigiana with tomato sauce, mozzarella, and Parmesan. A light, easy Italian recipe perfect for summer. No frying needed!
If you love Italian comfort food but want something lighter for summer, this zucchini parmigiana is the recipe for you!
It’s my easy take on the classic eggplant parmigiana I grew up eating in Sicily – but made with baked zucchini instead of fried eggplant.
This zucchini parmesan is simple, healthy, and full of flavor.
You won’t need to fry anything, or use flour, breadcrumbs, or béchamel sauce.
Just thin slices of zucchini, baked until golden, then layered with tomato sauce, mozzarella or scamorza, fresh basil, and Parmigiano cheese.
The best part? It takes only 10 minutes to assemble once your zucchini is sliced and baked.
Honestly, I think this dish tastes amazing no matter how you serve it — hot straight from the oven, at room temperature, or even cold the next day.
It’s super versatile and pairs well with all kinds of sides, from fresh salads to extra veggie dishes.
You can also serve it with grilled fish, chicken, or meat for a more complete meal.
You’ll find a few of my favorite serving ideas just below!
I promise, this easy zucchini parmigiana is perfect for summer—serve it as a vegetarian main, a side dish, or cut into squares as an appetizer. Even kids love it!
Ingredients
This zucchini parmesan is incredibly easy to make, and all you need is less than 10 ingredients!
Here below you can find recommended ingredients. These simple, fresh ingredients make all the difference — I always use the best quality I can find!
- Tomato sauce: use tomato passata (pureed tomatoes) or canned tomatoes to prepare a simple Italian traditional tomato sauce.
- Basil: fresh basil leaves are a must in the parmigiana, and will add a wonderful aromatic note.
- Parmesan cheese: freshly grated Parmigiano Reggiano is, together with the zucchini, the star of this dish! My go-to option is 18-month Parmesan cheese, but you can also substitute it with cheaper (but still delicious!) Grana Padano.
- Extra-virgin olive oil: I like to lightly drizzle good-quality olive oil over the zucchini slices before baking. It helps them cook evenly and adds a rich, delicious taste.
How to make zucchini parmigiana
This baked zucchini parmigiana recipe is ready in just four simple steps and less than 45 minutes:
It's one of those easy Italian vegetarian recipes that are always a crowd-pleaser and don't require much effort!
Below you’ll find the easy step-by-step recipe instructions with photos to guide you through each stage.
Just scroll to the bottom of the post for the full printable recipe.
STEP 1. Start by preparing a simple Italian tomato sauce.
STEP 2. Slice the zucchini, arrange them on baking tray, drizzle with oil and bake until golden.
STEP 3. Assemble the zucchini parmigiana: layer tomato sauce, zucchini, Parmesan, mozzarella, and basil. Repeat until all zucchini is used.
STEP 4. Top with tomato sauce, Parmigiano and mozzarella. Bake for 20 minutes, then let it rest for 10 minutes and serve.
Zucchini parmesan cooking tips
- Slice zucchini evenly into thin long strips, about 5 mm / ¼ inch thick, so they cook evenly and layer nicely.
- Let mozzarella drain first: Slice your mozzarella and place it on kitchen paper for 10 minutes before using. This step helps make sure your parmigiana doesn't get watery.
- Choose smooth tomato passata instead of whole tomatoes, if possible – it gives the dish a soft texture and blends better with the cheese and zucchini.
- Make the tomato sauce ahead: You can prepare your tomato basil sauce the day before and keep it in the fridge. It saves time and makes assembly even quicker!
What to serve with zucchini parmesan
In Italy, we often serve this baked zucchini parmesan as a main course, but it also works beautifully as a side dish with grilled fish, chicken or meat.
Here are a few tasty ideas to serve with your zucchini parmigiana:
- Crusty sourdough bread: Nothing beats a slice of warm, crusty Italian bread to soak up all that rich tomato sauce!
- Green bean and potato salad: Light, fresh, and perfect for summer – it balances the cheesy layers of zucchini so well.
- Sautéed baby broccoli: A quick and healthy side that adds extra greens to your plate.
- Quick roasted potatoes: Golden and crispy, they pair perfectly with zucchini – a great combo for any season.
Did you try this recipe?
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Recipe
Zucchini Parmigiana (Parmesan Zucchini)
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
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.
Nutrition
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.
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