Parmigiana di zucchine is a modern vegetable variation, not a single protected formula. The problem is practical: zucchini, tomato sauce, and mozzarella all bring water, and if all three hit the dish unchecked, the bake slides apart.
We solve that before layering. The zucchini is salted and lightly fried, the sauce is reduced, and the mozzarella is drained. A short rest after baking matters as much as the oven time, because the slices need a few minutes to settle.
Set servings and units first. You can change them anytime.
Lay the zucchini slices on towels, season lightly with 1 1/2 tsp salt, and stand for 20 minutes. Pat very dry before flouring.
Simmer the tomato passata with 2 tbsp olive oil, the crushed garlic, and 4 basil leaves for 20 minutes, until thick enough to leave a clear track when stirred. Remove the garlic.
Put the mozzarella on towels and press gently to remove surface moisture. Keep it chilled until layering.
Heat 3/4 in peanut oil in a wide skillet to 350°F. Dust the zucchini slices lightly with flour, shake off the excess, and fry in batches for 60 to 90 seconds per side.
Drain the zucchini on paper towels or a rack. It should be pliable and lightly golden, not crisp.
Heat the oven to 400°F. Spoon a thin layer of sauce into a 9 by 13 in baking dish, then add zucchini, mozzarella, grated hard cheese, torn basil, and more sauce. Repeat until the ingredients are used.
Finish with sauce, mozzarella, grated hard cheese, and basil. Bake 25 minutes, until bubbling at the edges and lightly browned on top.
Rest 20 minutes before cutting. For a baked variation, brush salted zucchini with oil and roast at 425°F for 15 minutes instead of frying.
You made Parmigiana di Zucchine. Time to eat.
A new recipe in your inbox each month. No noise.
The dish should rest until bubbling stops. Cutting too early sends the sauce and cheese out of the layers, even when the recipe was built correctly.
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.