Light Zucchini Parmigiana (Italian Recipe)

Zucchini Parmigiana is a delicious and easy Italian recipe made without frying. It features just a few simple, wholesome ingredients: zucchini, tomato sauce, basil, Parmigiano Reggiano, and mozzarella - a true celebration of Mediterranean flavors!

This light zucchini casserole is inspired by the classic Eggplant Parmigiana, but it’s a lighter alternative since the zucchini are baked, not fried. That’s why it's often called "Light Zucchini Parmigiana".

Zucchini Parmigiana is surprisingly simple to prepare and incredibly versatile. Serve it as a flavorful side dish, a vegetarian second course, or even a light main course when made in larger portions.

Another great advantage? You can prepare it ahead of time! Just assemble the dish, refrigerate it, and bake it when ready to serve. In fact, this dish often tastes even better the next day, once the flavors have had time to meld.

You can enjoy it hot out of the oven or slightly warm on a summer evening. This easy no-fry Zucchini Parmigiana recipe is sure to become a favorite.

Jump to:

• Ingredients
• Instructions
• How to Store Zucchini Parmigiana
• Variations
• Tips
• Recipe Card

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Ingredients

This recipe is for a 13x9 inch (33x23 cm) baking dish.

Prep Time: 20 Min | Cook Time: 45 Min | Resting Time: 15 Min | Servings: 6

• 700 g (1 ½ pounds) zucchini
• 250 g (½ pound) fior di latte mozzarella or buffalo mozzarella (use your favorite)
• 100 g (1 cup) grated Parmigiano Reggiano cheese
• 400 ml (1 ⅔ cups) tomato passata
• 8 fresh basil leaves
• 1 garlic clove
• 3 tablespoons extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

Step 1) - Start the preparation of the no-fry 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).

Step 2) - 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.

Step 3) - 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.

Step 4) - Now 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.
Now you have all the ingredients ready: baked zucchini slices, tomato sauce, sliced mozzarella and grated parmigiano.

Make the Layers

Step 5) - 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.

Step 6) - Add plenty of grated Parmigiano, some more tomato sauce, and finally some chopped basil leaves (broken up with your hands)

Step 7) - Continue making layers as described above. Finish the last layer with mozzarella, Parmigiano and a few basil leaves. Add a drizzle of oil.

Step 8) - 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.

YOU MUST ALSO TRY:

• Zucchini Meatballs
• Stuffed Zucchini Boats with Tuna
• Baked Zucchini Fritters
• Zucchine alla Scapece (Fried Zucchini with Mint and Vinegar)
• Stuffed Zucchini with Ham and Parmigiano

How to Store Zucchini Parmigiana

You can store leftover Zucchini Parmigiana in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen and become even more delicious over time!

To reheat, simply warm it in the oven at 180°C (350°F) for about 15–20 minutes, or until heated through.

You can also use the microwave for a quicker option, although the texture may be softer.

Tip: This dish can also be prepared ahead of time. Just assemble the zucchini parmigiana in the baking dish, cover it, and refrigerate it uncooked for up to 24 hours. When you're ready to serve, bake it as directed. It’s a great make-ahead option for dinners or gatherings!

Zucchini Parmigiana is not recommended for freezing, as the zucchini may become watery and lose their texture once thawed.

Variations

White Zucchini Parmigiana (No Tomato Sauce): For a tomato-free version, try Zucchini Parmigiana “in bianco”, popular in Italy. Replace the tomato sauce with a light béchamel and, if you like, add slices of cooked ham for extra flavor.

With Ricotta: For a lighter take, swap mozzarella with well-drained ricotta cheese. Ricotta is lower in calories and gives the dish a soft, creamy texture.

With Caciocavallo or Scamorza: If you prefer stronger flavors, replace mozzarella with caciocavallo or
scamorza, both excellent melty cheeses that add a bolder taste.

Traditional Fried Version: The classic recipe involves frying the zucchini, often after coating them in flour—or even in egg and breadcrumbs for an extra crispy result. This version is richer and more indulgent, perfect as a main dish.

Mini Zucchini Parmigiana: Make individual portions using small baking dishes. Cut the zucchini into rounds and layer as usual. These mini parmigianas are great as appetizers, party bites, or even for aperitivo.

Tips

How to Keep Zucchini Parmigiana from Getting Watery

Zucchini naturally release water during cooking, which can make your parmigiana soggy or too soft. Here’s how to prevent that:

• Pre-cook the zucchini: Bake the zucchini slices before assembling the dish. This helps remove excess moisture without the need to flour and fry them.
• Use low-moisture mozzarella: Choose mozzarella that isn’t too watery. Drain it well and pat it dry with paper towels before slicing.
• Reduce the tomato sauce: If your tomato passata is very watery, cook it a few extra minutes with garlic and basil to thicken it before layering.
• Let it rest before serving: After baking, let the zucchini parmigiana sit for at least 15 minutes. This allows the ingredients to settle and gives the dish a firmer, more compact texture.

Zucchini Parmigiana often tastes even better the next day, once all the flavors have blended perfectly!

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