By Kalle Bergman
Come to Il Gattopardo for the pasta, stay for the lamb and return again and again for the zucchini parmigiana. A rich, satisfying dish created by Executive Chef Vito Gnazzo, lightened up with fresh zucchini and a tangy tomato sauce, this is the dish that will make you brave a vortex. The complex flavors are a revelation in a dish that uses the humble Neapolitan ingredients from the chefs homeland.To be served in individual ramekins or in a large platter, family style. Print
Restaurant Il Gattopardo’s Zucchini Parmigiana
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Lightened-up take on a classic Italian appetizer. Layers of fried zucchini, mozzarella, and tangy tomato sauce.
Ingredients
- 8 small green zucchini
- 1 oz (28 g) smoked bufala mozzarella
- 2 oz (57 g) grated parmigiana cheese
- 2 oz (57 g) tomato sauce
- 1 bunch basil
- 1 oz (28 g) extra virgin olive oil
- Salt and pepper
- 2 eggs
- 2 oz (57 g) flour
- 1 oz (28 g) milk
- Bland oil for frying
Instructions
- Wash the zucchini, slice it sideways, salt it, and let it sit for 3 to 4 hours to drain.
- Combine eggs and flour, mix, and add milk. Ensure the batter is not too liquid.
- Dry the zucchini and dip it in the batter.
- In a sauté pan, add enough oil to cover the bottom.
- When hot, fry the zucchini until golden brown.
- Lay the zucchini on a kitchen towel to dry off excess oil.
- In a serving terrine, add a little tomato oil and layer the zucchini to cover the bottom. Add tomato, chopped mozzarella, parmesan, and oil. Repeat with another layer.
- Bake for 20 minutes at 375°F (190°C). Serve hot.
Notes
- For crispier zucchini, use a paper towel to thoroughly blot excess moisture after salting and before battering.
- If fresh basil isn’t available, 1 teaspoon of dried basil can be substituted, but add it at the end of cooking.
- To make ahead, prepare the layered zucchini parmigiana up to the baking step and refrigerate until ready to bake. Add 5-10 minutes to the baking time.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 50
Frequently Asked Questions
How is zucchini parmigiana different from the eggplant version?
Zucchini has a higher water content than eggplant, so it benefits from salting and pressing before cooking to prevent the final dish from becoming watery. The flavor is milder, which lets the tomato sauce and cheese take center stage. 
Do I need to bread and fry the zucchini slices before layering them?
Traditional parmigiana calls for frying the slices first, which gives them structure and a slightly crispy layer that holds up under the sauce. You can also grill or oven-roast the slices for a lighter result.
What cheese should I use besides mozzarella in this dish?
A good layer of freshly grated Parmigiano-Reggiano between layers adds sharp, nutty flavor that mozzarella alone does not provide. Some versions also include a thin smear of ricotta for added creaminess.
