DISH RESEARCH · Main dish
Parmigiana di zucchine
Also known as: Parmigiana di zucchine PAT
GialloZafferano’s selected zucchini parmigiana layers flour-coated fried zucchini with its own tomato-and-onion sauce, mozzarella, Parmigiano-Reggiano, basil and black pepper.
About Parmigiana di zucchine
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected parmigiana di zucchine replaces eggplant with flour-coated fried zucchini. Tomato sauce, mozzarella, Parmigiano-Reggiano and black pepper form the layers around the vegetable slices.
Chopped onion softens in extra-virgin olive oil before passata and a little water enter the sauce pan. Salt seasons the simmering tomato mixture, with torn basil added once it is cooked.
Washed, trimmed zucchini are sliced and coated with flour on both sides. Small batches fry in peanut oil until golden, then drain on absorbent paper; light salting of the fried slices is optional.
Tomato sauce lines the dish before slightly overlapping zucchini, grated Parmigiano-Reggiano, diced mozzarella and pepper are added. The direction of the vegetable slices changes between the successive layers.
The remaining sauce and mozzarella cover the final zucchini layer, with Parmigiano-Reggiano and pepper on top. Basil finishes the baked dish, which rests briefly before serving; the source also describes different serving-temperature preferences.
Ingredients in Parmigiana di zucchine
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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