Go Back
Golden baked zucchini parmigiana in a ceramic dish, cheese pulling apart, basil scattered on top.

Golden Baked Zucchini Parmigiana with Crispy Layers

Fried zucchini slices layered with tomato sauce and two cheeses, baked at 190C/375F until golden and set.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course or Side Dish
Cuisine: Southern Italian
Calories: 322
Ingredients Method Notes

Ingredients
  

For the zucchini
  • 1.2 kg zucchini (about 4 medium); sliced lengthwise into 1 cm / 0.4-inch planks
  • 1 tsp fine sea salt for salting zucchini, plus more to taste
  • 60 g all-purpose flour for dredging
  • 2 eggs large; beaten
  • 250 ml olive oil for frying
For the tomato sauce
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 400 g crushed tomatoes canned
  • fresh basil leaves a handful; torn, plus more for serving
  • black pepper to taste
For assembly
  • 300 g mozzarella sliced or torn, low-moisture if possible
  • 60 g parmesan grated
  • 1/2 tsp dried oregano optional

Method
 

Prep the zucchini
  1. Slice zucchini into 1 cm / 0.4-inch planks lengthwise. Lay them in a colander, sprinkle with 1 tsp salt, and let sit for 30 minutes to draw out excess water.
  2. Pat the slices dry with a clean towel. Set up a dredging station with flour in one shallow bowl and beaten eggs in another.
Make the tomato sauce
  1. Warm 1 tbsp olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  2. Add the crushed tomatoes, a pinch of salt, and pepper. Simmer for 12 to 15 minutes until slightly thickened, then stir in the torn basil off heat.
Fry the zucchini
  1. Heat 250 ml olive oil in a 30 cm / 12-inch skillet over medium heat until it reaches about 170C/340F.
  2. Working in batches of 5 to 6 slices so the oil doesn't cool, dredge zucchini in flour then egg, and fry 2 to 3 minutes per side until golden.
  3. Transfer fried slices to a paper towel-lined tray, standing them on edge so steam doesn't soften the crust.
Assemble and bake
  1. Heat the oven to 190C/375F. Spread a thin layer of tomato sauce in a 23 x 33 cm / 9 x 13-inch baking dish.
  2. Layer fried zucchini, a spoonful of sauce, mozzarella, and a scatter of parmesan. Repeat the layers, finishing with sauce, mozzarella, parmesan, and a sprinkle of oregano on top.
  3. Bake for 25 to 30 minutes until the cheese is melted and the top is golden.
  4. Rest for 10 minutes before slicing. Scatter with fresh basil and serve.

Notes

  • Salt zucchini for at least 30 minutes before frying
  • Fry in batches to keep the oil near 170C/340F
  • Simmer tomato sauce until thick, not runny, before layering
  • Rest the bake for 10 minutes before slicing