Baked Zucchini Parmigiana - Easy al Forno Recipe

Why You’ll Love this Recipe

• Delicious twist on the classic Italian Eggplant Parmigiana recipe
• Perfect dish for summer when zucchini are in season
• The zucchini are not breaded making this dish much lighter.
• Very flavorful!
• Easy to make!

Origins of Parmigiana Recipes

Eggplant Parmigiana (classic eggplant Parmesan) has several parts of Italy claiming it as the originator, including Sicily, Parma, and Naples, among others. Without trying to solve this, we can say that using zucchini in the dish instead of eggplant dates back to the 1700s. Eggplants were introduced to Italy in the 1400s, and tomatoes in the next century. So versions of eggplant parmigiana are probably that old, however the modern rendition, like most dishes, has changed significantly. Some recipes don’t even include tomatoes in a parmigiana dish! Now you can find parmigiana recipes made with eggplant, zucchini, artichokes, chicken, veal, pork and other vegetables and proteins all over the globe. The dramatic differences have evolved due to personal tastes, available ingredients, and geography.

At its core, a classic Parmigiana dish is made of sliced eggplant or zucchini that are pan fried (sometimes lightly breaded) layered with Parmesan and/or mozzarella cheese and tomato sauce (sugo di pomodoro), and baked in the oven (al forno). Some recipes use a white sauce such as a béchamel with Parmesan cheese incorporated (mornay sauce) as well.

In the United States, Chicken Parmigiana has become a beloved Italian-American classic dish. Chicken Parm has evolved from the eggplant parmigiana dish but it often doesn't really resemble the original casserole style dish anymore. Chicken parm often consists of pan-fried breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, then dusted with parmesan cheese. 

Ingredients

Here is what you need to make this recipe for Baked Zucchini Parmigiana

• Zucchini: Zucchini are the basis of the dish. They are sliced thin to create layers in the baking dish.
• Olive Oil: A very small amount of extra virgin olive oil is used to lightly and gently fry the zucchini before the dish is layered and prepared for the oven.
• Sugo di Pomodoro (Italian tomato sauce: We love our homemade sugo in this recipe, so we encourage you to make it, but any lighter, chunky red sauce (or marinara) can be used in this dish.
• Parmigiano Reggiano (Parmesan cheese): We prefer to use the real stuff from Italy, as always. The flavor is outstanding and part of the name of the dish! Always look for the Italian DOP label to make sure you are buying real Parmesan cheese.
• Basil: Fresh basil really adds character to the dish.
• Mozzarella Cheese: This dish isn't a heavy cheesy dish like some other recipes. We don’t use a lot of mozzarella, but it adds a cheesiness that is delicious just on the very top of the dish.
• Unsalted Butter: Butter is the basis of the roux used to thicken a parmesan cheese mornay sauce for the dish.
• Flour: The other half of the roux used as the base thickener for the sauce.
• Whole Milk: Whole milk is incorporated into the roux to make the béchamel before adding the Parmesan cheese.
• Kosher Salt and Black Pepper
• Nutmeg: A very small amount, but worth it to add depth of flavor. Nutmeg is a classic addition to Italian white sauces and even ravioli filling.
• Bay Leaf: Along with nutmeg, a bay leaf helps infuse the sauce.
• Breadcrumbs: We prefer to use panko breadcrumbs on top of the final dish as they keep a nice crispness and crunch to them for added texture.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Zucchini: You could always substitute eggplant, Chinese eggplant, yellow squash or another soft summer squash in this dish.
• Parmigiano Reggiano: Another star of the dish, but you could certainly replace it with a pecorino cheese, an aged provolone that has hardened, Grana Padano or even asiago cheese.
• Whole milk: You can substitute 2% or fat free milk for whole milk if you want to make this a bit lighter. Just keep in mind that you may need to reduce the sauce for longer if using these alternatives to make sure it isn't too thin when added to the layers.

How to Make Baked Zucchini Parmigiana

This recipe comes together in a snap. We prepare the zucchini, then create layers in a baking dish. It doesn’t take long in the oven and you have a perfect dish that is absolutely delicious and satisfying.

Equipment

Here is what you need to make this dish

• Mandolin (optional but recommended): You could use a knife to make thin sliced zucchini, but a mandolin makes thin even slices very quickly and is recommended here.
• Baking Dish: We like to use individual 10oz ramekins or smaller ceramic dishes that serve 2 people (like these) as this dish doesn’t bind together (like lasagna) and will not come out in perfectly “square” slices when serving. But you can also use an 8”x8” baking dish - glass or ceramic, it just needs to be oven-proof.

Step-by-Step Instructions

Step 1: Prepare the Zucchini

• Using a mandolin, slice zucchini lengthwise into thin ⅛” slices. Lightly sprinkle each one with a little kosher salt and pepper. In a large skillet over medium-high heat, add the olive oil until hot. Add the zucchini slices in single layer batches into the hot oil and fry/sautè on each side for a total of about 30 seconds. Remove the zucchini to a paper towel-lined plate and set aside.

Step 2: Make the Mornay Sauce

• In a saucepan or medium skillet over medium heat, melt the butter. Whisk in the flour and turn the heat to medium-low. Cook for just a couple minutes until the smell of raw flour is gone, but do not brown the flour creating a blonde roux. Carefully add the milk about a half cup at a time while whisking to prevent lumps. Once all of the milk has been added and the sauce isn’t lumpy, add the bay leaf, nutmeg, and a pinch of kosher salt and pepper (you now have a bèchamel sauce). Cook for about 5 minutes, then remove the bay leaf. Stir in the cup of parmesan cheese creating a mornay sauce. Stir until the sauce is smooth and taste for seasoning. Set aside.

Step 3: Assemble the Zucchini Parmigiana

• Preheat the oven to 375°F. Combine 1 cup of the parmesan cheese with the panko breadcrumbs in a small bowl and set aside. In your baking dish, spoon a thin layer of tomato sauce (sugo di pomodoro) on the bottom of the dish. Layer zucchini strips to cover the sauce. Add a layer of the creamy parmesan sauce, sprinkle with a little more parmesan cheese and add a few torn basil leaves. Add a layer of the sugo and repeat the process 1-3 more times, depending on how deep your baking dish is. Once assembled (the top layer can be zucchini or tomato sauce), sprinkle the top with the parmesan cheese, some torn mozzarella and top with the panko mixture. 

Step 4: Bake the Dish

• Bake uncovered for about 20-25 minutes. The dish should be bubbling around the edges and the middle should be hot throughout (read at least 165°F in the center if using a thermometer). Turn your oven to broil on high for about 2-3 minutes, or until the top layer of mozzarella and breadcrumbs are golden brown. Remove from the oven and allow to cool for about 10 minutes before cutting into it. Spoon onto plates or bowls and serve!

Variations

Here are a couple ways to change up this recipe:

• Make it Meaty! Add some cooked ground beef or Italian sausage to the layers or mix it in with the tomato sauce when building the dish for a meatier option.
• You can cut the zucchini into much thicker slices than we do if you want them to be even more pronounced in the dish. Try ¼” and just fry them a bit longer if this is what you want.
• Make it spicy! ​Add red pepper flakes to the layers to give this a spicy kick!

Storage

How to store leftover zucchini parmigiana?

• Store leftover zucchini Parmesan covered in an airtight container for up to 5 days in the refrigerator.

How to reheat zucchini parmigiana?

• Reheating zucchini parmigiana is easy in a 350°F oven until heated through. Alternatively, you can reheat it in a pan on the stove or even use a microwave if that's your jam.

Can you make this dish in advance?

• Yes, you can make and assemble this zucchini parmigiana in advance. Simply follow the steps through the assembly of the dish, then cover with aluminum foil and refrigerator for up to 3 days. When you are ready to enjoy this, transfer it to the preheated 375°F oven and cook covered for 20-25 minutes, then remove the foil and continue to cook for another 10-15 minutes or until bubbling around the edges and heated through. Finally, broil on high for 2-3 minutes or until you see some browning of the cheese and breadcrumbs on top. 

Can you freeze zucchini parmigiana?

• This will work, although it will not be as good as fresh. We recommend assembling the dish, then freezing it in a freezer safe/oven safe covered baking dish. This will keep in the freezer for 3 months, and should be defrosted before baking.

Troubleshooting

There really aren’t any pitfalls in this recipe. However when cooking the zucchini parmigiana, use time as a guideline. An instant read thermometer helps to check the center of the dish and it should read at least 165°F before removing from the oven.

What to serve with Baked Zucchini Parmigiana

We love to serve this dish alone as a main course, but you can also serve it in smaller portions as a side dish or first course for a meat dish if desired. We like to serve this with some crusty Italian bread to soak up some of the residual sauce.

You could also pair a side salad (try out our balsamic basil salad dressing) to keep it light or a side of meatballs cooked in more of the sugo!