Italian Zucchini Parmigiana Recipe
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Additional Time
15 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
300 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Italian Zucchini Parmigiana Recipe
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Zucchini Parmigiana is a tasty, easy Italian no-fry recipe. The ingredients are few and simple: zucchini, tomato sauce, basil, parmigiano and mozzarella. A triumph of Mediterranean flavors!Parmigiana di Zucchine is a fairly easy recipe to make. It can be served as a second course or as a side dish. But, if served in generous portions, it can also be considered a tasty and light main dish.
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Ingredients
- 700 g zucchini - 1 ½ pound
- 250 g mozzarella - ½ pound of classic Mozzarella or Buffalo Mozzarella (as you prefer)
- 100 g Parmigiano Reggiano cheese - 1 cup, grated
- 400 ml tomato puree - 1 ⅔ cups
- 8 basil leaves - fresh
- 1 clove garlic
- 3 tablespoons olive oil - extra virgin
- salt - to taste
- black pepper - to taste
Instructions
- Start the preparation of the Zucchini Parmigiana by washing and trimming the ends of the zucchini. Then, with the help of a potato peeler, slice the zucchini lengthwise. Make thin slices of about 5 mm (⅕ inch).
- Then line a baking sheet with baking paper and arrange the zucchini slices. Add a drizzle of oil and a little salt and pepper. Put them in the oven, preheated to 180°C (356°F), for about 10-15 minutes, turning them halfway through cooking.
- Meanwhile make a tomato sauce. So, in a saucepan, sauté the garlic clove in the oil. Then add the tomato passata and two basil leaves. Season with salt and pepper to taste. Finally cook over low heat for 15 minutes, covered with a lid.
- Cut the mozzarella into fairly thin slices. It's very important to drain the water from the mozzarella very well before using it.
- Then, if you have not already done so, grate the parmigiano cheese.
- Cover the bottom of a baking dish with a little tomato sauce. Arrange an even layer of zucchini, on top put some slices of mozzarella.
- Add plenty of grated Parmigiano, some more tomato sauce, and finally some chopped basil leaves (broken up with your hands).
- Continue making layers as described above. Finish the last layer with mozzarella, Parmigiano and a few basil leaves. Add a drizzle of oil.
- Bake Zucchini Parmigiana in a preheated oven at 350°F (180°C) for about 30 minutes. Remove from the oven and let the zucchini parmigiana rest for at least 15 minutes before serving.
- You can eat zucchini alla parmigiana while still warm or at room temperature, depending on your tastes and the season.
Notes
- PLEASE NOTE : Resting time is essential to compact all the ingredients well. This is why it is said that the next day the parmigiana is even better.
Nutrition Information
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Serving
100g
Calories
300kcal
(15%)
Carbohydrates
13g
(4%)
Protein
19g
(38%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
38mg
(13%)
Sodium
589mg
(25%)
Potassium
696mg
(20%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1020IU
(20%)
Vitamin C
29mg
(32%)
Calcium
520mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 300kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 589mg | 25% |
| Potassium | 696mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 29mg | 32% |
| Calcium | 520mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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