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    Parmigiana di Zucchine

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    Parmigiana di Zucchine

    The name of this delicious dish comes from the place of origin, Parma, rather than any reference to Parmesan.

    • Preparation time: 90 minutes
    • Cooking time: 25 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 4 - 6


    • 3 green courgettes
    • 3 yellow courgettes
    • Salt and freshly ground pepper
    • 2 large eggs
    • Few drops balsamic vinegar (optional)
    • 2-3 tbsp plain flour
    • 3 x 230g buffalo Mozzarella plaits, sliced
    • 1 tbsp chopped marjoram
    • 1 tbsp shredded basil leaves
    • Olive oil for shallow frying
    • Tomato Sauce
    • A little sugar
    • 1-2 bay leaves
    • 1 tbsp tomato purée
    • 3 tbsp olive oil
    • 1 medium onion, chopped
    • 2 garlic cloves, chopped
    • 3 x 400g tins chopped plum tomatoes or 1.5kg fresh plum tomatoes, skinned


    1. Slice the courgettes diagonally, keeping the green and yellow separate. Sprinkle lightly with salt, place in two colanders and leave for 30 minutes, then rinse and drain.
    2. Meanwhile, make the tomato sauce. Heat the oil in a roomy saucepan over a medium heat. Fry the onion and garlic gently - let them soften but not colour. Add the tomatoes, tomato purée and bay leaves, bring to a simmer then turn down the heat. Cover and leave to simmer for 30-40 minutes. Take the lid off for the last 10 minutes so the mixture can reduce to a rich, thick sauce. Season with salt, pepper and sugar to taste.
    3. Beat the eggs with 1 tbsp water and a few drops of balsamic vinegar (if you like). Pour into a shallow dish. Spread the flour on another plate and season. Heat about 1cm depth of olive oil in a frying pan over a medium-high heat.
    4. Preheat the oven to 180˚C, Gas Mark 4.
    5. Dip the courgette slices in the flour and then the egg, then drop into the hot oil, a few at a time. Let them cook until golden (about 5 minutes), turning once. Remove and drain on kitchen paper. Continue until all are done.
    6. Layer the green courgette fritters on the base of a large gratin dish. Cover with half the tomato sauce, then half the sliced Mozzarella, then sprinkle with half the basil and marjoram. Add the yellow courgette fritters in a layer, and cover with the remaining tomato sauce, then Mozzarella, then herbs. Drizzle with a little oil and bake for 20-25 minutes, till beautifully brown and bubbling. Serve straight away with green salad.

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