Zucchini Parmesan

  • Yield: 4 servings


1tablespoon extra-virgin olive oil
1teaspoon extra-virgin olive oil
1clove garlic
10.5ounces crushed tomatoes
-- salt and pepper to taste
3medium zucchini
1/3cup flour (+1 tbsp)
1/3pound mozzarella
1cup Parmigiano-Reggiano cheese, grated
-- extra-virgin olive oil for frying
-- basil to taste
-- salt to taste


Peel the garlic and heat it in the oil for 3 to 4 minutes, letting it cook but making sure it doesn’t start to brown. Add the crushed tomatoes, season with salt and pepper and let it cook on medium heat for 20 minutes.

Wash the zucchini and slice it lengthwise very thinly, about 1/8 inch (3 mm). Thinly slice the mozzarella as well.

Coat the zucchini slices in flour, then egg, and fry them in a large amount of boiling oil. Lay them out on paper towels and sprinkle them with salt.

Spread a thin layer of tomato sauce in a baking dish. Cover it with a layer of fried zucchini, then one of mozzarella. Follow that with another layer of tomato sauce. Sprinkle with hand-torn basil and grated Parmigiano. Arrange another layer of zucchini and continue in the same order until all the ingredients have run out. Finish with a layer of zucchini.

Cover with sauce and Parmigiano, then bake in a preheated oven at 350-375° F (180-190° C) until the surface is golden and bubbling. Let cool for at least 15 minutes and serve.


Reprinted with permission from Mediterranean Cuisine edited by Academia Barilla, White Star Publishers