Zucchini parmigiana is a variant of the more famous eggplant parmigiana, it is a light and delicious dish, which is usually served as a side dish or as a single course accompanied by a nice slice of hot bread.


  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m




  • 88 oz of zucchini
  • 10 oz of smoked provola
  • 1/2 cup of Parmigiano Reggiano Cheese
  • 3 cups of tomato puree (Passata)
  • 1/2 onion
  • 1 garlic clove
  • salt and pepper to taste
  • extra virgin oil or peanut oil to taste
  • 1 bunch of fresh basil




Wash the zucchini and slice them lengthwise to a thickness of about ½ cm.

Line one or two baking trays with baking paper, grease with oil, sprinkle with a little salt and place the zucchini slices on top.

Season with salt and oil and bake in the oven at 356 F for 15 minutes.

In the meantime, prepare the tomato sauce, finely chop the onion and let it wilt over moderate heat together with the whole garlic in a little oil.

Then add the tomato puree, salt and leave to cook.

Grate the provola cheese with a wide-hole grater, or cut it into small cubes.

Once both the tomato sauce and the zucchini are ready, we can assemble the zucchini parmigiana.

So we sprinkle a little tomato sauce on an oven dish and lay a first layer of zucchini slices on top, cover with tomato sauce and sprinkle with provolone cheese, parmesan cheese and a few leaves of chopped basil.

Continue in the same manner making three layers.

Finally, close with only the tomato sauce and Parmesan cheese and bake in the oven at 356 F for about 25-30 minutes.

Before serving the zucchini parmigiana, it is advisable to let it cool so as to facilitate the cutting and at the same time not to risk burning yourself while eating it.



Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top