Zucchini Parmigiana Recipe
This Sicilian style zucchini parmigiana is lightly layered with tomato sauce, mozzarella, grated Parmigiano cheese and hard boiled eggs for the perfect vegetarian summer meal with no frying required!
Servings 6 servings
Calories 409kcal
Ingredients
- 5 medium zucchini about 1.75 kg
- ½ cup olive oil divided
- 1¾ cups tomato sauce *see note below
- 4 large eggs hard boiled
- ½ cup grated Parmigiano cheese
- 250 grams mozzarella cheese cubed or shredded
- handful basil leaves
- salt to taste
Instructions
- Preheat oven to 400 degrees F. Use a mandolin, if you have, or a sharp knife to cut zucchini into ¼ inch strips. Grease two baking sheets with 1 tbsp. olive oil, arrange zucchini slices without overlapping, drizzle with 1 tbsp. of olive oil and salt lightly.
- Bake for 12-15 minutes until soft but not mushy, otherwise they will fall apart. Transfer to a plate. You will have to cook your zucchini in two batches.
- Prepare all ingredients to assemble your parmigiana: grated Parmigiano cheese; shredded or cubed mozzarella; tomato sauce and sliced hard boiled eggs.
- Ladle some sauce on the bottom of a 9 x 13 inch casserole dish. Arrange zucchini slices slightly overlapping to cover the bottom of the dish.
- Cover with another light layer of tomato sauce. Top with ⅓ of the egg slices; sprinkle with 2 tbsp. of grated cheese; top with ¼ of the mozzarella and a couple of torn basil leaves. Top with more sliced zucchini and tomato sauce.
- Continue with two more layers of ingredients finishing with a layer of zucchini; sauce; grated cheese and mozzarella.
- Reduce oven temperature to 350 degrees F and bake for 35-40 minutes until golden brown and bubbling. Let sit for at least 20 minutes before serving.
Notes
*Tomato sauce: if you have leftover sauce that you used for a pasta dish or pizza, go ahead and use that. Otherwise sauté a garlic clove in olive oil, pour in about 2 cups of tomato passata, salt (to taste) and basil leaves, and let simmer while you prepare your zucchini.
To Freeze: Tightly wrap the unbaked parmigiana and freeze for up to 3 months. Defrost overnight in the fridge and bake as outlined in the recipe.
Nutrition
Calories: 409kcal | Carbohydrates: 10g | Protein: 19g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 163mg | Sodium: 794mg | Potassium: 724mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1163IU | Vitamin C: 34mg | Calcium: 364mg | Iron: 2mg
