Zucchini Parmigiana ___

Zucchini Parmigiana


For the Parmigiana:

  • 28 ounces crushed romatoes
  • 2 cloves garlic
  • 1 small onion
  • 2 leaves of fresh basil
  • 7 zucchini
  • 0.5 pound mozzarella
  • 0.25 cup grated Parmigiano cheese
  • extra virgin olive oil
  • salt & pepper


In a pan, add 2 Tbs of EV olive oil, the chopped onion and garlic.

Let them saute for 2 mins. and add the crushed tomatoes. Add the fresh basil.

Let the sauce simmer for about 10 mins.  Set aside.

Wash the zucchini, cut both ends off and slice them long-ways a little less than a 1/4 " thick.

Fry the all the zucchini until the turn lightly golden.

Preheat the oven at 375F.

Take a baking pan or a clay pan, add a thin layer of tomato sauce and place two layers of zucchini slices with the second layer crossing the first.

Add a thin layer of sauce followed by slices of mozzarella and a generous sprinkle of Parmigiano cheese.

Repeat the process two more times.

Bake for 30 mins.