Courgette (Zucchini) Parmigiana

This courgette parmigiana recipe is a healthier and lighter version of the traditional aubergine parmigiana, as we’re not frying the courgette but baking in the oven. Still with the amazingly rich tomato sauce and decadent layers of cheese. The perfect lunchtime or dinner dish with a twist on a classic that’s easier on your wallet and your waistline!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Keyword: Courgette, Eggplant, Parmigiana, Tomato, zucchini

Servings:

Calories: 243kcal

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

US Customary - Metric

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.

Nutrition