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Zucchini Parmigiana Recipe

Recipe by Pedro M. A. Neves

Zucchini parmigiana is a classic Italian vegetable gratin featuring tender sliced zucchini layered with rich tomato sauce, creamy béchamel, and melted cheese. This comforting dish showcases the simplicity and elegance of Southern Italian cooking, where fresh produce and quality dairy create depth of flavor without complexity.

Ingredients

• 900g zucchini (about 4 medium)
• 400g canned San Marzano tomatoes
• 250ml whole milk
• 30g butter
• 25g all-purpose flour
• 100g freshly grated Parmigiano-Reggiano cheese
• 150g fresh mozzarella cheese, sliced
• 3 cloves garlic, minced
• 15ml extra virgin olive oil
• 8g fresh basil leaves
• 4g sea salt
• 2g black pepper
• 1g dried oregano

Instructions

1. Slice zucchini lengthwise into 4mm-thick planks. Arrange on paper towels, sprinkle lightly with salt, and let rest for 15 minutes to release moisture.

2. Pat zucchini slices dry with paper towels. Heat 8ml olive oil in a large skillet over medium-high heat. Working in batches, lightly fry zucchini for 2 minutes per side until pale golden. Transfer to a clean plate.

3. In a medium saucepan, heat butter over medium heat. Whisk in flour to create a roux, stirring constantly for 1 minute until light blonde. Slowly pour in milk while whisking to avoid lumps. Continue cooking and stirring for 4-5 minutes until the sauce thickens to coat the back of a spoon. Season with salt and pepper. Remove from heat.

4. In another saucepan, heat 7ml olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in canned tomatoes, breaking them apart with the back of a spoon. Add oregano and simmer for 8 minutes. Season with salt and pepper. Tear in fresh basil leaves and stir gently.

5. Preheat oven to 190°C (375°F). Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Layer one-third of the fried zucchini slices, then one-third of remaining tomato sauce, one-third of béchamel, and one-third of the mozzarella slices. Repeat layers two more times, ending with mozzarella on top. Sprinkle generously with Parmigiano-Reggiano.

6. Bake for 30-35 minutes until the top is golden brown and bubbling at the edges. The cheese should be melted and slightly caramelized. Remove from oven and let rest for 5 minutes before serving.

Substitutions

• Replace béchamel with ricotta mixed with 60ml milk and 1 egg for a lighter version
• Use eggplant instead of zucchini for eggplant parmigiana, frying the slices until tender
• Substitute half the mozzarella with feta cheese for tangier flavor
• Replace cow's milk béchamel with unsweetened almond or oat milk for dairy-free adaptation

Tips

• Salt and rest the zucchini slices beforehand to draw out excess water, preventing a watery final dish
• Do not skip lightly frying the zucchini—this develops flavor and helps them hold their shape during baking
• Prepare both the tomato sauce and béchamel before assembling to streamline the process
• Allow the finished dish to rest for 5 minutes after baking so the layers set slightly and serve more cleanly

Zucchini parmigiana originated in Southern Italy, particularly Sicily and Campania, where summer zucchini abundance inspired home cooks to create layered vegetable gratins using the French béchamel technique combined with Italian tomatoes and cheese. It became a beloved comfort food and vegetarian centerpiece throughout the Italian peninsula.

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