Zucchini Parmigiana
Parmigiana is a delicious Italian dish usually made with eggplant. This Zucchini Parmigiana is a great alternative that's full of traditional Mediterranean flavors from roasted tomato sauce.
Servings 4
Ingredients
- 3 large zucchini, washed and thinly sliced lengthwise
- 1 large egg, beaten
- Flour, use enough to lightly coat zucchini
- 2 tablespoons olive oil
- Roasted Tomato Sauce
- 13.5 ounces Mozzarella, sliced or cubed
- 3 ½ ounces Parmesan cheese, grated
- Black Pepper to season
Instructions
- Preheat your oven to 350°F.
- Take the sliced zucchini and dip in the beaten egg, then into the flour. Shake any excess flour off.
- Heat 2 tablespoons of olive oil in a frying pan and fry the sliced zucchini in batches until golden. Drain on a paper towel. Repeat with the rest of the zucchini slices.
- Drain the mozzarella then cut into slices or cubes.
- Spread 1 ladle of tomato sauce on the bottom of a 8 inch square baking dish. Add a layer of zucchini slices, then some mozzarella and grated parmesan.
- Repeat the layers: tomato sauce, courgette/zucchini slices, mozzarella and parmesan until you get to the final layer which is just tomato sauce, mozzarella and parmesan.
- Season with black pepper.
- Bake for 20-30 minutes or until the mozzarella has melted and the outside edges are golden and crisp.
- Take out of oven and let rest for a few minutes to firm up before serving.
Recipe Notes
If you are egg-free just coating in flour will be fine too.
*This amount of roasted tomato sauce should be sufficient for this recipe.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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