Zucchini Parmigiana

This is a really easy-to-make, light meal consisting of a few, simple ingredients. As an added bonus, it’s also delicious with a glass of Chenin Blanc and great for outdoor summer lunches. One medium dish of this will be enough for four people, especially if you accompany it with some gluten-free wholemeal bread which has been scrubbed with garlic, showered with extra virgin olive oil and toasted to a crisp. This can also be used as a side dish with fish or chicken.


  • 3-4 medium-sized zucchini
  • 150g mozzarella (grated)
  • 100g Parmigiano Reggiano (grated)
  • 3/4 cup tomato paste
  • 1 cup water
  • 12 cherry tomatoes (finely chopped)
  • 3 cloves of garlic (finely chopped)
  • 3 small chilli peppers(finely chopped)
  • 1 tablespoon oregano
  • 1 teaspoon brown sugar
  • a lot of fresh basil leaves
  • sea salt and black pepper



For the sauce:

  1. Fry the garlic and the chilli  in a little olive oil.
  2. When the garlic starts to brown, add the cherry tomatoes, tomato paste, brown sugar and water, mix well and leave to simmer on low heat for 10 minutes.
  3. Add the oregano and a lot of fresh basil, and salt and pepper to taste.
  4. Mix well and leave to simmer for another 5 minutes. Make sure your sauce does not dry out, add more water if you think it’s getting too dry or losing too much volume.

For the zucchini:

  1. Cut the zucchini into discs, 1cm thick and rub some sea salt into them.
  2. Heat some olive oil on a griddle, or a smart-toaster like mine  if you have one.
  3. Grill the zucchini until they start to brown a little on top, don’t grill them too much or your Parmigiana will be soggy and you won’t be able to form nice portions.
Grilling the Zucchini

Grilling the Zucchini


  1. Place the zucchini to form a layer at the bottom of a medium-sized baking tin. Make sure you cover the entire bottom. Feel free to cut the discs into half-moons to fill in any gaps.
  2. Pour 1/2 your tomato sauce onto the zucchini and distribute evenly.
  3. Sprinkle 1/2 of your mozzarella and 1/2 of your grated parmesan on top.
  4. Top this another layer of zucchini, again filling all empty spaces, another layer of sauce and another layer of mozzarella and parmesan.
First layer

This is what your first layer should look like


  1. Place in an oven heated to 220C for 25 minutes.
  2. Leave to settle for 10 minutes before serving, and sprinkle salt and black pepper on top. If you’re a huge fan of basil, like me, you can finely chop some basil leaves and make yet another layer with them 🙂
Out of the oven

Parmigiana out of the oven




3 thoughts on “Zucchini Parmigiana

  1. Pingback: Tonight’s Dinner : Tomato-Zucchini Bake Recipe | Kaleidoscopic World in Words

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