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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".
Ingredients
- 700 g zucchini - 1 ½ pound
- 250 g fior di latte or buffalo mozzarella - ½ pound
- 100 g grated Parmigiano Reggiano cheese - 1 cup
- 400 ml tomato passata - 1 ⅔ cups
- 8 fresh basil leaves
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- 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 13x9 inch (33x23 cm) 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
Serving: 100gCalories: 300kcalCarbohydrates: 13gProtein: 19gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 38mgSodium: 589mgPotassium: 696mgFiber: 3gSugar: 7gVitamin A: 1020IUVitamin C: 29mgCalcium: 520mgIron: 2mg
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