You’re a fan of Parmigiana, but you’re looking for something different from the classic eggplant recipe. You want an easy dish that looks super complicated, something that’ll wow your dinner guests and make you seem like an expert Italian chef. Well, you’ve stumbled upon my blog and found my recipe for Zucchini Parmigiana. Let me tell you, if you decide to try my Zucchini Parmigiana recipe, you’ll have made the right choice.
Zucchini Parmigiana: A Delightful Twist on a Classic Dish
Discover a fresh take on the traditional eggplant parmigiana with this mouthwatering zucchini parmigiana recipe. You’ll love how this white parmigiana showcases the delicate flavor of zucchini while still delivering that comforting, cheesy goodness you crave. By layering thinly sliced zucchini with fragrant basil pesto and a blend of melty mozzarella and Parmesan cheeses, you create a dish that’s both light and satisfying. The best part? It’s incredibly easy to prepare, making it perfect for busy weeknights or casual entertaining. As the zucchini bakes, it becomes tender and slightly caramelized, perfectly complementing the rich, creamy cheese and herbaceous pesto. Give this zucchini parmigiana a try, and you’ll have a new favorite vegetarian main course in no time!
Zucchini Parmigiana: A Dish for Various Diets
This Parmigiana with zucchini, pesto and mozzarella is an incredibly tasty and satisfying dish that also happens to be perfect for various diets. For instance, if you’re following a vegetarian diet, you can’t miss out on this delightful parmigiana featuring zucchini and cheese. If you can’t consume gluten, you’ll definitely want to include this white parmigiana on your menu. And lastly, for those on a keto diet, you may occasionally crave a comforting, indulgent meal that still adheres to the diet’s rules — zucchini parmigiana can undoubtedly be enjoyed by you as well!
Watch the Video Tutorial for this recipe
Ingredients and Prep for the Perfect Zucchini Parmigiana
To create this mouthwatering zucchini dish, you’ll need a few key ingredients:
- 4 medium-sized zucchini
- 300 g shredded Mozzarella (10½ oz)
- 250 g basil pesto, store-bought or homemade (9 oz)
- 120 g grated Parmesan cheese (4¼ oz)
- Extra virgin olive oil
- Salt to taste
Baking to Perfection: Creating the Ultimate White Parmigiana
Begin by preheating your oven to 180 °C (356 °F). Line a 23×23 cm square baking pan with parchment paper. Wash the zucchini and cut into rounds 3–4 millimeters thick. Arrange the zucchini rounds in the pan, drizzling with olive oil and sprinkling with salt between layers. Bake until the zucchini is soft and golden brown, and slightly dried out. This step ensures your zucchini parmigiana has a perfectly cooked base, ready for the delicious layers of cheese and pesto to come.
Now, remove the zucchini from the pan and remove the parchment paper. Spread a generous amount of basil pesto on the bottom of your baking dish. Add a layer of the baked zucchini, followed by shredded mozzarella and 50 g grated Parmesan. Repeat these layers, finishing with a sprinkle of cheese on top. Drizzle with olive oil to taste. Return to the oven for 10–15 minutes until the cheese is bubbling and golden. Let it cool slightly before serving your delicious white parmigiana creation.
How to Store Zucchini White Parmigiana
Properly storing your zucchini parmigiana ensures you can enjoy this delicious dish for days to come. After it has cooled completely, cover the baking dish tightly with plastic wrap or aluminum foil. You can refrigerate it for up to 3–4 days. For longer storage, consider freezing individual portions in airtight containers for up to 3 months.
Reheating Tips
To reheat, thaw frozen portions in the refrigerator overnight. Preheat your oven to 175 °C (350 °F). Place the white parmigiana in an oven-safe dish, cover with foil, and bake for 15–20 minutes or until heated through. For a crispy top, remove the foil for the last 5 minutes of baking. Avoid microwaving, as it can make the zucchini soggy.
Zucchini Parmigiana: A Simple and Satisfying Recipe (VIDEO)
Equipment
- 1 baking pan, 23 x 23 cm
Ingredients
- 4 medium-sized zucchini
- 300 g shredded Mozzarella
- 250 g basil pesto store-bought or homemade
- 120 g grated Parmesan cheese
- Extra virgin olive oil
- Salt to taste
Instructions
- Preheat the oven to 180 °C and line a 23×23 centimeter square baking pan with parchment paper.
- Wash the zucchini and cut into rounds 3–4 millimeters thick.
- Add a small amount of oil to the pan, lay half the zucchini rounds in the pan and season with olive oil and salt, then lay the remaining zucchini rounds in the pan and season again with oil and salt.
- Bake in the oven until the zucchini is soft, dried out slightly and turned golden brown.
- Remove the zucchini from the pan and remove the parchment paper.
- Spread a layer of half the pesto on the bottom of the pan, then a layer of half the zucchini, followed by half the mozzarella cheese and 50 grams of Parmesan cheese. Then repeat layers of zucchini, pesto, mozzarella cheese and Parmesan cheese. Drizzle with olive oil to taste.
- Return to the oven for 10–15 minutes, or until the cheese is golden brown and starting to bubble.
- At this point, remove the zucchini Parmesan from the oven and let it cool for a few minutes before serving.
