Zucchini Flower Parmigiana

Name: Zucchini Flower Parmigiana
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: Zucchini flowers 50; Rice flour 1 ½ cup; Type 00 flour 2 cups; Sparkling water cold 3 ½ cups; Peanut seed oil to taste; Pizza mozzarella cheese 5.3 cups; Parmigiano Reggiano PDO cheese to taste; White onions 1; Garlic 1 clove; Canned tomatoes 3.1 cups; Tomato purée 3 cups; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 30 min
Serving: 6
Cost: High

PRESENTATION

Recipe by
Sebastian Fitarau

So, here's the thing, zucchini blossom parmigiana is like a fresh twist on the classic Italian dish. It's bringing all the colorful flavors of Southern Italy to your table—really amazing stuff—with this cool spring vibe. Instead of the usual eggplant, this version uses battered zucchini flowers. Yep, they’re the main stars here, layered with melting cheese and a savory tomato sauce. These flowers? They turn out tender and a little crispy on the edges, soaking up all that sauce and cheese really, really beautifully.

In southern Italy, where zucchini blossom parmigiana got its start, cooks make the most of these delicate summer squash blossoms when they're in season. Pretty much makes it a go-to during those warmer months—light yet oh-so satisfying. Perfect for those evenings when you want something moist and comforting but not too heavy.

This parmigiana really showcases the creativity of Italian cooking with seasonal veggies. Honestly, it's just as enjoyable to share with friends as the versions you know. Across Italy, parmigiana takes on many forms—from grilled eggplant parmigiana to potato and even seafood variations. And here's the deal, each region adds its own unique twist. This zucchini flower parmesan points out how local cooks make the most of fresh ingredients.

For fans of fried zucchini flowers or other zucchini blossom recipes, that same golden flavor is all there. Plus, everything is baked together, so the cheese turns extra gooey, and the tomato sauce adds a bit of tangy zip. It's a fantastic choice for anyone who enjoys vegetarian Italian dishes or wants to try something a bit different.

The dish pairs perfectly with other Italian summer favorites, like stuffed zucchini blossoms, and really highlights how Italian kitchens show what's in season. Whether it's the starter or main event, stuffed zucchini blossoms in parmigiana style have a way of making everyone smile and reach for seconds. Especially when the flavors are so fresh and bright. So, if you're looking to impress with something comforting yet inventive, give this parmigiana a try. You'll really enjoy the taste of Italy's southern charm.

INGREDIENTS

Zucchini flowers 50

Rice flour 1 ½ cup (250 g)

Type 00 flour 2 cups (250 g)

Sparkling water 3 ½ cups (800 g) - cold

Peanut seed oil to taste

Pizza mozzarella cheese 5.3 cups (600 g)

Parmigiano Reggiano PDO cheese to taste

for the sauce: White onions 1; Garlic 1 clove; Canned tomatoes 3.1 cups (750 g); Tomato purée 3 cups (700 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Zucchini Flower Parmigiana

To prepare the zucchini flower parmigiana, start with the sauce: clean and slice the onion 1. In a saucepan, heat a drizzle of oil, add the onion 2, and sauté over low heat. Once the onion has softened, pour in the tomato purée 3.

Add the pulp as well 4, salt, pepper, cover with the lid 5, and cook until the sauce has thickened, it will take about 40 minutes. Meanwhile, clean the zucchini flowers 6, removing the stem and pistil.

Prepare the batter: in a bowl, pour the two flours 7, slowly add the sparkling water 8 while mixing with a whisk until you obtain a smooth, lump-free mixture. Heat the seed oil in a saucepan, once it reaches the frying temperature of 340°F, first dip the flowers in the batter 9.

Then into the oil 10, fry them until golden brown 11, then drain them on a tray lined with absorbent paper, salt, and pepper 12.

Cut the mozzarella into sticks, then into cubes 13. Meanwhile, the sauce will be ready 14. Take an 8x7 inch baking dish and spread some of the sauce on the bottom 15.

Lay 1/3 of the well-compacted fried zucchini flowers 16. Cover with tomato sauce 17, mozzarella, a sprinkle of Parmigiano Reggiano 18, and a few torn basil leaves.

Continue with a second layer 19. Proceed in this way until all the ingredients are used up 20. Bake the zucchini flower parmigiana in a preheated oven at 340°F for 30 minutes or until gratinated 21.

Storage

Store the zucchini flower parmigiana in the refrigerator covered with plastic wrap for 1-2 days. It can be frozen after cooking, perhaps already divided into portions, and thawed in the refrigerator as needed before reheating.