How To Make Oven Roasted Zucchini Parmigiana

In this episode I teach you how to make the easiest zucchini parmigiana (parmesan) recipe. Use your own marinara or the one I will link below. All you need is good quality zucchini, mozzarella, olive oil, and Parmigiano Reggiano cheese. There is no frying or breadcrumbs in this dish, making it on the lighter side and far easier. I hope you enjoy this parmigiana di zucchine recipe!

Marinara Sauce:
youtu.be/SiM93XQb-Ng

Eggplant Parmigiana Sicilian Style:
youtu.be/JJfONYwHi1o

Eggplant Parmigiana Neapolitan Style:
youtu.be/uzwV73Cf5-s

INGREDIENTS:
▪4-5 medium zucchini - sliced
▪3-5 cups marinara
- Marinara sauce recipe above
▪1 pound mozzarella -shredded
▪1/2 cup Parmigiano Reggiano - grated
▪1/4 cup plus olive oil
▪salt/pepper to taste
▪a few basil leaves
- optional




INSTRUCTIONS:
1. Slice zucchini into 1/4" strips and place on a baking sheet (parchment paper prevents sticking). Coat the zucchini with olive oil and season with 1 teaspoon of salt and a 1/2 teaspoon of black pepper divided. Roast zucchini in the oven for 20-30 minutes at 375f.
2. Spoon a thick layer of marinara sauce into a 3-4 quart baking dish. Place roasted zucchini strips in one layer then the mozzarella (dividing equally between layers). Grate some Parmigiano Reggiano on top as well and finally spoon more sauce onto the layer. Repeat process for subsequent layers.
3. Bake in the oven for 20 minutes until bubbly. If choosing to add mozzarella on top of final layer, add it at the end. If you want you could carefully broil it for 1-2 minutes to make the top golden.
4. Wait 20-30 minutes before eating to let the parmigiana settle and solidify. Enjoy!

NOTE: Some torn basil leaves on each layer are a great addition. The zucchini can be salted for 30-60 minutes prior to roasting to remove water. If doing so make sure to wipe off salt with a damp paper towel and dry off prior to oiling, seasoning, and roasting.

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