Skillet Zucchini Parmigiana
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
Listen to the recipe
PRESENTATION
Zucchini parmigiana is a favorite in Southern Italian kitchens. It’s a fresh twist on a classic comfort food, offering a whole new vibe. Instead of the usual eggplant, you get zucchini parmigiana—right in a skillet. And seriously, it’s lighter and just right for warmer months.
You get tender slices of zucchini, cooked to soak up that moist tomato sauce. Melted mozzarella? Rich, homey taste. It's not just about tossing things together. Oh no, each layer is crafted with care. And a touch of basil? For that sweet summer scent and flavor—so, so good. Folks in Campania and Sicily might call it their own, but you find skillet zucchini parmigiana all over Italy. And you know what? Sometimes there’s extra cheese or a sprinkle of breadcrumbs. Simple, good ingredients. Like home.
For easy, fast meals that keep their melty magic, this zucchini parmesan skillet is a winner. Skipping the oven makes it a true quick zucchini skillet meal. Perfect for hot days or minimal fuss dinners. What stands out? Golden layers of zucchini and mozzarella with the tomato sauce bubbling just enough. I mean, it’s like magic. People love it. A vegetarian skillet dinner that’s light yet really really tasty. You might see it at a friend’s kitchen or casual family lunch. Everyone grabbing seconds. It’s just that good.
Some serve it warm or room temp, letting flavors settle beautifully. Pairs well with almost anything. A hunk of bread, a simple salad, or pasta if you’re super hungry. In Italy, especially in the south, this easy zucchini parmigiana recipe shouts summer. Simple, fresh—always a welcome addition. And here's the thing, it's pretty much a must-try. No question.
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- INGREDIENTS
- Zucchini 2.6 lbs (1.2 kg)
- Tomato purée 4 ¼ cups (1 l)
- Mozzarella cheese 5.3 oz (150 g)
- White onions ¼ cup (40 g)
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g)
- Garlic 1 clove
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Skillet Zucchini Parmigiana
To prepare the skillet zucchini parmigiana, first finely chop the onion 1. In a saucepan add the extra virgin olive oil, a clove of garlic 2 and the chopped onion 3.
Salt immediately and let it sweat over medium-low heat for about ten minutes 4, adding a little water if necessary. Now pour in the tomato passata 5 and scent with fresh basil 6.
Season with salt 7, stir and cook over medium heat for about 30–40 minutes 8. Once the sauce is ready, turn off the heat and set it aside 9.
Now move on to the zucchini: slice them with a mandoline 10 to obtain a thickness of 2–3 mm 11. Lay the zucchini slices in a nonstick skillet with a drizzle of oil, taking care not to overlap them 12.
Salt and cook over medium heat for 3–4 minutes per side 13. When all the zucchini are cooked, you are ready to assemble the parmigiana: take a nonstick skillet with a diameter between 8.7 in (22 cm) and 10.2 in (26 cm). Spread a little sauce on the bottom 14 and cover with the zucchini slices, slightly overlapping them 15.
Add more sauce 16, then sprinkle with grated Parmigiano Reggiano 17 and cubed mozzarella 18.
Continue in the same way until you have three layers in total 19. Once the ingredients are finished, drizzle the surface with a little oil 20. Cover with a lid, put over the heat and cook for 15 minutes, keeping the flame at medium or slightly lower 21.
After this time, remove the lid and continue cooking for another 10 minutes to let the parmigiana dry out a bit 22. Turn off the heat and perfume with fresh basil 23. Your skillet zucchini parmigiana is ready to be served 34!