This classic Zucchini Parmigiana brings the comforting warmth of Italian home cooking to your dinner table. Unlike eggplant parmesan, zucchini cooks faster and offers a lighter, more delicate texture while still delivering that signature savory satisfaction. The dish features thin slices of zucchini lightly sautéed and then layered with a slow-simmered tomato sauce infused with garlic, oregano, basil, and parsley. Finished with a generous topping of Parmesan and mozzarella, it bakes until bubbly and golden. It’s a versatile main course that pairs beautifully with a simple side salad or crusty bread. Perfect for weeknight dinners when you crave something hearty yet vegetable-forward, this recipe is a family-friendly favorite that tastes even better the next day.
Zucchini Parmigiana
Description
This classic Zucchini Parmigiana brings the comforting warmth of Italian home cooking to your dinner table. Unlike eggplant parmesan, zucchini cooks faster and offers a lighter, more delicate texture while still delivering that signature savory satisfaction. The dish features thin slices of zucchini lightly sautéed and then layered with a slow-simmered tomato sauce infused with garlic, oregano, basil, and parsley. Finished with a generous topping of Parmesan and mozzarella, it bakes until bubbly and golden. It's a versatile main course that pairs beautifully with a simple side salad or crusty bread. Perfect for weeknight dinners when you crave something hearty yet vegetable-forward, this recipe is a family-friendly favorite that tastes even better the next day.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until transparent and soft, about 5-7 minutes.
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Add minced garlic to the skillet and sauté for another minute until fragrant, being careful not to burn it.
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Remove the garlic and onion mixture from the skillet and set aside in a bowl.
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In the same skillet or a saucepan, add the crushed tomatoes and bring to a boil.
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Reduce heat to low and let the tomatoes simmer for 30 minutes to develop flavor.
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Dilute the tomato paste with water (using approximately 3 cans of water for every 6 oz of paste) and add to the simmering tomatoes.
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Continue to simmer the sauce for at least 1 hour, stirring occasionally, until thickened.
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Stir in the reserved garlic and onion mixture, along with oregano, basil, and parsley. Simmer for a few more minutes.
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While the sauce simmers, lightly dust zucchini slices with flour.
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Sauté the floured zucchini slices in a little oil until lightly golden on both sides, then drain on paper towels.
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In a baking dish, spread a thin layer of tomato sauce on the bottom.
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Layer half of the sautéed zucchini slices over the sauce.
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Spoon half of the remaining sauce over the zucchini, then sprinkle with half of the Parmesan cheese.
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Repeat the layers with the remaining zucchini, sauce, and Parmesan.
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Top the final layer with the shredded mozzarella cheese.
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Cover the dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
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Let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 12g60%
- Cholesterol 70mg24%
- Sodium 800mg34%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 15g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
