Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Baked Zucchini Parmigiana

Baked Zucchini Parmigiana

Discover a delightful twist on a classic with Baked Zucchini Parmigiana—an unforgettable taste of Sicily that will elevate your dinner!

Author: Vito Costa • Published on: February 19, 2023
Categories: Main courses Vegetarian main courses
Tags: basil caciocavallo cheese onions extra virgin olive oil black pepper tomatoes salt zucchini
⏱️
Prep Time
30 minutes
🔥
Cook Time
20 minutes
👥
Servings
4 servings
📊
Difficulty
Medium
💰 Moderate
🗓️ Summer
⭐ 4.7/5

🛒 Ingredients

  • ✓ 2 large courgettes
  • ✓ 1 kg of tomatoes
  • ✓ 1 onion
  • ✓ 150 g of aged caciocavallo cheese
  • ✓ Basil
  • ✓ Extra virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
300-350 kcal
Protein
12-15 g
Fat
15-18 g
Carbohydrates
30-35 g
Fiber
5-6 g
Sugars
10-12 g
Sodium
600-700 mg

Embark on a culinary journey to the heart of Sicily with Vito Costa's delightful twist on a classic Italian dish: Baked Zucchini Parmigiana. 
This recipe captures the essence of southern Italian cuisine, where simplicity and authenticity reign supreme. 
Traditionally made with aubergines, this version surprises with zucchini, offering a refreshing and aromatic experience. 
As you prepare this dish, imagine the fragrant aromas wafting through your kitchen, transporting you to the sun-drenched landscapes of Sicily. 
The Zucchini Parmigiana is perfect for a summer evening, a family gathering, or any occasion where you wish to impress with a touch of Sicilian magic.

👨‍🍳 Preparation

  1. 1

    Clean and dry the courgettes. Peel and slice them into round slices about 0.5 cm thick.

  2. 2

    Fry the courgette slices in a pan with hot extra virgin olive oil until golden. Drain on absorbent paper and season with salt.

  3. 3

    Prepare the tomato sauce by cutting the tomatoes into pieces and cooking them with half a sliced onion and a sprig of basil until soft. Pass through a vegetable strainer to obtain a smooth sauce.

  4. 4

    In a pan, sauté the remaining onion finely. Add the tomato sauce and some basil leaves, season with salt and pepper, and cook until thickened.

  5. 5

    Assemble the parmigiana in a baking dish by layering fried courgettes, tomato sauce, grated caciocavallo cheese, and basil leaves.

  6. 6

    Continue layering until all ingredients are used, finishing with courgettes, sauce, and cheese. Decorate with basil.

  7. 7

    Bake in a preheated oven at 200°C for about 20 minutes until the top is golden and crispy.

  8. 8

    Remove from the oven, let cool slightly, and serve.

💡 Tips and Variations

For a twist, try adding a layer of grilled aubergines or sprinkle some breadcrumbs on top for extra crunch. To enhance the flavour, infuse the olive oil with garlic or add a dash of red pepper flakes for a hint of spice.

📦 Storage

  • • Refrigerate: Let cool, then cover with plastic wrap and store in the fridge for up to 2–3 days.
  • • Reheat: Warm in a preheated oven at 180°C for 15–20 minutes or use a microwave carefully to avoid dryness.
  • • Freeze: Wrap in plastic wrap, store in a freezer bag for up to 2–3 months. Thaw in the fridge overnight before reheating.

🍷 Pairing

Pair this dish with a refreshing Sicilian Grillo wine, which complements the light and fresh flavours of the parmigiana beautifully. Serve chilled at 6°C to 8°C to enhance its delicate aromas.

Thank you for exploring this Sicilian culinary adventure with us. We hope you enjoy making and tasting this delightful Zucchini Parmigiana. Don't forget to share your experience with friends and family!

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: