Best 2 Zucchini Parmigiana Recipes

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Zucchini Parmigiana is a delectable Italian dish that combines the flavors of zucchini, cheese, and tomato sauce to create a hearty and flavorful meal. This vegetarian dish is a delicious twist on the classic eggplant parmigiana and is perfect for any occasion, whether you're hosting a dinner party or simply looking for a satisfying weeknight meal.

The article features two variations of the Zucchini Parmigiana recipe: a traditional version and a healthier baked version. Both recipes use fresh zucchini, sliced and coated in a crispy breadcrumb mixture before being pan-fried until golden brown. The traditional recipe then layers the zucchini slices with tomato sauce and mozzarella cheese, while the baked version uses a lighter tomato sauce and a blend of mozzarella and parmesan cheeses. Both versions are then baked in the oven until the cheese is melted and bubbly and the zucchini is tender and caramelized.

In addition to the two main recipes, the article also includes a recipe for a homemade tomato sauce, providing you with the option to make your own sauce from scratch. The sauce is made with fresh tomatoes, garlic, onions, and basil, and can be used in both the traditional and baked versions of the Zucchini Parmigiana.

Overall, this article provides a comprehensive guide to making Zucchini Parmigiana, offering both traditional and healthier options to suit your preferences. Whether you're a seasoned cook or new to the kitchen, you'll find all the information you need to create this delicious and satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI PARMIGIANA



Zucchini Parmigiana image

Zucchini parm, mmmmmmm.

Provided by SHIVERDEN

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 11

1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
½ teaspoon dried oregano
3 large zucchinis, sliced
8 egg whites, divided
3 cups ricotta cheese
¼ cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
  • In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
  • Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
  • In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
  • Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
  • Bake 45 minutes in the preheated oven. Serve warm.

Nutrition Facts : Calories 238 calories, Carbohydrate 20.6 g, Cholesterol 29.1 mg, Fat 9.2 g, Fiber 3.3 g, Protein 19.9 g, SaturatedFat 5.3 g, Sodium 1014.9 mg, Sugar 7.3 g

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA



Light Eggplant / Zucchini Parmigiana image

This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!

Provided by Artandkitchen

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs eggplants (and or or zucchniniI)
salt to spread over eggplant
4 tablespoons olive oil
1/2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
1 cup parmigiano, grated
3 cups marinara sauce (if possible with basilicum and oregano)
1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
1 tablespoon oregano

Steps:

  • Slice you eggplants or zucchini in 1/4 inch thick slices.
  • Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
  • Turn on your oven to high broil.
  • Coat with oil the eggplants or zucchini in the bowl with your hands.
  • Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
  • Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
  • Spread parmesan on it and press some cheese between the layers.
  • Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
  • Bake 30 minutes 350°F/180°C.
  • This is usually served warm but in summer it is delicious cold with some bread!

Tips:

  • Choose firm and small zucchini for the best texture.
  • Slice the zucchini evenly so they cook evenly.
  • Don't overcrowd the pan when frying the zucchini. Fry them in batches if necessary.
  • Use a good quality marinara sauce. You can use your favorite store-bought sauce or make your own.
  • Layer the zucchini, sauce, and cheese evenly in the baking dish.
  • Bake the zucchini parmigiana until the cheese is melted and bubbly and the zucchini is tender.
  • Serve the zucchini parmigiana hot with a side of pasta or salad.

Conclusion:

Zucchini parmigiana is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up zucchini from your garden or farmers market. The combination of zucchini, marinara sauce, and cheese is a classic Italian flavor combination that is sure to please everyone at the table.

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