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Zucchini Parmigiana Recipe

Restaurant Il Gattopardo’s Zucchini Parmigiana

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  • Author: Chef Vito Gnazzo
  • Total Time: 4 hours 30 mins
  • Yield: 2 as an appetizer or side 1x


A rich, satisfying dish created by Executive Chef Vito Gnazzo, lightened up with fresh zucchini and a tangy tomato sauce.


  • 8 small green zucchini
  • 1 smoked bufala mozzarella (4oz)
  • 2 oz. grated parmigiana cheese
  • 2 oz. tomato sauce
  • 1 bunch basil
  • 1 oz. extra virgin olive oil
  • Salt and pepper
  • 2 eggs
  • 2 oz. flour
  • 1 oz milk
  • Bland oil for frying


  1. Wash the zucchini and slice sideways, salt and let it sit for 3 to 4 hour to drain.
  2. Combine eggs and flour, mix, add the milk. Ensure it is not too liquid.
  3. Dry the zucchini and dip in the mixture.
  4. In sauté pan add oil for frying only to cover the button of the pan.
  5. When hot, fry the zucchini until it is golden in color.
  6. Lay the zucchini on a kitchen towel to dry off the oil.
  7. In a serving terrine, add a little tomato oil and lay the zucchini until the bottom is covered; add tomato, chopped mozzarella, parmigiano and oil. Repeat one more layer.
  8. Bake for 20 minutes at 375F. Serve hot.
  • Prep Time: 4 hours
  • Cook Time: 30 mins
  • Category: Appetizer
  • Cuisine: Italian
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