This zucchini parmigiana recipe riffs on the classic eggplant parmigiana. After the recipe, scroll down for some tips and alternatives.
Zucchini Parmigiana Recipe
Ingredients:
6-7 medium-sized zucchini
1 cup tomato sauce
11 oz. mozzarella, sliced
4 oz. Parmigiano Reggiano, gratede
flour
basil
extra-virgin olive oil (or seed oil)
salt
pepper
Method:
Slice the zucchini lengthwise using a mandolin.
Dry the zucchini with paper towels, cover each side with a dusting of flour, and fry in hot oil for 1 minute per side until golden brown. Lay to dry on paper towels to absorb excess oil.
Once cooled, lightly salt and transfer to a baking dish with tomato sauce and basil already spread on the base. Sprinkle with diced or sliced mozzarella and a handful of grated Parmigiano Reggiano, and continue layering until you run out of ingredients.
Finish with a little tomato sauce, mozzarella, and Parmigiano. Bake at 400°F for about 35-40 minutes. Let cool before serving.
Good to know: Zucchini parmigiana tastes even better the next day so don't discard those leftovers. It will also keep in the freezer for up to two months.
Some tips
Prevent sogginess
To prevent the parmigiana from getting too liquidy instead of dense, it all comes down to the mozzarella. Choose a variety that's not too watery, or take it out of the fridge long before you cook with it so that it has time to drain. You can also use a paper towel to absorb excess liquid once the mozzarella has been cut. Also, the thinner the slices or the smaller the cubes, the better.
Another trick is to let the zucchini parmigiana rest for enough time once cooked to let the flavors and textures fuse. So wait a few minutes before cutting into it.
The breading
Fry the zucchini once floured. Some recipes even call for a coating of flour followed by egg, which results in a richer version.
If coating the zucchini with breadcrumbs, pat the zucchini dry with a paper towel after it's been sliced to prevent them from falling off while cooking.
For a more delicate version, grill or bake the zucchini instead of frying it.
The creamy version
For the “bianca” version, swap the tomato sauce for homemade béchamel flavored with chives or basil. You can also add a little pesto to the sauce for an extra touch of flavor. Alternate layers of zucchini and thinly sliced, steamed potatoes.
If you're not in the mood for béchamel, use ricotta. Mix with lightly beaten eggs with a little milk – plus some mozzarella and plenty of Parmigiano.