Sicilian Zucchini Parmesan

Sicilian Zucchini Parmesan, or Parmigiana DiZucchine, resembles lasagna in its construction, but has a distinct flavor and texture. It’s a hearty, gluten-free dish that’s bursting with flavor.

Out of all the vegetables sold in our supermarkets, zucchini is one that you can find consistently. And unlike most other vegetables that loose their freshness, zucchini is one that maintains its form and deliciousness even after days of travelling on ships coming from the mainland.

This Sicilian Parmigiana DiZucchine is a classic Italian recipe. It is similar to lasagna, but instead of using lasagna noodles, you use zucchini slices in their place. What makes it incredibly delicious is a classic tomato sauce flavored with hard-boiled eggs, fresh mozzarella, Parmesan, and fresh herbs like mint and basil generously spread in between layers. The combination of all these delicious yet simple ingredients end up being a healthy and filling meal that can be made easily any time of the week.

The tomato sauce I used in this recipe is one that I use all the time, so much so that I always keep a jar of it in my fridge. I love it because it is so versatile. Most of the time, I use it as a topping for pizza or as a flavoring for pasta and meat dishes. And when it comes making this dish, having it made in advance will save you time.

The step in the recipe that calls for you to let the salted zucchini slices to drain is very important. Zucchini must loose some of its juices to prevent the end product from being soggy.

If you have your grill on, you can quickly grill them, but I used my griddle pan on the stovetop instead. Once you have zucchini grilled, assembling it is rather easy. All you have to do is to layer the zucchini slices and cover it with the tomato sauce, cheese, egg slices, and fresh herbs. After 40 minutes in the oven, you have a delicious, healthy, and filling meal ready.

All in all, if you are looking for an alternative to the traditional carb-heavy lasagna recipes and you want to make use of all the zucchini in abundance at your local farmer’s markets, give this classic Italian recipe a try.

Sicilian Zucchini Parmesan

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5 from 9 reviews

• Author: Aysegül Sanford
• Total Time: 85 minutes
• Yield: Serves 6
• Diet: Vegetarian

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Description

A lighter take on lasagna, this Sicilian Zucchini Parmesan uses fresh zucchini and simple ingredients for a delicious, satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp (15 ml) olive oil
• 1 medium onion
• 1 28 ounce (794 g) can of tomatoes
• 5 cloves garlic
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp (15 ml) red wine vinegar
• 0.25 cups (59 ml) fresh basil
• 5 medium zucchini
• 1 tbsp (15 ml) salt
• 5 eggs
• 2 tbsp (30 ml) olive oil
• 8 ounces (227 g) fresh mozzarella
• 1 cups (237 ml) grated parmesan
• 1 large handful fresh basil leaves
• 1 large handful fresh mint leaves

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until wilted, stirring frequently, 5-7 minutes. Add tomatoes, garlic, salt, pepper, and red wine vinegar. Cook until thickened, 12-15 minutes, stirring occasionally. Off the heat, add basil, and set aside.
2. Preheat oven to 400°F (204°C).
3. Place the zucchini slices in a colander set over a bowl; sprinkle evenly with 1 tablespoon of salt. Let it drain for 30 minutes.
4. Rinse the zucchini slices and set them over paper towels to dry.
5. Brush both sides of each zucchini slice with olive oil and grill in a griddle pan or outdoor grill in several batches until slightly cooked.
6. Spread ½ cup of the tomato sauce at the bottom of a casserole dish. Cover the bottom with zucchini slices. Then equally distribute ½ cup of the tomato sauce, egg slices, mozzarella, parmesan cheese, basil leaves and mint leaves. Repeat this process one more time.
7. For the last layer, cover the top only with zucchini slices. Pour remaining tomato sauce over the top. Sprinkle with grated parmesan.
8. Place in the oven and bake for 40 minutes, or until the tomato sauce is bubbling.
9. Allow it to cool for 15 minutes before serving.
10. Garnish with fresh mint leaves.

Notes

• For a richer flavor, use a high-quality extra virgin olive oil.
• If you don’t have fresh basil and mint, you can substitute with 1 teaspoon of dried basil and ½ teaspoon of dried mint.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5
• Sodium: 600
• Fat: 20
• Saturated Fat: 8
• Unsaturated Fat: 10
• Carbohydrates: 30
• Fiber: 4
• Protein: 15
• Cholesterol: 100

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