Zucchini alla Parmigiana

It is time to celebrate!

Celebrate what you ask?  Zucchini season!

Yep, this is the time of year when the stores and farmer's markets are filled with the delicate loveliness of zucchini.  I happen to be a huge fan of this vegetable (did you know that zucchini is technically a fruit, I never knew).  It can be used in a variety of ways, both savory and sweet, and all are perfectly wonderful.  Personally I love to saute it simply with olive oil and garlic, but this past weekend I decided to do something a bit more. 

Zucchini tends to be the supporting dish, always pushed aside for the main dish....this time I wanted to make it the star of the show...what I am trying to say is, nobody puts zucchini in a corner (love that movie quote!!) at least not this time.  Zucchini alla Parmigiana is a beautiful combination of all things Italian: lightly fried zucchini, tomato sauce, mozzarella and parmigiano-reggiano cheeses, and last but certainly not least fresh basil!  A one dish wonder that is certainly the star of any dinner. 

Just in case you are a fan of eggplant feel free to substitute it for the zucchini as this dish is originally made with eggplant.  I think you will find it equally as fantastic!

Zucchini alla Parmigiana
     adapted from: Melanzane all Parmigiana
  • 3 garlic cloves, minced
  • 4 cups (approx.) of canned tomatoes, crushed
  • Fresh basil leaves
  • 1 tsp. sugar
  • 4-5 medium-sized zucchini
  • 2 eggs
  • 2 cups flour (approx.), used for dredging 
  • 1 medium mozzarella (4 oz), diced, or the 12 oz tub of bocconcini -sized mozzarella, quartered
  • 12 oz (approx.) Parmigiano, grated
  • Vegetable oil for frying
  • Salt and pepper, to taste

Preheat oven to 350 degrees.

In a sauce pan over medium heat saute the garlic in a bit of olive oil until slightly browned.  Add the tomatoes, salt, sugar and basil.  Simmer for approximately 20 minutes.  

Slice the zucchini lengthwise.  Try to keep the thickness consistent, around 1/2 inch is good.  In a small bowl beat the two eggs, pour out onto a plate.  On another plate place the flour.  Heat a good amount of oil in a large frying pan.  Dredge the zucchini slices in the flour, turn to coat and then dip each slice into the eggs, turn to coat.  Fry the zucchini for around 3 minutes each side, be careful not to crowd the pan.  Set aside each slice on paper towels to absorb excess oil. 
In a large, greased 9 x 13" baking pan spoon a generous amount of tomato sauce.  Set the fried zucchini in a single layer, top with mozzarella and parmigiano.  Repeat for a second layer, tomato sauce, zucchini, mozzarella, parmigiano.  Finish by topping with the remaining sauce, parmigiano cheese (be generous) and fresh basil.

Bake for 10-15 minutes. Allow to cool for 10 more minutes.  It is now ready to eat and enjoy. 


  1. One of my favorite dishes! I have never tried dredging the zucchini before baking it, I just sauteed it with lots of onions. I like how your method is like eggplant parm.

  2. Looks really good! I love zucchini and will definitely try it this way - great idea!

  3. A delicious dish with zucchini, perfect for the season!