A favourite on any Italian menu is the classic Aubergine Parmigiana. Here, I’m replacing the aubergine with a vegetable I have plenty of during the summer months and into autumn – the courgette. This recipe also makes for a healthier and lighter dish, as we’re not frying but baking. Still with the amazingly rich tomato, umami, classic sauce and the decadent layers of cheese. The perfect lunchtime or dinner dish – and it’s easier on your wallet and your waistline!
Courgette Parmigiana: a lighter take on classic Italian comfort
With so many courgettes in my garden during the summer months and early autumn, I’ve decided to give them the starring role in a tasty twist on Italy’s beloved Aubergine (Eggplant) Parmigiana.
Unlike their purple cousin, courgettes have a naturally mild, sweet flavour that happily absorbs the rich tomato sauce and herbs, while their tender texture creates silky layers that melt beautifully with the cheese. By baking rather than frying the courgette slices, we’re not only making this dish significantly lighter and healthier, but we’re also letting the vegetable’s natural sweetness shine through without the heaviness of oil.
If this wasn’t enough, courgettes are also much more budget-friendly than aubergines and readily available throughout the growing season. The result is a dish that maintains all the comfort and indulgence of the original while being kinder to both your waistline and your wallet.
Other courgette recipes
If you are still looking for ways to use up your glut of courgettes, or simply can’t get enough for this gorgeous green (or yellow) veg, then here are a few more recipes for you to try:
Growing courgettes
Courgettes are remarkably easy to grow in the UK and are perfect for beginner gardeners. They thrive in the British climate when planted after the last frost (typically late May or early June) and can produce abundant harvests from just two plants throughout the summer months, making them one of the most easiest and rewarding vegetables to plant at home.
Courgettes like a rich, well composted soil, and above all else constant watering – especially in hot weather – as plants can produce 1-2 courgettes per day which requires a lot of water. Ensure you regularly harvest the courgettes to encourage further production.
Remember to allow this dish to cool for 10-15 minutes, it’s much easier to cut and serve.
Absolutely! This courgette parmigiana dish reheats really well.
Courgette (Zucchini) Parmigiana
Equipment
- oven-proof baking dish
Ingredients
- 750 g courgettes
- 2 tbsp light olive oil and extra for spraying
- 1 onion
- 3 garlic cloves
- 1 dried chilli or ¼ tsp chilli flakes
- ½ tsp dried oregano
- 1 tbsp tomato puree
- 600 ml passata
- 10 g fresh basil leaves
- ½ tsp caster sugar
- 1 tbsp balsamic vinegar
- ½ tsp salt
- Fresh black pepper
- 30 g parmesan finely grated
- 1 ball of mozzarella
- 20 g pine nuts
Instructions
- Pre heat the oven to 180 °C.
- Slice your courgettes approximately 1cm/3/8” thick. Spray a large baking tray with oil, place a single layer of courgette slices on the tray and spray the upper side as well. If you have 2 large trays then you can do this in one go, otherwise you’ll need to batch cook the courgette.
- Place the tray lined with the courgette slices in the top of the oven and cook for 15 minutes.
- In the meantime, in a medium pan with a lid, heat 2 tbsp of olive oil, add the finely chopped onion and cook over a medium to high heat for 5-6 minutes. Stirring regularly until softened but not coloured. Add the crushed garlic, finely chopped dried chilli, and dried oregano and cook for another minute.
- Add the tomato puree and stir for 1 minute to combine well, then pour in the passata. Rinse out the container with approximately 200ml of water and add this to the pan. Finally, add the caster sugar, balsamic vinegar and chopped basil leaves, and give everything a good stir. Bring to a bubbling simmer, leaving the spoon in the pot, place the lid on and leave to simmer for 25 minutes. Season well to taste.
- In the meantime, remove your courgettes from the oven. Repeat with the second tray if needed.
- After your sauce has cooked for around 25 minutes, and your courgette slices are all cooked, you can begin to layer your dish.
- Put approximately 1/4 of the sauce in the bottom of your lasagne-style baking dish. Place a layer (not over-lapping) of the courgette slices on top, then ½ of the tomato sauce (thicker this time) and scatter on some parmesan, next another layer of the courgettes, another layer of the sauce (so you are left with ¼ of the sauce), a layer of parmesan, then your final layer of courgettes and a thin layer of the remaining tomato sauce. You finish the dish off with a scattering of the remaining parmesan cheese and the mozzarella, drained, ripped into small pieces and dotted over the top.
- Last but not least, if you are using them then scatter over the pine nuts.
- Place the dish in the middle of the oven, still at 180, and bake for 30-35 minutes until golden brown on top and bubbling.
- Serve with a crispy green salad and extra virgin olive oil with balsamic vinegar.
Notes
- Remember to allow this dish to cool for 10-15 minutes, it’s much easier to cut and serve.
- This recipe reheats very well.
This looks wonderful & delicious!