Zucchini Parmesan: the tasty Italian main dish recipe perfect for summer

Zucchini parmesan (or zucchini parmigiana) is a popular Italian main dish recipe. It’s a fresh recipe perfect for summertime. It’s also a great recipe to make if you have an overabundance of zucchini in the garden that needs to be used up.

This zucchini parmesan is a layered casserole with zucchini, cheese, and ham. It’s a lighter version of the classic eggplant parmesan. Usually, eggplant parmesan is made with tomato sauce, but this is the white version. It’s baked until it’s crispy on top, and tender and flavorful on the inside.

It’s easy to assemble and is made without frying the zucchini first. To make it, you’ll need fresh zucchini, cheese, and ham. Bake until golden and enjoy!

Do You Need To Salt Zucchini Before Cooking?

Before cooking the zucchini, it’s necessary to salt them. Like eggplants, zucchinis have a very high moisture content. Salting draws the water out, so when you cook them, they don’t release more moisture. If you skip the salting process, you will end up with soggy, watery zucchini.

How To Make Zucchini Parmesan

Prepare the zucchini by cutting large zucchinis into thick slices. There’s no need to peel them. You will first need to salt them as this will prevent them from going soggy. Arrange them in a tray, sprinkle with coarse salt and let them rest for 20 minutes to draw out excess moisture. After 20 minutes, pat them dry with paper towels.

Grease a baking dish, and start by layering the ingredients. Pour oil into a baking dish and use a brush to make sure the dish is greased well. Add the first layer of zucchini. Add a little salt and top with the mozzarella cubes and scamorza cheese. Add ham, and proceed with another layer until the ingredients are used up. Finish off with mozzarella, scamorza, and parmesan cheese, and bake for 30 minutes until golden and bubbly.

Tips For Making Zucchini Parmigiana

Scamorza is a smoked mozzarella-like cheese. If you cannot find it in a store near you, use a mixture of mozzarella and smoked cheddar.

Make it healthier by using ricotta cheese instead of mozzarella.

Make a vegetarian version by leaving out the ham.

For added flavor, you can grill the zucchinis before layering them with the other ingredients. Alternatively, you can cook them in the Airfryer.

How To Store Zucchini Parmesan

Leftover Zucchini Parmesan can be stored in the fridge (in an airtight container) up to 4 days.

More Recipes You'll Like

• Potato Parmesan Casserole
• White Eggplant Parmesan
• Meatball Parmesan Casserole

Instructions

Cut the zucchini to the length into 2 mm thick slices.

Arrange them in a tray, sprinkle them with coarse salt and let them rest for 20 minutes to draw out excess moisture.

Pour oil into a baking dish and use a brush to make sure the dish is greased well.

Add the first layer of zucchini.

Add a little salt and top with the mozzarella cubes and scamorza cheese.

Add 2-3 slices of ham on top.

Then proceed with a second layer and gradually with the others until you finish the ingredients.

For the last layer add only the mozzarella and a sprinkling of Parmesan cheese.

Bake in preheated oven at 180°C/360°F for 30 minutes. Allow to cool slightly before slicing, then serve and enjoy!