Vegetarian recipes and info

Zucchini Parmigiana

One of the most delicious ways to use zucchini that I’ve ever found, and it’s quick and easy too! This dish is perfect for parties and pot lucks, because you can make it the day before and it tastes great whether hot or at room temperature. Zucchini parmigiana
Yield 6 servings
Time 1 hour
  • knife or mandolin
  • 2 baking sheets or grill
  • 9-inch springform pan or baking dish
  • medium saucepan
  • wooden spoon
  • 6 medium zucchini (about 2½ pounds)
  • 5-6 T olive oil
  • salt
  • pepper
  • 3 cloves garlic, minced
  • 2 c diced or crushed tomatoes
  • ¼ c minced basil (about 1 c loosely-packed leaves)
  • 10 oz fresh mozzarella (about 2½ cups), diced
  • ¼ c Parmesan, grated
Directions Preheat the grill or oven to 400.

Trim zucchini, then slice lengthwise (¼ inch). Use half of the oil to lightly oil both sides of each slice.

  • To grill, arrange slices on grill, and sprinkle with salt and pepper. Cook about 4 minutes, until you can see grill marks. Turn and grill another 4 minutes.
  • To bake, arrange slices on baking sheets, sprinkle with salt and pepper, and bake about 25 minutes, until just starting to brown around the edges.

Meanwhile, heat 1 T oil in pan over medium heat, and sauté garlic for a minute or two until golden. Add tomatoes and cook, stirring occasionally, for about 15 minutes, until thickened and slightly reduced. Remove from heat and stir in basil, salt, and pepper to taste.

Oil baking dish, then arrange a single layer of non-overlapping zucchini slices, cutting them if needed to cover the bottom of the dish. Spread with one-fourth of the sauce, then sprinkle with ½ c mozzarella and 1 T Parmesan. Repeat for three more layers. (At this point, you can save it to cook the next day – see below.)

Bake about 30 minutes, until bubbly and covered in golden brown spots. Remove from oven and let cool for at least 15 minutes (this will help the pieces remain intact when you cut them). If using a springform pan, remove the sides and cut the torta into wedges. Otherwise, just cut pieces right in the baking dish and use a pie spatula or spoon to carefully remove them and serve.

To cook the next day, let the dish cool, then wrap it in plastic or foil and refrigerate. The next day, remove plastic or foil and cook for 35-40 minutes.

Notes Complete Italian VegetarianAdapted from Jack Bishop’s The Complete Italian Vegetarian Cookbook (read my review) in which it’s called "Roasted Zucchini Torta with Tomatoes and Mozzarella."

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  Zucchini parmigiana
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