🇮🇹 Italian Vegetarian

Zucchini Parmigiana

Name: Zucchini Parmigiana
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 150 g Mozzarella Cheese; 500 ml Tomato Sauce; 1 tbsp, for the dish Olive Oil; 80 g Parmesan Cheese; 1 tsp Dried Oregano; 100 g, grated Cheese; 3, sliced Zucchini

🇮🇹 Italian

An oven-born italian classic — zucchini under a savoury crust that crackles when served. Ready in 48 minutes including prep.

Prep 18 min Cook 30 min Serves 4 Hard

Ingredients

Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Mozzarella Cheese150 g
Tomato Sauce500 ml
Olive Oil1 tbsp, for the dish
Parmesan Cheese80 g
Dried Oregano1 tsp
Cheese100 g, grated
Zucchini3, sliced

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the zucchini.
3
Pour the cream around the edges, scatter over the cheese and the dried oregano.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Watch how it's made

Video: ZUCCHINI PARMIGIANA - Italian recipe · on YouTube